Vietnamese Beef Cubes Recipe

Name: Vietnamese Beef Cubes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs beef flank steak, cut into 1 inch cubes; 2 tablespoons garlic, minced (marinade); 1 1/2 tablespoons sugar (for marinade); 2 tablespoons oyster sauce (for marinade); 1 tablespoon fish sauce (for marinade); 2 teaspoons sesame oil (for marinade); 1 teaspoon dark soy sauce (for marinade); 2 tablespoons peanut oil; 1/2 cup rice vinegar (for vinaigrette); 1 1/2 tablespoons sugar (for vinaigrette); 1/2 tablespoon salt (for vinaigrette); 1 lime (squeezed, for dipping sauce); 1/2 teaspoon kosher salt (for dipping sauce); 1/2 teaspoon pepper (for dipping sauce); 1/2 red onion, thinly sliced (soak in vinaigrette); 1 bunch watercress, long stems trimmed; 1 large tomatoes, thinly sliced

Servings: persons

1 1/2 lbs beef flank steak, cut into 1 inch cubes
2 tablespoons garlic, minced (marinade)
1 1/2 tablespoons sugar (for marinade)
2 tablespoons oyster sauce (for marinade)
1 tablespoon fish sauce (for marinade)
2 teaspoons sesame oil (for marinade)
1 teaspoon dark soy sauce (for marinade)
2 tablespoons peanut oil
1/2 cup rice vinegar (for vinaigrette)
1 1/2 tablespoons sugar (for vinaigrette)
1/2 tablespoon salt (for vinaigrette)
1 lime (squeezed, for dipping sauce)
1/2 teaspoon kosher salt (for dipping sauce)
1/2 teaspoon pepper (for dipping sauce)
1/2 red onion, thinly sliced (soak in vinaigrette)
1 bunch watercress, long stems trimmed
1 large tomatoes, thinly sliced

1
To make the marinade, combine the garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil. Marinate the beef for at least half an hour.
2
Prepare vinaigrette by mixing rice vinegar with salt and sugar.
3
Thinly slice the red onion and put in a shallow dish. Pour 4 tbsp of the vinaigrette over the onions and place in fridge for about 10 minutes. Set the remaining vinaigrette aside.
4
Take the trimmed watercress and spread it on the serving plate. Top it off with the sliced tomatoes and set aside.
5
Prepare the dipping sauce by squeezing the lime juice over the kosher salt and pepper in a small dish.
6
In a large wok or skillet heat the oil over high heat. When it begins to smoke, add an even layer of beef and allow to sear untouched for about 2 minutes. Turn the pieces over to sear the other side for another 2 minutes. If you want the beef well done, stir and cook for an additional 2 minutes.
7
Transfer beef to bed of watercress and tomatoes. Drizzle 4 tbsp of remaining vinaigrette over the beef and greens and top with the red onions.
8
Serve over rice.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 lbs beef flank steak, cut into 1 inch cubes, 2 tablespoons garlic, minced (marinade), 1 1/2 tablespoons sugar (for marinade), 2 tablespoons oyster sauce (for marinade), and more.

Yes, Vietnamese Beef Cubes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Beef Cubes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions