By Grocery List Plus Editorial Staff | Published on June 11, 2026
30 min
Shaking Beef
Recipe GLPR434e2effde8643
Shaking beef is a classic Vietnamese stir-fry featuring tender filet mignon cubes tossed in a savory-sweet glaze with garlic, onions, and scallions. The dish gets its name from the shaking motion used to cook it in a hot wok or skillet, creating caramelized edges while keeping the beef juicy. Served over watercress with a squeeze of fresh lime, it's an elegant yet simple main course.
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Ingredients
1 pound Filet mignon, cut into 1-inch cubes
3½ tablespoons Granulated sugar
⅓ cup plus 1 tablespoon Canola oil
Kosher salt
Freshly ground black pepper
3 tablespoons Light soy sauce
3 tablespoons Asian fish sauce
2 tablespoons White vinegar
1 teaspoon Rice wine (optional)
6 Scallions, cut into 1-inch pieces
1 Small red onion, thinly sliced
3 Garlic cloves, minced
1 tablespoon Unsalted butter
Fresh watercress, for serving
Fresh lime, for serving
Directions
Pat the beef cubes dry with paper towels and season generously with kosher salt and freshly ground black pepper on all sides.
In a small bowl, whisk together the soy sauce, fish sauce, white vinegar, sugar, and rice wine if using. Set the sauce aside.
Heat 1/3 cup of canola oil in a large wok or skillet over high heat until it just begins to smoke, about 2-3 minutes.
Working in batches to avoid overcrowding, carefully add the beef cubes to the hot oil. Let them sear undisturbed for 2-3 minutes until golden brown on the first side. Shake or toss the pan continuously for another 1-2 minutes to develop a caramelized crust while keeping the interior medium-rare. Transfer the cooked beef to a plate and continue with the remaining beef. The internal temperature should reach 145F for medium-rare.
Reduce heat to medium-high. Add the remaining 1 tablespoon of canola oil to the wok, then add the minced garlic and cook for about 30 seconds until fragrant.
Add the sliced red onion to the wok and stir-fry for 2 minutes until it begins to soften and caramelize slightly.
Return all the cooked beef to the wok along with the scallion pieces. Pour the prepared sauce over the beef and vegetables.
Toss everything together vigorously for 1-2 minutes, shaking the pan continuously to coat the beef with the glaze and heat through. The sauce should caramelize slightly.
Remove the wok from heat and stir in the unsalted butter until it melts and coats the beef.
Arrange fresh watercress on serving plates and top with the shaking beef and sauce. Serve immediately with lime wedges for squeezing over the dish.
Comments
Shaking Beef is a Vietnamese classic that delivers on flavor and speed in Charlotte. Every ingredient except fish sauce lives at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger; fish sauce is a one-stop addition at Harris Teeter or Publix's Asian section, a minor second aisle rather than a store trip. The cost per serving runs high because of filet mignon—expect $18–24 for four servings—but the quick sear-and-toss technique wastes no time, and the 30-minute claim is honest for a weeknight dinner. The dish is restaurant-quality theatre without fuss: beef hits a hot pan, tosses with aromatics and vinegar-soy glaze, and hits the plate, so it's hand-off-ready for families and reheats poorly (eat it fresh). Watercress is standard at every major Charlotte chain, and lime is local enough. The only caveat is the cost and that this is a same-night showstopper, not a budget meal or a leftover.
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