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Vietnamese Shaking Beef

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By Monica Zhou • February 24th, 2026
Juicy cubes of Vietnamese Shaking Beef sit on watercress and tomatoes with lime sauce nearby. Save to Pinterest
Juicy cubes of Vietnamese Shaking Beef sit on watercress and tomatoes with lime sauce nearby. | whiskandwok.com

Savor the vibrant flavors of this classic Vietnamese dish featuring tender cubes of marinated beef, seared to caramelized perfection in a hot wok. The beef gets its signature tenderness from a flavorful marinade of soy sauce, oyster sauce, and aromatic garlic, then undergoes the characteristic 'shaking' cooking technique that ensures even browning while keeping the interior juicy.

Crisp bell peppers and sweet red onions add texture and contrast, while the traditional lime dipping sauce delivers a bright, tangy finish that cuts through the rich, savory beef. Serve over a bed of fresh watercress and ripe tomatoes for a complete meal that balances warm, caramelized meat with cool, refreshing vegetables. Perfect with steamed jasmine rice.

The first time I encountered shaking beef was at a tiny family-run Vietnamese restaurant where the wok flames danced so high they nearly kissed the ceiling. My table shook every time the chef slammed his wok, and that rhythmic clanking became the soundtrack to one of the most memorable meals I've ever had. The beef arrived sizzling, caramelized on the outside yet impossibly tender within, with that bright lime sauce cutting through all the richness. I knew I had to recreate that magic in my own kitchen, even without the dramatic flames.

Last summer, I made this for a dinner party when friends dropped by unexpectedly. The sizzling sound from the wok drew everyone into the kitchen, and we ended up eating standing up around the counter, passing platters and dipping beef into lime sauce. Something about this dish makes people gather closer, forks clinking, sharing bites straight from the platter. It's become my go-to for those nights when I want food that feels like a celebration but doesn't require hours of preparation.

Ingredients

  • Beef sirloin or tenderloin: Choose well-marbled cuts and cut into uniform cubes so everything cooks at the same rate
  • Soy sauce, oyster sauce, and fish sauce: This umami trio creates that deep, savory foundation Vietnamese cuisine is famous for
  • Fresh garlic: Mince it right before marinating to release those aromatic oils that infuse the beef
  • Red and green bell peppers: They add sweetness and crunch that balances the rich, salty beef
  • Red onion wedges: Keep them substantial rather than thinly sliced so they maintain their texture in the high heat
  • Lime juice with salt and pepper: This simple dipping sauce is absolute magic somehow making everything taste brighter and more alive
  • Watercress and tomatoes: The fresh, peppery greens and juicy tomatoes provide the perfect bed for all that sizzling beef

Instructions

Marinate the beef:
Combine the beef cubes with soy sauce, oyster sauce, fish sauce, sugar, pepper, garlic, and oil in a large bowl. Let it sit for at least 15 minutes, but an hour gives you that deeply penetrated flavor that makes all the difference.
Whisk the dipping sauce:
Mix lime juice with salt and pepper in a small bowl until the salt dissolves completely. Set it aside and trust me, dont skip this step it's what ties the whole dish together.
Prep your platter:
Arrange watercress and tomato slices on a large serving platter. Having everything ready before you start cooking is crucial because this dish moves fast once the wok heats up.
Get the wok screaming hot:
Heat your oil over high heat until it shimmers and seems to dance across the surface of the pan. You want serious heat here to get that proper sear on the beef.
Sear the beef:
Add the beef in a single layer and resist the urge to stir for a full minute. Let it develop that gorgeous crust before you shake the pan or toss it around.
Add the vegetables:
Toss in the onion wedges and bell pepper chunks, stir-frying just until they're tender-crisp. Add the spring onions last and give them a quick toss so they stay vibrant and fresh.
Bring it all together:
Pile the sizzling beef and vegetables right onto that waiting bed of watercress and tomatoes. The heat will slightly wilt the greens and the beef juices will mingle with the tomatoes creating an incredible sauce right on the platter.
Vietnamese Shaking Beef features seared steak, crisp peppers, and onions on a bed of greens. Save to Pinterest
Vietnamese Shaking Beef features seared steak, crisp peppers, and onions on a bed of greens. | whiskandwok.com

My daughter now requests this for every special occasion, claiming the lime dipping sauce makes everything taste better. Watching her carefully dip each piece of beef, then close her eyes in satisfaction, has become one of my favorite kitchen moments. This dish has transformed from an experimental recipe into one of those meals that feels like home.

Choosing the Right Cut

I've learned that splurging on quality beef makes all the difference here. Look for well-marbled sirloin or spring for tenderloin if you're feeling fancy. The fat renders during cooking, keeping those cubes impossibly juicy while developing those gorgeous crispy edges.

Mastering the Wok Heat

The secret to restaurant-style shaking beef is confidence with high heat. Don't be afraid of the smoke or the sizzle. That sear creates flavor you can't achieve any other way. Have everything measured and ready before you turn on the stove.

