Vietnamese · Dinner
Shaking Beef Cubes (Low-Chol)
Cubes of lean sirloin are seared hot and fast in a wok until caramelized outside, then tossed with garlic, red onion, and watercress in a savoury-sweet soy and oyster glaze. Served over jasmine rice, this Vietnamese stir-fry stays juicy inside while the crust turns deeply browned.
$6
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
478Calories
40.2gProtein
15.9gFat
42.1gCarbs
6.8gSugar
1.9gFiber
1156mgSodium
73mgChol
4.9gSat Fat
690mgPotassium
75mgCalcium
4.1mgIron
2.6mcgVitamin B12
11mgVitamin C
low-cholesterol
protein-rich
low-chol
Instructions
1
Prep
Pat beef cubes dry, toss with soy sauce, oyster sauce, sugar, and black pepper. Mince garlic, slice red onion into thin wedges, and remove tough stems from watercress.
2
Sear
Heat vegetable oil in wok over high heat until smoking. Add beef in a single layer and sear 90 seconds per side until deep brown crust forms, centre remaining pink.
3
Toss
Push beef to one side, add minced garlic and sliced red onion to cleared space, stir 1 minute over medium-high heat until garlic turns golden and onion softens.
4
Plate
Remove wok from heat, fold in watercress and lime juice, toss 15 seconds until wilted. Spoon beef mixture over cooked jasmine rice and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin, trimmed of visible fat
- 6 cloves6 cloves garlic
- 11 red onion
- 2 cup60g watercress, tough stems removed
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp lime juice
- 1 1/3 cup220g jasmine rice, cooked
