Fiery Shaking Beef on Watercress and Tomato
Cubes of tender beef tenderloin are seared in a blazing-hot wok with garlic and butter until charred on the outside and rosy within, then shaken loose onto a bed of peppery watercress, ripe tomatoes, and thinly sliced red onion. A tangy lime-salt-pepper dipping sauce ties together this French-Vietnamese classic that is as impressive as it is fast.
Ingredients
- 1.5 lbs beef tenderloin or sirloin, cut into 1-inch cubes
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
+ 11 more ingredients
Instructions
Toss the beef cubes with soy sauce, oyster sauce, fish sauce, sugar, and half the garlic. Let marinate for 10 minutes at room temperature.
Prepare the dipping sauce by mixing the lime juice, sea salt, and cracked black pepper in a small dish. Set aside.
Arrange the watercress, tomato wedges, and red onion rings on a large serving platter.
Heat the vegetable oil in a wok or large cast-iron skillet over the highest heat until it just begins to smoke. Add the beef cubes in a single layer, leaving space between each piece.
Sear without moving for 1 minute until a deep brown crust forms on the bottom. Flip each cube and sear the second side for 1 minute.
Add the butter and remaining garlic to the wok. Shake the pan vigorously (this is the "shaking" in shaking beef) while the butter foams and the garlic sizzles, coating every cube in garlicky butter, about 30 seconds.
Immediately tumble the beef over the watercress salad. The heat from the beef will slightly wilt the greens. Serve at once with the lime-salt-pepper dipping sauce and steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI