The famous Vietnamese beef dish which I can only describe as heavenly. I have tweaked the recipe a little and added fresh plums to the salad which add a lovely freshness and an extra layer of sweetness. It gets its name from the shaking of the pan to get the meat browned. I have made the recipe easier by cooking the steaks whole and then cutting into cubes ready for the final shake.
600g beef fillet, trimmed and cut into 3 steaks
2 limes, 1 juiced and 1 cut into wedges to serve
1 red onion, finely sliced
4 spring onions, cut into 2cm lengths
Marinade for beef
4 cloves garlic, finely chopped
1 tbsp soft brown sugar
1 tsp black pepper
1/2 tsp salt
2 tbsp vegetable oil
Sauce
60ml rice wine vinegar
60ml rice wine (or white wine)
2 tbsp dark soy sauce (gluten free if preferred)
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp honey
30g butter, cubbed and kept cold
Salad
100g watercress
1 red leaved lettuce, washed and roughly shredded
4 plums, stone removed and sliced
Mix all the marinade ingredients together and rub all over the steaks, cover and leave to marinate for 2 hours (in the fridge if the kitchen is very warm and remove after one and a half hours to allow to come to room temperature)
Put the sliced onion in a small bowl and pour over the lime juice, cover and set aside to marinate until time to serve.
Combine all the sauce ingredients apart from the butter and set aside.
Prepare the salad just before you start cooking. On a large serving dish add the lettuce, watercress and top with marinated onions and the sliced plums
heat a wok or large frying pan with a good splash of vegetable oil. When the oil starts to smoke, add the steaks and cook for 3-4 minutes on each side until a dark brown crust has formed. Turn off the heat and remove the steaks. Cut each steak into 3cm cubes.
Return the wok or frying pan to a high heat, return the beef to the pan along with the spring onions, cook for 30 seconds, add the sauce and shake the pan to release anything that has stuck to the bottom. Add the sauce and shake again making sure everything is coated with sauce. Finally add the butter and shake until it’s melted.
Remove from the heat, Spoon the beef over the salad and drizzle with sauce. Serve with lime wedges.
Shaking beef
Ingredients
- 600 g Beef fillet trimmed and cut into 3 steaks
- 2 limes 1 juiced and 1 cut into 4 wedges
- 1 red onion finely sliced
- 4 spring onions cut into 2cm lengths
Marinade for beef
- 4 cloves garlic finely chopped
- 1 tbsp soft brown sugar
- 1 tsp black pepper
- 1/2 tsp salt
- 2 tbsp vegetable oil (plus extra for frying)
Sauce
- 60 ml rice wine vinegar
- 60 ml rice wine (or white wine)
- 2 tbsp dark soy sauce (gluten free if preferred)
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 30 g butter Cubed and kept cold
salad
- 100 g watercress
- 1 red leaved lettuce washed and roughly shredded
- 4 plums stone removed and sliced
Instructions
- Mix all the marinade ingredients together and rub all over the steaks, cover and leave to marinate for 2 hours (in the fridge if the kitchen is very warm and remove after one and a half hours to allow to come to room temperature)
- Put the sliced onion in a small bowl and pour over the lime juice, cover and set aside to marinate until time to serve.
- Combine all the sauce ingredients apart from the butter and set aside.
- Prepare the salad just before you start cooking. On a large serving dish add the lettuce, watercress and top with marinated onions and the sliced plums
- Heat a wok or large frying pan with a good splash of vegetable oil. When the oil starts to smoke, add the steaks and cook for 3-4 minutes on each side until a dark brown crust has formed. Turn off the heat and remove the steaks. Cut each steak into 3cm cubes.
- Return the wok or frying pan to a high heat, return the beef to the pan along with the spring onions, cook for 30 seconds, add the sauce and shake the pan to release anything that has stuck to the bottom. Add the sauce and shake again making sure everything is coated with sauce. Finally add the butter and shake until it's melted.
- Remove from the heat, Spoon the beef over the salad and drizzle with sauce. Serve with lime wedges.
Video
Nutrition
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Loved this one – I cooked it while Nick was away!