Vietnamese Shaking Beef (Print)

Juicy marinated steak seared with crisp bell peppers and onions, served with tangy lime dipping sauce over fresh watercress and tomatoes.

# What You Need:

→ For the Beef

01 - 1.1 lb beef sirloin or tenderloin, cut into 3/4 in cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tbsp fish sauce
05 - 1 tbsp sugar
06 - 1/2 tsp freshly ground black pepper
07 - 2 cloves garlic, minced
08 - 1 tbsp vegetable oil

→ For Stir-Frying

09 - 2 tbsp vegetable oil
10 - 1 medium red onion, sliced into wedges
11 - 1 small green bell pepper, cut into chunks
12 - 1 small red bell pepper, cut into chunks
13 - 2 spring onions, cut into 2 in lengths

→ For the Lime Dipping Sauce

14 - 1 lime, juiced
15 - 1/2 tsp salt
16 - 1/2 tsp ground black pepper

→ To Serve

17 - 3.5 oz watercress or baby greens
18 - 2 medium tomatoes, sliced
19 - Steamed jasmine rice

# How To Make It:

01 - Combine beef cubes with soy sauce, oyster sauce, fish sauce, sugar, black pepper, minced garlic, and 1 tbsp oil in a large bowl. Toss thoroughly and marinate for at least 15 minutes, up to 1 hour for deeper flavor penetration.
02 - Whisk together lime juice, salt, and black pepper in a small bowl until salt dissolves completely. Set aside at room temperature.
03 - Spread watercress and tomato slices across a serving platter in an even layer, creating a bed for the hot beef.
04 - Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until oil shimmers and begins to smoke slightly.
05 - Add marinated beef in a single uncrowded layer. Sear undisturbed for 1 minute to develop a deep caramelized crust.
06 - Shake the pan rapidly or stir-fry continuously for 2-3 minutes until beef is browned on all sides but remains pink and juicy inside.
07 - Add onion wedges and bell pepper chunks. Stir-fry for 1-2 minutes until vegetables are just tender-crisp. Add spring onions and toss for 30 seconds.
08 - Transfer the hot beef and vegetables immediately onto the prepared platter over watercress and tomatoes. Serve right away with lime dipping sauce and steamed jasmine rice.

# Expert Advice:

01 -
  • The tangy lime dipping sauce transforms every bite into something extraordinary
  • It comes together in under 30 minutes but tastes like restaurant quality
  • Perfect for feeding a crowd while looking incredibly impressive
02 -
  • Crowding the pan will steam your beef instead of searing it, so work in batches if necessary
  • The dipping sauce needs to be properly salty to stand up to the seasoned beef
  • Overcooking the vegetables ruins the texture contrast that makes this dish special
03 -
  • Pat the beef dry before marinating for better searing
  • Room temperature beef cooks more evenly
  • Leftovers (if you somehow have them) re beautifully in a hot skillet with a splash of water

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