Mail Us :

vietnamese shaking beef

Vietnamese Shaking Beef

This Vietnamese beef stir-fry has a rich and dark sauce that’s garlicky, sweet and salty, with a frisky black pepper bite. A sprinkle of bicarb is a restaurant secret that turns the rump steak into something closer to rib-eye!


- 1 pound of beef (any cut, preferably sirloin or ribeye)

- 2 tablespoons soy sauce

- 2 tablespoons fish sauce

- 1 tablespoon brown sugar

- 1 tablespoon olive oil

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon black pepper

- 1 teaspoon red chili flakes

- 1 red onion, thinly sliced

- 1 green bell pepper, thinly sliced

- 1 bunch of fresh cilantro, chopped

- 1 lime, cut into wedges

- Cooked white rice, for serving


1. Prepare the marinade by mixing together soy sauce, fish sauce, brown sugar, olive oil, garlic powder, onion powder, black pepper, and red chili flakes in a bowl.


2. Slice the beef into thin strips and place them in a large zip-top bag. Pour the marinade over the beef, seal the bag, and massage the marinade into the meat. Let it marinate in the fridge for at least 30 minutes, or up to 2 hours.


3. Heat a large skillet over medium-high heat. Add the marinated beef and cook until browned and slightly crispy, about 5-7 minutes.


4. Remove the beef from the skillet and set aside on a plate.


5. In the same skillet, add the sliced red onion and green bell pepper. Cook until softened, about 3-4 minutes.


6. Return the beef to the skillet and toss with the vegetables. Cook for an additional 2-3 minutes to allow the flavors to combine.


7. Serve the Vietnamese shaking beef over a bed of white rice, topped with fresh cilantro and a squeeze of lime juice.


Enjoy your delicious and flavorful Vietnamese shaking beef!

Add To Shopping List
Powered By

@ Copyrights 2024 | All Rights Reserved