Go Back
Vietnamese Shaking Beef Recipe

Vietnamese Shaking Beef Recipe

5 from 1 vote
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
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Dinner, Lunch, Main Course
Cuisine: Vietnamese
Calories: 343
Ingredients Equipment Method Notes

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

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.

Method
 

Marinate the beef:
  1. a. In a bowl, combine the soy sauce, fish sauce, minced garlic, and black pepper.
  2. b. Add the beef cubes to the marinade and toss well to coat.
  3. c. Allow the beef to marinate for at least 30 minutes, or preferably refrigerate it for 2-4 hours to enhance the flavors.
  4. d. Make sure all the beef cubes are evenly coated with the marinade.
  5. e. Cover the bowl and place it in the refrigerator while marinating.
Sear the beef:
  1. a. Heat a large skillet or wok over high heat and add the vegetable oil.
  2. b. Once the oil is hot, add the marinated beef cubes in a single layer.
  3. c. Sear the beef for about 2-3 minutes on each side until nicely browned but still tender.
  4. d. Cook the beef in batches if necessary to avoid overcrowding the pan.
  5. e. Adjust the heat if needed to prevent burning the beef.
Remove the beef and set aside:
  1. a. Transfer the seared beef cubes to a plate and set aside.
  2. b. Cover with aluminum foil to keep warm.
  3. c. Allow the beef to rest for a few minutes to retain its juiciness.
  4. d. Use a slotted spoon to remove any excess oil from the plate.
Sauté the onions:
  1. a. In the same skillet or wok, add the onion wedges.
  2. b. Sauté the onions over medium heat until they become translucent and slightly caramelized, about 5-7 minutes.
  3. c. Stir occasionally to ensure even cooking and prevent burning.
  4. d. Adjust the heat if needed to avoid overcooking the onions.
Combine the beef and onions:
  1. a. Return the seared beef cubes to the skillet with the sautéed onions.
  2. b. Stir and toss the beef and onions together to combine.
  3. c. Make sure all the beef and onions are evenly distributed.
  4. d. Cook for an additional minute or two to allow the flavors to meld.
  5. e. Stir gently to avoid breaking up the beef cubes.
Shake the beef:
  1. a. Increase the heat to high and shake the skillet vigorously to coat the beef and onions with the flavors.
  2. 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.
  3. c. Shake the skillet in a back-and-forth motion to evenly distribute the heat.
  4. d. Be careful while shaking to prevent any splattering or spills.
  5. e. Shake until the beef is cooked to your preferred level of doneness.
Remove from heat and let rest:
  1. a. Once cooked, remove the skillet from the heat.
  2. b. Let the beef rest in the skillet for a few minutes to allow the juices to redistribute.
  3. c. This resting period helps to enhance the tenderness and juiciness of the beef.
  4. d. Avoid covering the skillet during the resting period.
Serve:
  1. a. Plate the Vietnamese Shaking Beef, and if desired, serve it over a bed of mixed salad greens.
  2. b. Garnish with lime wedges for squeezing over the beef.
  3. c. Accompany the dish with steamed rice or noodles on the side.
  4. d. Divide the beef evenly among serving plates.
  5. 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.