Vietnamese · intermediate
Vietnamese Lemongrass Shaking Beef
Tender beef tenderloin seared rapidly in a sizzling skillet with garlic, soy glaze, and sweet butter, served over crisp watercress and sliced tomatoes.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a medium bowl, combine the beef cubes, half of the minced garlic, soy sauce, halal oyster sauce, brown sugar, and black pepper. Marinate at room temperature for 15 minutes.
- 02
Arrange the fresh watercress and sliced tomatoes on a large serving platter to form a bed for the seared beef.
- 03
Heat 1 tablespoon of vegetable oil in a wok or heavy skillet over high heat until smoking hot.
- 04
Add half the beef cubes in a single layer without crowding, sear undisturbed for 1 minute to form a dark crust, then shake the pan vigorously for 1 to 2 minutes until browned on all sides.
- 05
Transfer the first batch of beef to a warm plate and repeat the searing process with the remaining oil and beef.
- 06
Return all cooked beef to the pan, toss with the remaining minced garlic for 30 seconds until fragrant, drizzle with lime juice, and immediately pour over the bed of watercress.
A LITTLE KITCHEN KNOW-HOW
High-Heat Pan Shaking (Lúc Lắc)
Continuously tossing and shaking bite-sized meat over extreme heat to brown the exterior rapidly while maintaining juicy tender insides.
Notes from the kitchen
- Ensure the skillet is piping hot before adding beef to achieve a caramelised crust without overcooking the inside.
- Pat the beef dry before seasoning to prevent steaming in the pan.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
