Vietnamese Shaky Beef
Savor the vibrant flavors of Vietnamese Shaky Beef, a tantalizing stir-fry dish that brings the perfect balance of savory, tangy, and umami notes to your plate. Tender chunks of marinated beef sirloin or tenderloin are seared to perfection, creating an irresistible caramelized crust, then tossed with crisp bell peppers, sweet red onion, and a luscious sauce made with soy sauce, oyster sauce, and fish sauce. Served on a bed of fresh lettuce and garnished with juicy tomato wedges, this quick and easy recipe is a feast for both the eyes and taste buds. Pair it with steamed jasmine rice and a squeeze of lime for a complete meal that’s bursting with Vietnamese-inspired flavors. Ready in just 30 minutes, this dish is an excellent choice for weeknight dinners or impressing guests with minimal effort.
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Recipe Information
Ingredients
- 500 grams Beef sirloin or tenderloin, cut into 1-inch cubes
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Granulated sugar
- 3 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 1 medium Red onion, cut into wedges
- 2 medium Bell peppers (red and green), cut into 1-inch cubes
- 2 medium Tomatoes, sliced into wedges
- 4 large Lettuce leaves
- 1 medium Lime, cut into wedges (for serving)
- 2 cups Jasmine rice (optional, for serving)
Instructions
In a medium bowl, combine soy sauce, oyster sauce, fish sauce, sugar, minced garlic, and black pepper. Whisk the marinade until the sugar dissolves.
Add the beef cubes to the marinade and toss to coat evenly. Cover and let the beef marinate for at least 15 minutes (or up to 1 hour in the refrigerator).
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat.
Remove the beef from the marinade, shaking off any excess. Reserve the remaining marinade for later.
Add the beef to the hot skillet in a single layer. Sear for 1–2 minutes without stirring, allowing the beef to develop a nice crust.
Shake the skillet or stir the beef and cook for an additional 1–2 minutes until the beef is just cooked through. Remove the beef and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the red onion and bell peppers. Stir-fry for 2–3 minutes until slightly softened.
Return the beef to the skillet and pour in the reserved marinade. Stir everything together and cook for another 1–2 minutes until the sauce thickens slightly and everything is well coated.
Remove the skillet from the heat. Arrange the lettuce leaves on a serving plate and top with the beef and vegetable mixture.
Garnish with the tomato wedges and serve with lime wedges on the side. Pair the dish with steamed jasmine rice if desired.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 882 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
