Vietnam / Main dishes

Shaking beef

Name: Shaking beef
Prep time: 20 min
Cook time: 15 min
Yield: 2 portions
Cuisine: Vietnam
Ingredients: 300 g beef sirloin, 2 cm cubes; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1 garlic clove, minced; 1 onion, wedges; 1.5 tbsp oil; 200 g tomato and lettuce salad

Shaking beef in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook15 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Mix beef with sauces, sugar and garlic; refrigerate while slicing onion and preparing salad.
Heat oil in a wide frying pan and sear beef in a single layer, turning to brown evenly.
Add onion and toss until softened; beef should reach 63°C, then rest for 3 minutes.
Spoon beef and juices over washed salad and serve with rice if desired.

A little kitchen note

Untested editorial adaptation. Use whole-cut beef; mince requires a higher cooking temperature.

Allergen notes

Soy, shellfish; possible wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 473 kcal
Protein: 30.9 g
Carbs: 12.9 g
Fat: 33.2 g
Fibre: 2.2 g
Total sugar: 7.5 g
Sodium: 778 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it