Shaking Beef Salad with Brown Rice

Serves: 4-5
Prep: 15 minutes
Cooks In: 30 minutes

Shaking Beef Salad with Brown Rice

Shaking beef is a Vietnamese specialty named for the way the meat is constantly tossed in the pan when frying – so get your groove on and shake it!

This recipe is from the brand new My Food Bag cookbook, Dinnertime Goodness. 


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Shaking beef

  • beef sirloin, scotch or rump steaks 600g, at room temperature
  • garlic 2 cloves, minced
  • fish sauce 1 tablespoon
  • soy sauce 1 tablespoon (use gluten-free if required)
  • sweet chilli sauce 2 tablespoons
  • red chilli ½, finely chopped (optional)


  • tomatoes 2, cut into thin wedges
  • baby radishes 3-4, thinly sliced
  • red onion ½, thinly sliced
  • mixed salad leaves (e.g. mesclun, spinach) 120-150g

Salad dressing

  • lemon juice of ½
  • fish sauce ½ teaspoon
  • soy sauce 2 teaspoons
  • runny honey 2 teaspoons
  • extra virgin olive oil 2 teaspoons

To serve

  • steamed brown rice
  • mint leaves ½ cup
  • whole roasted peanuts 1⁄4 - ½ cup


  1. Start by cooking the rice to go with the meal (see method below).

  2. While rice is cooking, prepare the beef. Pat beef dry and slice into 2cm-wide strips. In a medium-sized bowl, combine beef with remaining shaking beef ingredients and toss to coat well. Season with pepper and set aside to marinate.

  3. Toss all salad ingredients together in a large bowl. Whisk together all salad dressing ingredients in a small bowl and set aside.

  4. When rice has 5 minutes steaming time remaining, heat a large fry-pan or wok on high heat. Add a drizzle of oil and heat until pan/wok is just smoking. Cook beef, in two batches, for 30-60 seconds, until beef is cooked medium-rare and slightly charred. Shaking the pan constantly helps to cook the beef quickly. Remove beef from pan and set aside to rest while you serve the meal.

  5. Toss salad and dressing ingredients together just before serving.

To serve, spoon brown rice into a bowl. Place salad on a large platter, top with beef strips and drizzle over any resting juices. Garnish with mint and peanuts and let everyone help themselves.


*Combine 2 cups brown rice with 3 cups water and a good pinch of salt in a medium-sized pot. Bring to the boil, cover with a tight-fitting lid and reduce to lowest heat to cook for 20 minutes without lifting the lid at any time. Turn off heat and leave to steam, still uncovered, for a further 8 minutes before fluffing up with a fork.

Nutritional Information Per Serving
49.9 g
Total Fat
15.9 g
39.8 g