Vietnamese Shaking Beef Recipe
This recipe typically features tender cubes of beef, marinated in a savory blend of soy sauce, fish sauce, garlic, and black pepper.
Print Recipe
Pin Recipe
Servings: 8 Servings
Calories: 343 kcal
Equipment
- Large skillet or wok: Used for searing the beef and sautéing the onions.
- Bowl: Used for marinating the beef.
- Slotted spoon: Used to remove excess oil and transfer the beef.
- Plate: Used to temporarily hold the seared beef cubes.
- Aluminum foil: Used to cover the plate of seared beef and keep it warm.
- Serving plates: Used to plate the final dish.
- Tongs: Used for tossing and combining the beef and onions.
- Cutting board and knife: Used for cutting and preparing ingredients.
Ingredients
- 2 pounds beef such as sirloin or tenderloin, cut into cubes
- 4 tablespoons soy sauce
- 2 tablespoons fish sauce
- 4 garlic cloves minced
- 2 teaspoons black pepper freshly ground
- 2 tablespoons vegetable oil
- 2 red onions cut large -into wedges
- 4 cups mixed salad greens optional, for serving
- Lime wedges for serving
- Steamed rice or noodles for serving
Instructions
Marinate the beef:
- a. In a bowl, combine the soy sauce, fish sauce, minced garlic, and black pepper.
- b. Add the beef cubes to the marinade and toss well to coat.
- c. Allow the beef to marinate for at least 30 minutes, or preferably refrigerate it for 2-4 hours to enhance the flavors.
- d. Make sure all the beef cubes are evenly coated with the marinade.
- e. Cover the bowl and place it in the refrigerator while marinating.
Sear the beef:
- a. Heat a large skillet or wok over high heat and add the vegetable oil.
- b. Once the oil is hot, add the marinated beef cubes in a single layer.
- c. Sear the beef for about 2-3 minutes on each side until nicely browned but still tender.
- d. Cook the beef in batches if necessary to avoid overcrowding the pan.
- e. Adjust the heat if needed to prevent burning the beef.
Remove the beef and set aside:
- a. Transfer the seared beef cubes to a plate and set aside.
- b. Cover with aluminum foil to keep warm.
- c. Allow the beef to rest for a few minutes to retain its juiciness.
- d. Use a slotted spoon to remove any excess oil from the plate.
Sauté the onions:
- a. In the same skillet or wok, add the onion wedges.
- b. Sauté the onions over medium heat until they become translucent and slightly caramelized, about 5-7 minutes.
- c. Stir occasionally to ensure even cooking and prevent burning.
- d. Adjust the heat if needed to avoid overcooking the onions.
Combine the beef and onions:
- a. Return the seared beef cubes to the skillet with the sautéed onions.
- b. Stir and toss the beef and onions together to combine.
- c. Make sure all the beef and onions are evenly distributed.
- d. Cook for an additional minute or two to allow the flavors to meld.
- e. Stir gently to avoid breaking up the beef cubes.
Shake the beef:
- a. Increase the heat to high and shake the skillet vigorously to coat the beef and onions with the flavors.
- b. Continue shaking the skillet for about 1-2 minutes, allowing the beef to cook to your desired doneness. The beef should be cooked to medium-rare or medium for optimal tenderness.
- c. Shake the skillet in a back-and-forth motion to evenly distribute the heat.
- d. Be careful while shaking to prevent any splattering or spills.
- e. Shake until the beef is cooked to your preferred level of doneness.
Remove from heat and let rest:
- a. Once cooked, remove the skillet from the heat.
- b. Let the beef rest in the skillet for a few minutes to allow the juices to redistribute.
- c. This resting period helps to enhance the tenderness and juiciness of the beef.
- d. Avoid covering the skillet during the resting period.
Serve:
- a. Plate the Vietnamese Shaking Beef, and if desired, serve it over a bed of mixed salad greens.
- b. Garnish with lime wedges for squeezing over the beef.
- c. Accompany the dish with steamed rice or noodles on the side.
- d. Divide the beef evenly among serving plates.
- e. Drizzle any remaining
Notes
Thinly slice the onions for faster cooking and even distribution.
Use tender cuts of beef for a more succulent result.
Pre-measure the marinade ingredients for quick and easy assembly.
Pat dry the beef cubes before searing to ensure a good crust.
Keep the heat high while shaking the beef for a nice char.
Use a splatter guard to prevent oil splatters while searing.
Nutrition
Calories: 343kcal | Carbohydrates: 5g | Protein: 21g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 939mg | Potassium: 425mg | Fiber: 1g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 3mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!