Serving It Up Right

This dish demands to be served family-style with plenty of rice to soak up all those juices. I like to put the lime dipping sauce right in the middle of the table so everyone can help themselves. The ritual of dipping and eating together is half the joy.

  • Warm your serving platter slightly so the beef stays hot longer
  • Cook extra rice because the sauce is too good to waste
  • Have cold beer or crisp white wine ready to stand up to those bold flavors
Colorful platter of Vietnamese Shaking Beef with beefy aroma, steamed rice and tangy lime sauce. Save to Pinterest
Colorful platter of Vietnamese Shaking Beef with beefy aroma, steamed rice and tangy lime sauce. | whiskandwok.com

Gather your people around the table and let the sizzling begin. This is the kind of meal that turns dinner into a memory.

Recipe FAQs

The name comes from the cooking technique where the beef is rapidly shaken or stirred in a hot wok. This constant movement ensures even browning and prevents the meat from sticking, while also keeping the cubes tender and juicy inside.

Sirloin or tenderloin are ideal choices because they're naturally tender and handle high-heat cooking well. Ribeye is another excellent option for extra richness. The key is cutting the beef into uniform cubes so they cook evenly.

You can marinate the beef up to 1 hour before cooking for deeper flavor, but it's best cooked just before serving. The vegetables can be prepped in advance and kept refrigerated. Serve immediately for the best texture and temperature contrast.

If you need to avoid fish sauce, try additional soy sauce mixed with a small amount of Worcestershire sauce or a pinch of salt. The flavor profile will change slightly, but you'll still get a savory, umami-rich result.

The traditional version is not spicy, focusing instead on savory, tangy, and slightly sweet flavors. If you prefer heat, add sliced fresh chilies to the dipping sauce or stir-fry them with the beef and vegetables.

Bell peppers and red onions are classic choices, adding sweetness and crunch. You can also add snap peas, broccoli florets, or sliced carrots. The key is using vegetables that stay crisp-tender when quickly stir-fried over high heat.

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Juicy cubes of Vietnamese Shaking Beef sit on watercress and tomatoes with lime sauce nearby.
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Vietnamese Shaking Beef

Tender beef cubes seared with crisp vegetables and zesty lime dipping sauce

Prep 20m
Cook 10m
Total 30m
Servings 4
Difficulty Medium

Ingredients

For the Beef

  • 1.1 lb beef sirloin or tenderloin, cut into 3/4 inch cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil

For Stir-Frying

  • 2 tablespoons vegetable oil
  • 1 medium red onion, sliced into wedges
  • 1 small green bell pepper, cut into chunks
  • 1 small red bell pepper, cut into chunks
  • 2 spring onions, cut into 2 inch lengths

For the Lime Dipping Sauce

  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

To Serve

  • 3.5 oz watercress or baby greens
  • 2 medium tomatoes, sliced
  • Steamed jasmine rice (optional)

Instructions

1
Marinate the Beef: Combine beef cubes with soy sauce, oyster sauce, fish sauce, sugar, black pepper, minced garlic, and 1 tablespoon oil in a large bowl. Toss thoroughly to coat. Marinate for at least 15 minutes, up to 1 hour for deeper flavor penetration.
2
Prepare the Dipping Sauce: Mix lime juice, salt, and black pepper in a small bowl until salt dissolves. Set aside for serving.
3
Arrange the Serving Platter: Spread watercress and tomato slices attractively on a large serving platter. Set aside while cooking the beef.
4
Heat the Cooking Vessel: Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until the oil shimmers and begins to smoke slightly.
5
Sear the Beef: Add marinated beef in a single uncrowded layer. Let sear undisturbed for 1 minute to develop a deep brown crust.
6
Stir-Fry the Beef: Shake the pan rapidly or stir-fry continuously for 2-3 minutes until beef is well-browned on all sides but remains juicy and medium-rare.
7
Add Vegetables: Add onion wedges and bell pepper chunks. Stir-fry vigorously for 1-2 minutes until vegetables are tender-crisp. Add spring onions and toss for 30 seconds.
8
Plate and Serve: Transfer the hot beef and vegetable mixture immediately onto the prepared platter over watercress and tomatoes. Serve right away with lime dipping sauce and steamed rice if desired.
Additional Information

Equipment Needed

  • Large bowl
  • Wok or large nonstick skillet
  • Tongs or spatula
  • Knife and cutting board
  • Small bowl for sauce

Nutrition (Per Serving)

Calories 330
Protein 29g
Carbs 14g
Fat 18g

Allergy Information

  • Contains soy (soy sauce)
  • Contains fish (fish sauce)
  • Contains shellfish (oyster sauce)
  • May contain gluten in soy and oyster sauces
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Monica Zhou

Passionate home cook sharing easy, wholesome recipes and practical tips for everyday cooking.