Shaking Beef

A few weeks back we went on our Instagram and did a live stream of us making one of our favorite Vietnamese dishes – Shaking Beef!
Charlie’s favorite food has to be Vietnamese food, hands down! There’s a place right down the street from our house that makes some of the best Vietnamese food we’ve ever had. One of my personal favorites from their restaurant is their shaking beef so we decided to try our hand at making a version of our own. Hope you enjoy it!

What you need:

  • Beef marinade:
    • 2 lbs of your favorite cut of meat, largely diced
    • 2 tbs sugar
    • 2 tbs oyster sauce
    • 2 tbs sesame oil
    • 1 tbs light soy sauce
    • 1 tbs sea salt
  • Dipping sauce:
    • Juice of 1 lime
    • Juice of 1 lemon
    • 1 tsp pepper
    • 1 tsp salt
  • Pickled vegetables
    • 1/2 of a medium red onion, sliced thin
    • 1/2 of a large cucumber, sliced into discs
    • 2 stalks of green onion, green portion only
    • 1 head of garlic, minced
    • Cilantro, chopped and add to taste (optional)
    • 1 cup rice vinegar
    • 1 tbs sea salt
    • 1 tsp black pepper
    • 2 tbs sugar
    • 2 serrano peppers, sliced thin

Directions:

Marinate beef:

  1. In a large mixing bowl combine beef, soy sauce, salt, sesame oil, and sugar. Mix until beef is evenly coated.
  2. Cover bowl with plastic wrap and refrigerate for 2 hours.

Pickled vegetables:

  1. Combine ingredients into a container and let chill in refrigerator.

Dipping sauce:

  1. Combine ingredients in a small bowl and set aside.

Cook beef:

  1. In a large wok, add a high temperature cooking oil. We suggest grapeseed, peanut, or canola oil. If your wok isn’t large enough to cook all the beef at once without crowding the pan separate into batches.
  2. Once oil begins to smoke, carefully add marinated beef.
  3. Stir with a spatula or shake wok constantly to avoid burning.
  4. (Optional) Add sliced onion, minced garlic, green onion stems, and serrano peppers for added flavor.
  5. Cook in wok until preferred doneness is achieved.
  6. Serve hot on a bed of steamed rice or salad greens.
  7. Garnish with pickled vegetables and dipping sauce on the side.
  8. Enjoy!