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Vietnamese beef salad inspired by shaking beef recipe

Vietnamese Shaking Beef Salad

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 2-3 1x
  • Category: Main
  • Method: Stir-fry
  • Cuisine: Vietnamese
  • Diet: Gluten Free


Bursting with savoury-sweet flavours, nutrients and protein, this Vietnamese shaking beef salad is easy to make and can be served on its own or with rice. The beef and the onions can be prepared ahead of time, making this a quick midweek dinner meal. You will need a wok or a large frying pan or a grill pan for cooking the beef.



For the beef and marinade

400500 g / about 1lb of beef steak, diced into cubes (I suggest rump, sirloin, fillet)
1 tablespoon fish sauce
1 tablespoon Tamari sauce (or coconut aminos)
1 tablespoon lime juice
2 garlic cloves, finely diced
1 long red chilli, sliced (you can remove the seeds if it’s very spicy)
2 teaspoons coconut sugar
1 teaspoon sesame oil

Coconut oil for frying

For the pickled onions
1 red onion, thinly sliced into circles
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon Tamari sauce or coconut aminos
1 1/2 teaspoons coconut sugar
1 teaspoon sesame oil
1 tablespoon olive oil
1 tablespoon water

For the salad
2 heads of gem lettuce, separated and washed
23 Roma tomatoes or as many cherry tomatoes as you like
1 carrot, peeled into ribbons
A handful of fresh coriander leaves


  • In a bowl, combine the beef cubes with the marinade ingredients. I like to use my hands to rub the meat with all the sauces, garlic and chilli. Cover the bowl or transfer the meat to a container and marinate for a minimum of 30 minutes and longer if you can. If you’re short on time, 15-20 minutes will do but the meat won’t be as tasty.
  • Combine the sliced onions with pickling ingredients and rub with your hands. Allow marinating in a bowl for 10-15 minutes or longer as well.
  • Prepare the salad ingredients. You can toss everything in a bowl or serve this dish on a platter like in my photos.
  • To cook the beef, remove from the fridge for 10 minutes to come to room temperature (unless it’s already out). Heat 1-2 tablespoons of coconut oil or macadamia oil over high heat. Add the beef in two batches (hold off some of the sauce) and fry for 3 minutes each batch. I like to let the meat cook for 1 minute before I start turning the pieces over so it can brown slightly. Once the batches are done, return all beef to the pan together with any remaining marinade. Now, stir-fry or shake the pan to get everything nicely tossed together and cook for another minute.
  • Serve the cooked beef with all the juices over the salad and top with pickled onions (or have those in a side dish).


Prep time below doesn’t include marinating time. Allow for 15-30 minutes extra.

Coconut sugar can be replaced with brown sugar or palm sugar. Omit for Whole30.


  • Serving Size:
  • Calories: 473
  • Sugar: 13.6 g
  • Sodium: 1301.7 mg
  • Fat: 22.8 g
  • Carbohydrates: 25.6 g
  • Fiber: 6 g
  • Protein: 43.2 g
  • Cholesterol: 106.7 mg

Keywords: Vietnamese, Beef Recipes, Shaking Beef, Shaken Beef, Vietnamese Beef Salad, Paleo , Gluten-Free

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