Go Back

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!
Prep Time 15 mins
Cook Time 30 mins
Course Main
Servings 4
Dairy Free, Gluten Free, Kid Friendly

Ingredients
  

Shaking beef

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

Salad

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

Salad dressing

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

To serve

  • steamed brown rice
  • ½ cup mint leaves
  • ¼-½ cup whole roasted peanuts

Instructions
 

  • 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.

Notes

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