Saturday, April 5, 2014

Vietnamese Shaken Beef

This popular Vietnamese dish gets its name from beef cubes that jiggle due to its rare or medium rare cook.  Prime cuts of beef such as filet mignon or rib eye work really well for this dish. 

In this recipe, I used the rib eye cut and marinated it in salt, freshly ground pepper and sugar.  The beef is then quickly cooked and tossed with a sweet sauce made with sugar, soy sauce, rice vinegar, oysters sauce and fish sauce.  Garlic and scallions are added to garnish and a garlic lime juice for dipping is served on the side.

Servings: 2-3
Prep Time: 65 minutes (includes 1 hour marination time)
Cooking Time: 8-10 minutes


1.5 lb Rib Eye Steak cut into 1 inch cubes
Salt and Freshly Ground Pepper
5 Teaspoons Sugar divided
3 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Rice Wine Vinegar
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
4 Garlic Cloves minced divided
2 Tablespoons Lime Juice
1 Tablespoon Sesame Seed Oil
6 Green Onions cut into inch long pieces
1 Tablespoon Butter

Season the Rib Eye beef cubes with salt and freshly ground pepper. Transfer into a large bowl and add 2 teaspoons sugar.  Toss the meat to coat evenly. Cover the bowl with plastic wrap, refrigerate and let marinate for 1 hour (or up to 8 hours).

In a medium bowl, whisk the remaining 3 teaspoons sugar, low sodium soy sauce, rice wine vinegar, oyster sauce and fish sauce together until well combined.  Set aside.

In a small bowl combine 1 garlic clove minced with the lime juice and freshly ground black pepper.  Set aside.

In a large skillet or wok, place the sesame seed oil over high heat. Toss in the rib eye beef cubes and let cook for 1 minute.  Then flip the meat over and let it cook for an additional minute.  The key is to keep the center rare or medium rare.  Remove the pan from the heat and add the butter to the pan.  Pour the soy sauce mixture over the beef.  Toss to coat the meat with the sauce and butter.  Add the garlic and green onions and toss the meat again. 

Transfer the beef to a serving plate and serve with the garlic lime juice on the side.  Goes well with steamed jasmine white rice.  Enjoy.

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