Vietnamese · Dinner
Shaking Beef Cubes (Keto)
Cubed beef sirloin wok-seared until caramelised at the edges and pink inside, tossed with garlic, butter and oyster sauce, then piled over peppery watercress. The classic Vietnamese shaking beef adapted to skip sugar and serve without rice for a lower-carb plate.
$7
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
31.8gFat
8.4gCarbs
3.6gSugar
1.3gFiber
1584mgSodium
149mgChol
11.9gSat Fat
870mgPotassium
95mgCalcium
4.3mgIron
3.1mcgVitamin B12
22mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat beef sirloin dry and season with black pepper and 1/4 tsp salt, tossing until evenly coated.
2
Marinate
Stir 3 minced garlic cloves, oyster sauce, fish sauce, soy sauce and sugar into the beef; rest 10 minutes.
3
Sear
Heat avocado oil in wok over high heat until smoking, then add beef in batches; sear 90 seconds per side until dark brown crust forms and centre stays pink.
4
Build
Push beef aside, add butter and 1/4 thinly sliced red onion, shake wok 1 minute until onion wilts and butter froths; toss together 30 seconds.
5
Plate
Scatter watercress over plate, season with remaining 1/4 tsp salt and lime juice, then mound hot beef and onion on top to wilt greens.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin
- garlic
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp sugar
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp avocado oil
- red onion
- 3.6 oz100g watercress
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp salt
