Editorial sample recipeVietnameseintermediateDairy-Free OptionHigh-Protein

Vietnamese Lemongrass Shaking Beef

Name: Vietnamese Lemongrass Shaking Beef
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 600 g Beef sirloin or tenderloin, cut into 1-inch cubes; 4 clove Garlic, minced; 2 tbsp Soy sauce; 1 tbsp Halal oyster sauce; 1 tsp Brown sugar; 0.5 tsp Coarsely ground black pepper; 2 tbsp Vegetable oil; 100 g Fresh watercress, washed and stemmed; 1 tbsp Fresh lime juice

Tender beef tenderloin seared rapidly in a sizzling skillet with garlic, soy glaze, and sweet butter, served over crisp watercress and sliced tomatoes.

Prep: 15 min
Cook: 10 min
Total: 25 min

AI-generated illustration of Vietnamese Lemongrass Shaking Beef

AI illustration

Technique to learn

High-Heat Pan Shaking (Lúc Lắc)

Continuously tossing and shaking bite-sized meat over extreme heat to brown the exterior rapidly while maintaining juicy tender insides.

Instructions

Step 1: In a medium bowl, combine the beef cubes, half of the minced garlic, soy sauce, halal oyster sauce, brown sugar, and black pepper. Marinate at room temperature for 15 minutes.

Step 2: Arrange the fresh watercress and sliced tomatoes on a large serving platter to form a bed for the seared beef.

Step 3: Heat 1 tablespoon of vegetable oil in a wok or heavy skillet over high heat until smoking hot.

Step 4: Add half the beef cubes in a single layer without crowding, sear undisturbed for 1 minute to form a dark crust, then shake the pan vigorously for 1 to 2 minutes until browned on all sides.

Step 5: Transfer the first batch of beef to a warm plate and repeat the searing process with the remaining oil and beef.

Step 6: Return all cooked beef to the pan, toss with the remaining minced garlic for 30 seconds until fragrant, drizzle with lime juice, and immediately pour over the bed of watercress.

Cooking tips

Ensure the skillet is piping hot before adding beef to achieve a caramelised crust without overcooking the inside.
Pat the beef dry before seasoning to prevent steaming in the pan.
Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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