Vietnamese Shaking Beef
Our exclusive stir-fry starters make it easy to create Asian favorites at home, like this shaking beef, named for the way Vietnamese chefs vigorously shake the wok as they are making it. Lightly peppery watercress is good foil for the rich beef and savory, tangy sauce, but if you can’t find it, you can use arugula instead.
Ingredients
- 2 Tbs. vegetable oil
- 1 lb. (500 g) sirloin steak, cut into 1-inch (2.5-cm) cubes
- 1/2 cup (125 ml) Shaking Beef Stir-Fry Sauce
- 1/2 red onion, thinly sliced
- 1 cup (1 oz./30 g) watercress, tough stems removed
- Fresh mint sprigs for serving
- Fresh cilantro sprigs for serving
- Steamed white rice for serving
- Lime wedges for serving
Directions
In a wok or sauté pan over medium-high heat, warm the oil until shimmering. Add the steak and cook, stirring frequently, until browned all over but still slightly pink in the middle, 3 to 4 minutes. Add the stir-fry sauce and toss until the meat is evenly coated, about 1 minute. Add the onion and remove from the heat.
Transfer the beef and sauce to individual plates. Top with the watercress and mint and cilantro sprigs. Serve immediately with steamed rice and lime wedges alongside. Serves 4.
Williams Sonoma Test Kitchen
