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.
- 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
- lemon juice of ½
- fish sauce ½ teaspoon
- soy sauce 2 teaspoons
- runny honey 2 teaspoons
- extra virgin olive oil 2 teaspoons
- steamed brown rice
- mint leaves ½ cup
- whole roasted peanuts 1⁄4 - ½ cup
- Start by cooking the rice to go with the meal (see method below).
- 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.
- Toss all salad ingredients together in a large bowl. Whisk together all salad dressing ingredients in a small bowl and set aside.
- 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.
- 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.