By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
240 cal · 30 min
Shaking Beef
Recipe GLPR80a96123a4e217
A vibrant Vietnamese-inspired stir-fried beef dish featuring tender beef tenderloin tossed with aromatic garlic, ginger, and lemongrass, finished with a bright sherry-vinegar sauce and served over crisp watercress. The beef is seared until caramelized and shaken in the pan with a Chinese five-spice marinade, creating its distinctive name and deeply flavored, tender meat.
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Ingredients
2 lb. beef tenderloin, cut into 1-inch cubes
7 clove garlic cloves, minced
4 tbsp. medium-dry sherry
5 tbsp. soy sauce
3 tsp. sugar
1 tsp. freshly ground black pepper
¼ tsp. Chinese five-spice powder
3 tbsp. vegetable oil
1 tbsp. red wine vinegar
2 tsp. fresh ginger, minced
1 stalk lemongrass stalk, cut into 2-inch pieces
6 oz. fresh watercress
½ small red onion, thinly sliced
Directions
In a medium bowl, combine 6 minced garlic cloves, 3 tbsp. sherry, 3 tbsp. soy sauce, 1 tbsp. sugar, black pepper, and five-spice powder. Add the beef tenderloin cubes and toss to coat evenly. Let marinate for 10 minutes.
Heat 1 tbsp. of vegetable oil in a large skillet or wok over high heat until very hot. Working in batches, add the marinated beef and cook for 2-3 minutes per batch, shaking the pan frequently, until the beef is seared on all sides and reaches an internal temperature of 145°F for medium-rare. Remove and set aside.
Add the remaining 2 tbsp. vegetable oil to the skillet. Add the minced fresh ginger, 1 minced garlic clove, and lemongrass pieces. Stir-fry for about 30 seconds until fragrant.
Return the cooked beef to the skillet. Add 2 tbsp. soy sauce, 1 tbsp. sherry, 2 tsp. sugar, red wine vinegar, and sliced red onion. Toss everything together over high heat for 1-2 minutes until well combined and heated through.
Arrange fresh watercress on a serving platter. Top with the shaking beef mixture, discarding the lemongrass pieces. Serve immediately while hot.
Comments
Lemongrass and five-spice powder demand a trip beyond the usual Charlotte chains—ALDI and Kroger carry five-spice reliably, but lemongrass is a specialty stop, likely at an Asian market. Beef tenderloin runs $18–24 per pound, pushing cost to $8–12 per serving before sides, making this a splurge-night choice. The 30-minute time assumes prep is done: cubing beef, mincing garlic and ginger, and prep of watercress and red onion realistically adds 15 minutes, making it a 45-minute commitment. The dish itself is fast and rewarding—high heat, constant motion in the wok—but it's not a casual weeknight unless you've already sourced the lemongrass and have tenderloin on hand.
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