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Vietnamese Shaking Beef

A quick seared beef dinner coated in a sweet-savory fish sauce glaze, ready in about 20 minutes for a fast family meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef sirloin or tenderloin cut into 1-inch cubes
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • 1 tsp garlic minced
  • 1 tbsp oil for cooking
  • 1 small red onion sliced
  • black pepper to taste
  • watercress or cooked rice for serving, optional

Equipment

  • Large skillet or wok
  • mixing bowl
  • Kitchen Tongs

Method
 

  1. In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, sugar, lime juice, and garlic.
  2. Add the beef cubes and toss until evenly coated. Let marinate for at least 10 minutes, or up to 30 minutes for more flavor.
  3. Heat the oil in a large skillet or wok over high heat until shimmering.
  4. Add the marinated beef in a single layer without overcrowding, cooking in batches if necessary. Sear without stirring for 1 to 2 minutes per side to develop a caramelized crust.
  5. Add the sliced red onion to the pan. Toss the beef and onions together for another 1 to 2 minutes, until the onions soften and the beef reaches your preferred doneness. Season with black pepper.
  6. Serve hot over watercress, a fresh salad, or steamed jasmine rice.

Notes

Cut the beef into even 1-inch cubes for consistent searing. Avoid overcrowding the pan, cooking in batches if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a hot skillet to restore the seared texture.