Vietnamese Shaking Beef Recipe

Name: Vietnamese Shaking Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BEEF AND SALAD:; 2 pounds Top Sirloin Steak, Fat Trimmed, Cut Into 1 1/2 Inch Cubes; 4 cloves Garlic, Minced; 3 Tablespoons Oyster Sauce; 2 Tablespoons Soy Sauce; 2 Tablespoons Fish Sauce; 1 teaspoon Sugar; 1 teaspoon Cracked Black Pepper; 3 Tablespoons Canola Oil; 4 cups Watercress; 3 whole Cherry Tomatoes, Sliced In Half; 3 Tablespoons Roasted Peanuts; FOR THE DRESSING:; 4 Tablespoons Mirin, Or Sweet Rice Wine Vinegar; 1 whole Shallot, Thinly Sliced; 1/4 teaspoons Cracked Black Pepper; 1 pinch Salt; 1 teaspoon Sugar

Servings: persons

FOR THE BEEF AND SALAD:
2 pounds Top Sirloin Steak, Fat Trimmed, Cut Into 1 1/2 Inch Cubes
4 cloves Garlic, Minced
3 Tablespoons Oyster Sauce
2 Tablespoons Soy Sauce
2 Tablespoons Fish Sauce
1 teaspoon Sugar
1 teaspoon Cracked Black Pepper
3 Tablespoons Canola Oil
4 cups Watercress
3 whole Cherry Tomatoes, Sliced In Half
3 Tablespoons Roasted Peanuts
FOR THE DRESSING:
4 Tablespoons Mirin, Or Sweet Rice Wine Vinegar
1 whole Shallot, Thinly Sliced
1/4 teaspoons Cracked Black Pepper
1 pinch Salt
1 teaspoon Sugar

1
Start by marinating your meat. You can do this for a minimum of four hours up to overnight, which I prefer to do. Add the cubed beef into a large zip-lock bag. In a small mixing bowl, add the garlic, oyster sauce, soy sauce, fish sauce, sugar, and cracked black pepper and mix until everything is incorporated. Add this to the zip-lock bag, seal, and toss the beef in the marinade, gently massaging along the way. Place in the refrigerator for 4 hours or up to overnight.
2
Next, make the dressing. Into a small mixing bowl, add the dressing ingredients, and mix to dissolve the sugar. Seal and place in the refrigerator until you are ready to make the salad.
3
When the beef is done marinating, remove it from the fridge and let it come up to room temperature, or at least long enough to take the chill off.
4
Heat a large wok or skillet on medium-high heat. Let this heat up for a few minutes, then add the canola oil. Let the oil heat up for about a minute, then add the beef in a single layer but make sure not to crowd it. You can do this in batches if you prefer.
5
Keep shaking the skillet back and forth to move the beef. Let it get a nice sear on all sides then cook to your desired done-ness. I tend to go medium on my beef. Once cooked, remove the beef onto a plate. Repeat if necessary.
6
Into another bowl, add the watercress. Add about 5 tablespoons of the dressing onto the watercress, and give it a gentle toss.
7
Add the watercress onto your serving dishes. Place the beef on top of the watercress, and add the tomatoes and peanuts. Add more dressing to taste. I like to add some of the remaining shallots from the dressing on top of the beef.
8
The result is truly a great salad. The presentation is so inviting and the flavors are perfectly balanced. It's nice and sweet. Plus a bit bitter from the watercress. And then you get the awesome Asian flavors from the beef marinade. My wife and I devoured this salad and we both agreed that it would be a hit at any dinner table. Hope you enjoy!

813

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 18 ingredients. The key ingredients include: FOR THE BEEF AND SALAD:, 2 pounds Top Sirloin Steak, Fat Trimmed, Cut Into 1 1/2 Inch Cubes, 4 cloves Garlic, Minced, 3 Tablespoons Oyster Sauce, and more.

Yes, Vietnamese Shaking Beef 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 Shaking Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions