Vietnamese Shaking Beef with Lime Dipping Sauce

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Vietnamese Shaking Beef is a beloved Saigon-style dish of tender, marinated beef cubes seared at high heat until caramelized on the outside while staying juicy within. The name comes from the cook's signature toss-and-shake motion in the pan, and it's traditionally served over a fresh watercress and tomato salad with a punchy lime-pepper-salt dipping sauce.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 8 gSugar
• 38 gProtein
• 980 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 4.5 mgIron
• 25 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the beef and marinade

• 1.5 lb beef sirloin or tenderloin, cut into 3/4-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 2 teaspoons granulated sugar
• 3 cloves garlic, finely minced
• 1 teaspoon freshly cracked black pepper
• 1 tablespoon vegetable oil

For the lime dipping sauce

• 1/2 cup fresh lime juice (about 4 limes)
• 1 teaspoon fine sea salt
• 1 teaspoon freshly cracked black pepper
• 2 teaspoons sugar

For the fresh salad base and garnish

• 3 cups fresh watercress, tough stems removed
• 1 large ripe tomato, cut into 8 wedges
• 1 English cucumber, halved and sliced on the bias
• 1/2 small red onion, very thinly sliced
• 1 tablespoon toasted sesame seeds

For searing

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 2 cloves garlic, lightly smashed

Directions

1. In a large bowl, combine the beef cubes with soy sauce, oyster sauce, fish sauce, sugar, minced garlic, black pepper, and vegetable oil. Toss well, cover, and marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.
2. Meanwhile, whisk together the lime juice, salt, black pepper, and sugar in a small bowl until the sugar dissolves to make the dipping sauce. Taste and adjust so the balance is bright, salty, and slightly sweet.
3. Quick-pickle the red onion by soaking the thin slices in a small bowl with 2 tablespoons of the dipping sauce for 10 minutes; this softens their bite and tints them pink.
4. Arrange the watercress, tomato wedges, and cucumber slices on a large platter. Drizzle with a little of the dipping sauce and scatter the pickled red onion on top to build the salad bed.
5. Heat a large cast-iron or heavy skillet over high heat until very hot, about 3 minutes. Add the butter, oil, and smashed garlic cloves; swirl until the butter just stops foaming.
6. Add half the beef in a single layer and sear without stirring for about 45 seconds so a deep crust forms. Then shake and toss the pan briskly for another 30 seconds, letting the cubes tumble and roll until caramelized on most sides. Transfer to a plate and repeat with the remaining beef.
7. Return all the beef to the pan for a final 30-second shake to rewarm and re-glaze in the pan juices, then immediately pile the sizzling beef over the watercress salad.
8. Sprinkle the beef with toasted sesame seeds and serve right away, with the remaining dipping sauce in a small bowl on the side for dipping each bite.

Cook’s Notes

• Use a heavy cast-iron skillet preheated until smoking hot; this is the secret to the deep brown crust without overcooking the interior.
• Cook the beef in two batches rather than crowding the pan, otherwise it will steam instead of sear and you'll lose the signature caramelized edges.
• For an even more authentic touch, swap half the watercress with bitter Asian greens like mustard greens or puntarelle if available.
• Pickled onions are best made at least 10 minutes ahead so the vinegar softens their sharpness and they turn a vivid pink.
• This dish is meant to be eaten immediately while the beef is sizzling and the greens are still cool and crisp, so have everything plated before you start cooking.

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