Bursting with savoury-sweet flavours, nutrients and protein, this Vietnamese shaken beef salad (also known as shaking beef) 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. a large frying pan, or a grill pan for cooking the beef.
Ingredients
For the beef and marinade
- 400-500 g beef steak about 1 lb. diced into cubes (I suggest rump, sirloin, fillet)
- 1 tablespoon fish sauce
- 1 tablespoon Tamari 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 or coconut aminos
- 1.5 teaspoons coconut sugar
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon water
For the salad
- 2 heads gem lettuce separated and washed
- 2-3 Roma tomatoes or as many cherry tomatoes as you like
- 1 carrot peeled into ribbons
- A handful of fresh coriander leaves
Instructions
- 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).
Notes
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.
Nutrition
Calories: 411kcal | Carbohydrates: 15g | Protein: 28g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1526mg | Potassium: 786mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3933IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 4mg
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