30 min
Shaken Beef
Recipe GLPR85859d13afb0d7
A Vietnamese stir-fry classic featuring tender beef cubes seared at high heat and finished in a sweet and savory glaze with bell peppers, onions, and garlic. Served over wilted watercress with a bright lime-salt dipping sauce on the side.
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Ingredients
2 lb beef sirloin, filet, or ribeye, trimmed and cut into 1-inch cubes
1½ tbsp granulated white sugar
1 tbsp oyster sauce
2 tsp soy sauce
2 tbsp canola oil or other neutral cooking oil
3 tsp freshly ground black pepper
6 garlic cloves, minced
1 bunch watercress, washed with tough stems removed
2 red bell peppers, diced into 1-inch pieces
1 white or yellow onion, diced into 1-inch pieces
3 green onion stalks, cut into 1-inch pieces
2 tbsp unsalted butter
2 tsp kosher salt
¼ cup fresh lime juice, from about 2 limes
Directions
In a large bowl, combine 1.5 tablespoons sugar, 1 tablespoon oyster sauce, 2 teaspoons soy sauce, and 2 teaspoons black pepper. Add the cubed beef and toss until all pieces are well coated with the marinade. Let sit at room temperature for 1–2 hours, stirring occasionally. If marinating longer than 2 hours, cover and refrigerate; remove from the refrigerator 1 hour before cooking to allow the beef to return to room temperature.
Heat a wok or large skillet over medium-low heat. Add 1 tablespoon of oil and half a teaspoon of the minced garlic. Add the cleaned watercress and 1 teaspoon of soy sauce. Cook, stirring frequently, until the watercress begins to wilt and soften, about 3–4 minutes. Transfer the watercress to a serving platter and set aside.
Increase the wok heat to high until a drop of water sizzles and immediately evaporates on contact with the surface. Add 1 tablespoon of oil to coat the pan. Remove the beef from the marinade, reserving the liquid. Working in batches to avoid crowding, place beef in a single layer and sear until browned on all sides, about 2–3 minutes total per batch. The beef does not need to be fully cooked at this stage. Transfer all seared beef to a clean plate.
Reduce the heat to medium. Add the diced bell peppers, diced onion, and the white portions of the green onion to the wok. Stir and cook until the vegetables just begin to soften, about 4–5 minutes. Season with salt and black pepper to taste.
Return the seared beef to the wok along with the remaining minced garlic, reserved marinade, green portions of the green onion, and the butter. Using a spatula or wooden spoon, toss constantly and shake the wok to distribute the marinade and butter evenly and coat each piece of beef. As soon as the butter is completely melted, remove the wok from heat.
Divide the watercress among four serving plates and spoon the shaken beef and vegetables over the top.
To prepare the dipping sauce, whisk together 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and the lime juice in a small bowl. Divide the sauce among four small dipping bowls and serve alongside the plated beef.
