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Shaking Beef (Vietnam)

Name: Shaking Beef (Vietnam)
Total time: 20 min
Yield: serves 4
Ingredients: 400 g Sliced beef; 3 cloves Garlic; 2 tbsp Soy sauce; 1 tbsp Oyster sauce; 1 tsp Sugar; 1 Red onion; 1 Lime; 1 Romaine lettuce; 2 tbsp Neutral oil

Preparation time: 20 min
Servings: serves 4

Ingredients

serves 4

Sliced beef — to buy400 g
Garlic — to buy3 cloves
Soy sauce — to buy2 tbsp
Oyster sauce — to buy1 tbsp
Sugar — to buy1 tsp
Red onion — to buy1
Lime — to buy1
Romaine lettuce — to buy1
Neutral oil — to buy2 tbsp

Preparation

Cut the beef into even 2 cm cubes — a consistent size ensures even cooking.
Marinate for 15 minutes with the crushed garlic, soy sauce, oyster sauce and sugar — don't add extra salt, these sauces are already salty enough.
Heat the oil over very high heat in a pan or wok until it just starts to smoke — that's the key to searing the beef instead of stewing it in its own juices.
Sear the beef cubes in small batches — don't crowd the pan, or the meat will release its juices instead of browning — tossing vigorously for just 1-2 minutes, hence the name 'shaking beef', so they stay pink in the middle.
Add the red onion, cut into wedges, near the end of cooking, just long enough for it to stay crunchy and slightly translucent.
Plate over a bed of romaine lettuce, drizzle with lime juice and serve immediately, still sizzling, before the juices have a chance to run.