Vietnamese Shaking Beef

4 Servings
25 min

Vietnamese shaking beef is one of those versatile recipes that you can either make for an appetizer or a main dish. It goes over well with any crowd and will be liked by many. You can also vary the cut of steak depending on how much you want to spend. I’ve used sirloin, striploin, ribeye and tenderloin. They all work well but the key is to ensure you do not overcook the beef. You want the beef to be at a medium at the most otherwise I find it can be dry especially if you use a more economical cut of steak.

The flavors here are simple but they go really well with the beef. I love it served over rice with lots of fresh vegetables like watercress, lettuce, cucumbers, tomatoes and pickled carrots. You could also serve this on top of a salad and I think that would also taste fantastic! As a child, I loved to make lettuce wraps with some rice, vegetables and beef and stuff the whole thing in my mouth. I hope you enjoy the recipe.

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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Marinade for the beef
  • 2lbs striploin steak, cut into 1” cubes
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 1 tsp granulated sugar
  • 2 tbsp vegetable oil
  • 1/2 onion, finely sliced
  • 1 clove garlic, finely minced
  • 2 tbsp unsalted butter
  • 2 tbsps soy sauce
  • 2 tbsps honey
  • 2 tbsps rice vinegar
  • 1 tsp dark soy sauce
  • 1 tbsp fish sauce
  • 1/2 tsp black pepper
  • 1 tsp sugar

In a mixing bowl, add in the beef cubes and all of the marinade ingredients. Toss to combine and allow to marinate for a few hours to overnight.
When you’re ready to cook, heat a skillet on high heat until smoking hot. Add in the beef cubes and allow to sear for a minute or two until it is nicely seared. Remove from the pan and set aside.
Turn the heat down to medium, add in the butter and onions. Sauté until the onions turn translucent. Add in the garlic and sauté for another minute. Add in the rest of the sauce ingredients and cook until the sauce thickens up a little. Add the beef back into the pan, toss with the sauce to coat. Immediately remove from the pan to a dish and enjoy!
  • Susan Mercurio Susan Mercurio on Jun 30, 2022

    Why did you give the ingredients for the marinade and then give the directions to add ALL of the sauce ingredients to the beef and marinate it overnight?

    • If you marinade the beef in the cooking sauce, you won’t get a good sear on the beef. I suppose you could cook it this way but I fear your beef may be overcooked before the sauce has time to thicken up to a glaze consistency.

  • Corrine Corrine on Jul 01, 2022

    This recipe is confusing - I think the word ‘sauce’ appears where ‘marinade’ should be for the initial step…