Vietnamese Shaking Beef Recipe by Tony Tan

This recipe is an edited extract from Tony Tan’s Asian Cooking Class by Tony Tan.

Like a great steak and onions, this fast and easy Vietnamese beef recipe is one of my go-to dishes when I need to whip up something quickly. Its name had always mystified me—until my dear Vietnamese friend Quang explained that it’s an onomatopoeia for the shaking sound of beef being tossed in a hot wok. Some say the dish has Vietnamese–Chinese roots; others believe it’s French-inspired. Regardless of its origin, it’s undeniably a winner.

Serve it with pickled bean sprouts (recipe below), or try sliced cucumber, a mixed salad, or stir-fried water spinach.

Ingredients

Beef

• 300 g (10½ oz) beef fillet, cut into 2 cm (¾ inch) cubes
• 2 tbsp neutral oil
• 1 garlic clove, crushed
• 1 small onion (optional), thinly sliced
• 2 tsp caster (superfine) sugar
• 2 spring onions (scallions), thinly sliced

Marinade

• 1 tsp fish sauce or soy sauce (to taste)
• 1 tsp oyster sauce (optional)
• 1 tbsp rice wine
• Pinch of caster sugar
• Pinch of salt (to taste)
• Generous pinch black pepper

Pickled Bean Sprouts

• ½ cup (125 ml) rice vinegar
• 1 tbsp salt
• 500 g (1 lb 2 oz) bean sprouts
• 4 cups (1 L) water

Method

1. Pickle the Bean Sprouts

1. In a saucepan, combine the vinegar, salt, and 4 cups of water. Bring to a boil.
2. Remove from heat and cool to room temperature.
3. Pour the cooled brine over the bean sprouts and let them marinate for at least 1 hour.
4. Drain before serving.

2. Marinate the Beef

1. In a bowl, mix all marinade ingredients.
2. Add beef cubes and marinate for 1 hour.

3. Cook the Beef

1. Heat oil in a wok over medium-high heat.
2. Add garlic and onions (if using) and stir-fry until just fragrant and softened.
3. Add marinated beef and shake or stir-fry vigorously for 3–7 minutes until cooked to your liking.
4. Midway, sprinkle sugar over the beef to help it caramelise.

4. Serve

• Serve hot, garnished with sliced spring onions.
• Pair with drained pickled bean sprouts or your choice of side.

Tip: The pickled bean sprouts are best enjoyed fresh, on the same day they’re made.