Vietnamese · Dinner
Shaking Beef Cubes
Cubed beef sirloin seared hard in a screaming-hot wok with garlic, then tossed with red onion, watercress, and a sharp lime-black pepper dressing. Constant pan-shaking browns every face while keeping the centre rare. Served over watercress and rice with lime wedges.
$7
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
475Calories
45.5gProtein
21.5gFat
26.1gCarbs
6.8gSugar
1.6gFiber
1032mgSodium
125mgChol
6.8gSat Fat
815mgPotassium
72mgCalcium
4.7mgIron
2.5mcgVitamin B12
17mgVitamin C
gluten-free
protein-rich
rich-umami
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Toss the beef cubes in a bowl with half the garlic, fish sauce, soy sauce, sugar, half the pepper, and 1 teaspoon oil until evenly coated.
2
Wait
Cover the bowl and set aside at room temperature for 15 minutes until the beef surface looks glossy and darkened.
3
Sear
Heat 1 tablespoon vegetable oil in a wok over high heat until smoking, then add beef cubes in a single layer. Shake and toss every 15 to 20 seconds for 2 minutes per batch until deeply browned but pink inside.
4
Saute
Add remaining garlic to the wok over medium-high heat and toss for 30 seconds until pale gold, then add red onion, remaining pepper, and lime juice. Toss until the onion softens.
5
Plate
Spread watercress over a plate, spoon the beef and onion on top with pan juices, and serve with jasmine rice and lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin, cut into 1-inch cubes
- 6 cloves6 cloves garlic, divided
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper, coarsely cracked, divided
- 11 small red onion
- 22 small handful watercress
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp vegetable oil, for the marinade
- 2 tbsp2 tbsp vegetable oil, for searing
- 190g190g cooked jasmine rice
- 22 lime wedge, for serving
