(No Ratings Yet)
Loading...A beloved Vietnamese classic of tender seared beef cubes tossed over a bed of crisp watercress and paired with a tangy lime-pepper-salt dipping sauce. The name means "shaking beef," referring to the vigorous tossing in a screaming-hot pan that creates a caramelized crust while keeping the center juicy.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 14 gFat
- 4 gSaturated Fat
- 50 gCarbs
- 3 gFiber
- 5 gSugar
- 35 gProtein
- 850 mgSodium
- 720 mgPotassium
- 90 mgCalcium
- 4.5 mgIron
- 28 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the beef
- 1.5 lbs beef sirloin or tenderloin, cut into 1-inch cubes
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 4 cloves garlic, finely minced
- 1 tsp freshly cracked black pepper
- 1 tbsp cornstarch
- 2 tbsp vegetable oil, divided
For the lime-pepper-salt dipping sauce
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tsp kosher salt
- 1 tsp sugar
- 1 tbsp coarsely ground black pepper
For the quick pickled onions
- 1 medium red onion, very thinly sliced
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 cup warm water
For the salad bed and serving
- 4 cups watercress, tough stems removed
- 1 English cucumber, sliced on the diagonal
- 1 cup cherry tomatoes, halved
- 3 cups hot cooked jasmine rice
Directions
- In a medium bowl, combine the beef cubes with soy sauce, oyster sauce, fish sauce, sugar, garlic, black pepper, and cornstarch. Toss well and marinate for at least 20 minutes, or up to 4 hours refrigerated.
- Meanwhile, prepare the pickled onions: stir warm water, vinegar, sugar, and salt in a small bowl until dissolved. Add the sliced red onion and let sit for at least 15 minutes.
- In a separate small bowl, whisk together the lime juice, salt, sugar, and coarsely ground black pepper for the dipping sauce. Set aside.
- Arrange the watercress, cucumber, and cherry tomatoes on a large platter to form the salad bed.
- Heat a large cast-iron skillet or wok over high heat until very hot, about 2 minutes. Add 1 tablespoon of oil and swirl to coat. Working in batches, arrange beef cubes in a single layer and sear undisturbed for about 1 minute.
- Vigorously shake the pan to toss the cubes and sear the other sides for another 1 to 2 minutes, until just cooked through with a slightly pink center. Transfer to a plate and repeat with the remaining beef and oil.
- Mound the hot shaking beef over the salad bed, scatter drained pickled onions on top, and serve immediately with steamed jasmine rice and the dipping sauce on the side.
Cook’s Notes
- Cut the beef into uniformly sized 1-inch cubes so they sear evenly and stay tender inside.
- The pan must be screaming hot – this is non-negotiable for the signature caramelized crust without overcooking the interior.
- Top sirloin is a great economical choice, but tenderloin delivers the most melt-in-your-mouth texture.
- Do not skip the dipping sauce – the bright, salty, peppery punch is what defines the dish and balances the rich beef.
- Marinate for at least 30 minutes if time allows, but no longer than 4 hours, as the acid can toughen the meat.
