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Active Time
20 minutes
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Total Time
2 hours and 20 minutes
Ingredients
Makes 4 servings
Step 1
In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil. Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.
Step 2
Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar.
Step 3
In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Step 4
Arrange watercress or lettuce on four plates.
Step 5
Divide meat into 2 portions and place in two medium bowls.
Step 6
In wok or large skillet over high heat, heat 2 tablespoons oil until smoking, then add 1 portion meat in one layer. Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes. Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds. Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary. Add 1 tablespoon butter, shaking pan until butter melts. Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.
Step 7
Arrange beef on top of lettuce and serve with lime dipping sauce.
Leave a Review
Reviews (29)
Back to TopMy husband loved it. Used worcestershire sauce in place of fish sauce and additional pepper after it was done to be more similar to the shaking beef from our restaurant. Just right.
bethelizard
rancho cordova, ca
9/16/2016
I thought this was ok but my family loved it. I think what i didn't like about it was the lack of a hard sear, which i think makes shaking beef. probably my fault for lazily using a non-stick pan. i'll try it again in cast iron to see if i can correct that problem, because the flavor was good.
ewaltrs
san francisco, ca
1/31/2016
这是伟大的,下次我让它I think I'll use a lot less of the vinegar mixture so that it reduces to more of a glaze. Otherwise fast and pretty close to your favorite Vietnamese restaurant!
trent880
Denver
7/27/2015
I love Shaking Beef and Slanted Door, but felt this recipe fell short. The sauce was way too salty. I was very hopeful for this recipe, but ultimately think it was a waste of the good beef cut I used. Maybe it was my execution, but I did not diverge from the recipe.
ksakuma
Oakland, CA
4/7/2014
I love this recipe. I'm Vietnamese and have tried a lot of shaking beef recipes online but this one is the best and once I found it, I haven't cooked shaking beef any other way. It tastes a lot like how my dad makes it except he serves it with an egg on it.
lucy42
Carmel, IN
11/24/2013
Delicious. Instead of serving it on watercress I added asparagus, swiss chard and rice noodles for a very delicious entree.
edgeoftime15
Walnut Creek, CA
10/29/2013
If you want to skip the butter, don't make this recipe. The butter is completely essential to how amazing this dish is. It has become a complete staple in my recipe book. This is so delicious I find myself randomly craving it at least weekly. Just writing this review, I'm drooling. It is sweet, a little salty, buttery, and melty. The beef is tender and juicy. Everything about this is sublime. A couple changes I made: Use low sodium soy sauce. I find that in general, low sodium soy sauce works better in cooking sauces. Double the amount of sauce you need. You're going to be licking the bottom of your wok to get the last drops of this sauce, you want to make sure there is plenty to put on your rice. This is the tastiest asian beef stir fry I've ever eaten. I made it once for a party and it was a huge hit.
mooshrimp
Boston, MA
9/26/2012
This was an interesting twist of classic stir-fry, but nothing special. The hit of lime juice was good. I didn't serve it on watercress but otherwise followed the recipe exactly. Also, I didn't use butter for health resaons.... probably a good reason it wasn't as good other reviewers thought!
catstory59
Boston
11/17/2011
Abso delish! First time making it, I followed the recipe for the meat exactly...next time I'll use a bit less salt and low sodium kikkoman soy sauce. There is plenty of flavor in the other ingredients. I also served this with plain rice to soak up the luscious juices with the salad on the side and some vietnamese vinegared onions. Oh, and a lime wedge to squeeze over the meat. I love trying new recipes, and this one is amongst the most gorgeous I have found so far! Me and this shaking beef have this friendship thing going on up in here! :)
gobbycoot
Las Vegas
10/29/2011
I have had this at the Slanted Door and I had to make it. I followed this recipe as written and it did not disappoint! So far I've made it 4 times and I've concluded that 1 medium lime is not enough for 4 servings. This recipe served 3 well.
Anonymous
Davis, CA
7/13/2011
Wow! This might be one of the best beef entrees I have ever made. My boyfriend & I both loved it! The only thing I did different was I subbed boneless NY strip and cut it into very thin strips instead of cubing. Because of this, I cooked the meat for less time. I also added fresh basil to the pan when I threw in the scallions and onions. It was absolutely delicious and will become a staple of ours. Thank you so much to the poster of this recipe!
largo142
Portland, OR
5/23/2011
I added a little bit of dijon to the sauce and it added a lot of flavor! delicious recipe.
sharonsamuel10
8/8/2010
Delicious and quick. I skipped the butter and I forgot the lime juice. It was still a big hit.
csen
San Jose, CA
3/15/2010
Loved this easy, delicious dish. We added asparagus, yellow bell peppers, and snap peas. Left out the watercress & lime dipping sauce. The lime would have given a perfect hint of citrus, but it wasn't missed at all. Served over jasmine rice. Yum!
Anonymous
San Francisco, CA
2/23/2010
This was excellent. I poured the beef with the vinegar sauce over brown rice and did not use the lime dressing at all. I ended up with a very tasty rice and beef bowl. I added some roasted broccoli as well. Even my five and one year old eat it up!
dcsanabria
Chicago
1/7/2010
