By Vietnamese shaking beef with greens. Read the full method and preparation notes before starting.
Before you begin
Read the ingredient list and the full method before starting. Source estimates are not kitchen-test measurements; marinating, cooling and resting notes remain part of the recipe.
Shake It Off — Vietnamese shaking beef with greens
Vietnamese shaking beef with greens. Read the full method and preparation notes before starting.
Ingredients
Method
- Marinate steak at least 1 hour before cooking, or overnight for best results.
- Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.
- For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
- Thinly slice the red onion and use about ¼ cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes.
- Prepare bed of greens and tomatoes in a serving platter and set aside.
- Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
- Heat a large wok or pan over high heat.
- When very hot add ½ tbsp avocado oil and when it begins to smoke, add an even layer of half of the beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Remove the meat from the pan and set it aside.
- Repeat this with the second batch of meat using the remainder of the oil.
- Transfer beef to bed of watercress and tomatoes. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions.
- Serve with lime dipping sauce.
Notes
No reliable overall time is supplied here. Include any marinating, resting or overnight preparation described in the method.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.
For general food handling, cooling and reheating guidance, read the cooking notes. Browse the recipe notebook for another dish.