Sophie Grigson's Vietnamese Shaking Beef

Sophie Grigson's Vietnamese Shaking Beef

Cooking: 10 mins  Serves: 3-4


500g sirloin steak, trimmed and cut into 2cm cubes

2-3 tablespoons sunflower or rapeseed or vegetable oil


2 tablespoons oyster sauce

1 tablespoon soy sauce

2 teaspoons fish sauce

3 cloves garlic, crushed

½ tablespoon caster sugar


Juice 2 limes

2 Fresno/Kenyan or Jalapeno chillis, deseeded and finely chopped

1 tablespoon caster sugar

1 tablespoon fish sauce

To serve:

75g of watercress

½ cucumber, cut into batons

100g cherry tomatoes, halved


Toss the beef with the marinade ingredients. Mix the dressing ingredients in a separate bowl. Mix together the watercress, cucumber and tomatoes and arrange either on a large serving dish or on individual plates.

Heat half the oil over a high heat in a wok or large frying pan. Add half the beef, spread out to give a single layer, then let it cook for 1 minute without moving. Now shake the wok from side to side to turn the cubes, then let the beef cook for another minute. Repeat once more, until the beef is toasty brown on the outside. Scoop the beef out and straight into the dressing. Repeat with the remaining meat. Toss all the meat together, then pile it onto the salad, with all its juices.

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