Best 7 Shaking Beef Recipes

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

Steps:

• In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
• In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
• On a platter, arrange the watercress and tomato slices.
• Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
• Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
• Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
• Enjoy!

SHAKING BEEF (BO LUC LAC)

Steps:

• In a bowl, combine 2 tablespoons canola oil with the pepper, salt and sugar. Add the cubed filet mignon.
• Cover and refrigerate for 2 hours.
• Meanwhile, combine all the ingredients for the stir-fry sauce and mix well.
• Divide the meat in two. (You will cook it in two batches.).
• Place a pan over high heat until hot. Add 4 tablespoons of canola oil, or enough to coat the bottom of the pan.
• Place about half the beef in the pan so that none of the pieces overlap. (Be careful - the oil may splatter.) Cook 1 1/2 - 2 minutes on each side for medium doneness.
• With the meat still in the pan, drain most of the oil, leaving about 1 tablespoon. Add half the garlic and stir. Add half the red and green onions and cook about 30 seconds. Add half the stir-fry sauce and cook 1 minute. Add half the butter and toss the ingredients in the pan until the butter is melted. Remove the beef and keep warm.
• Repeat with the second batch of meat.
• To Serve: Place the watercress in the center of a serving platter and spoon the beef over top.
• Combine the salt and pepper in a small bowl and squeeze the lime juice into it to create a dipping sauce. Serve immediately.

SHAKING BEEF

Steps:

• 1. Prepare the Meat. In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five spice powder with the tablespoon of oil. Add the beef and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 5 hours or over night. 2. Prepare the Vinaigrette. In a small bowl, combine the soy sauce with the vegetable oil, sherry, red wine vinegar, minced ginger, sugar, garlic and lemongrass. Let stand for 30 minutes, stirring a few times. 3. Mount the watercress and red onion on a platter and toss with half of the vinaigrette. Set 2 large skillets over high heat until very hot, about 2 minutes. Add I tablespoon of oil to each skillet; when simmering, add the meat to both skillets in an even layer. Let cook undisturbed, until richly browned on the bottom, about 1 1/2 minutes. Shake the skillet to release the meat and cook for about 30 seconds longer, until medium-rare. Scrape the beef onto the watercress. Drizzle with the remaining vinaigrette, toss lightly and serve right away.

LOTUS SHAKING BEEF

Steps:

• Combine steak, garlic, fish sauce, sugar, and 2 tsp canola oil. Marinate 20 minutes.
• Slice onion in half lengthwise and then into paper thin slices. Marinate with cucumber in vinegar 20 minutes.
• Heat remaining 1 tsp canola oil over high heat in skillet. Quickly stir fry steak until seared on the outside and pink on the inside.
• Combine onion, cucumber, pepper, olive oil, and salad. Toss.
• Pour steak over salad. Serve immediately.

VIETNAMESE SHAKING BEEF

Steps:

• Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs. Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet. Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside. Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before "shaking" to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary. Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.

SHAKING BEEF (BO LUC LAC)

Steps:

• Beef Marinade: Combine all the marinade ingredients into a pourable container and whisk mixture until completely incorporated and the sugar is dissolved. Place sirloin pieces in a ziplock bag thats large enough to hold all the meat. Pour 1/2 cup marinade into bag, seal and place flat on counter. Turn bag over every 1/2 hour for 2 hours. Or place bag in refrigerator and chill over night until 1 hour before using. Let the meat come to room temperature if you chill it. *****Mix all the herbs and greens together***** Divide among 4-6 plates. Top with pineapple. Make Vinaigrette : Mix together all vinaigrette ingredients and set aside. It's going to be used on red onions and eggplant. It's also going to be used to drizzle over the final plated dish. For Eggplants: Wipe out the onion pan, add 3 more tablespoons of oil and heat to med high. When the oil begins to shimmer, CAREFULLY drop in eggplant. Position them so that at least one side is laying flat in pan. Lower heat to medium low and allow it to sauté, undisturbed, for a couple of minutes or until they begin to golden in color. Flip sides and repeat. When they're done, put them in a pie dish and drizzle with 2-3 tablespoons of the vinaigrette. Place the eggplant in warming draw or 150 degree oven. For Beef: Drain the meat in a colander so that it's not too wet when it hits the pan; otherwise it'll steam! Heat up an oiled large cast iron grill pan over 2 burners, or (2) 12" cast iron pans (stainless will work too). Carefully place the meat onto the pan or pans and quickly arrange so that they're all spaced apart. Let each side cook for 2 minutes without disturbing them. (So that they sear.) Then flip the pieces and repeat this step. Top plates with marinated onion, eggplant (if using) and sautéed beef. Drizzle with vinaigrette. Accompany with rice.

SHAKING BEEF

Steps:

• Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
• Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.
• Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.