Vietnamese Shaking Beef

D'Artagnan | Yield: serves 4-6
This rich, savory Vietnamese stir-fry cooks so fast, it’s perfect for weeknights.
Bo Luc Lac Shaking Beef Recipe | D’Artagnan

Ingredients

  • 1 package Angus Beef Sirloin Steak Tips, trimmed if needed
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon light molasses or honey
  • 2 cloves garlic, finely chopped
  • Neutral oil, we used avocado oil
  • ⅓ cup water
  • Juice of 3 large limes, about ¼ cup, divided use
  • 1 teaspoon cornstarch or arrowroot
  • 2 tablespoons unsalted butter
  • 1 red onion, thinly sliced
  • 1 bunch red chard, trimmed and coarsely chopped
  • 1 bunch upland cress, washed well and trimmed

Preparation

  1. Using a sharp knife, cut the steak tips into 1 to 1½-inch pieces. In a medium mixing bowl, whisk together fish sauce, soy sauce, oyster sauce, molasses, and garlic. Add steak tips and toss to coat. Marinate mixture for 30-60 minutes.
  2. Drain marinade from the beef into a medium bowl and set aside, be sure to drain well. Add about 2 tablespoons of oil to the beef, toss to coat, and set aside. Whisk water, ½ of the lime juice, and cornstarch into the marinade, set aside.
  3. In a large, heavy skillet heat a scant tablespoon of oil. Working in batches as not to crowd the pan, sear the beef until nicely browned on the first side, about 1-2 minutes. Continue to cook, turning frequently and moving the skillet, until steak tips are browned all over but still pink in the middle, about 2-3 minutes more. Transfer beef to a rimmed plate or bowl and continue to cook until all beef is done.
  4. Melt butter in the same skillet over medium-high heat. Add red onion and sauté until softened, about 1 minute. Add red chard and continue to sauté until wilted, about 2 minutes more. Remove onion and chard mixture to a serving platter and top with cress. Season with black pepper and remaining lime juice.
  5. Add reserved marinade to the pan and bring to a boil over medium-high heat. Cook, stirring occasionally, until sauce is thickened and glossy, about 2 minutes. Add back beef and any accumulated juices and toss to coat. Scatter beef and sauce over greens and serve immediately.