Vietnamese Shaking Beef Salad

Last night we needed something quick before hitting the gym.  I wanted something that wouldn’t puff us up with carbs making us feel too full and uncomfortable.  Well, I ran across this recipe the other day on…you guessed it…Skinnytaste!  Seriously guys, if you haven’t made any of her recipes yet, you’re missing out.  Literally every single thing I have made from her site has been amazing!  This recipe was no different.  My brother-in-law joined us for dinner.  Guys, my husband’s family comes from hearty stock.  They are big muscular boys who grew up working on a farm.  Even still, this salad was highly approved by both as being both delicious AND filling!  Score!

The recipe has you make a “dipping sauce” but, I have no idea why.  It is a salad, and it is already dressed with a vinaigrette.  So I’m not sure what we were supposed to be dipping.  It is just lime juice, salt and pepper, so by all means feel free to skip it.  I made it, but no one used it.  Other than that, the only tweak I made was adding 1 diced avocado over the salad.


Vietnamese Shaking Beef Salad



  • 1 1/2 lbs beef top sirloin, fat trimmed and cut into 1″ cubes
  • 5 cloves crushed garlic
  • 1 tbsp agave or sugar
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tsp thick soy sauce (or use low sodium soy sauce)


  • 1/2 cup rice vinegar
  • 1 1/2 tbs sugar (or agave)
  • 1 1/2 tsp kosher salt

Dipping Sauce

  • juice of 1 lime
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked pepper


  • 1 small red onion, thinly sliced
  • 4 cups watercress leaves or mixed baby greens
  • 2 tomatoes, thinly sliced
  • 1 tbsp canola oil, divided


Marinate steak at least 1 hour before cooking, or overnight for best results. Combinegarlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.

For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of greens and tomatoes in a serving platter and set aside.

Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.

Heat a large wok or pan over high heat. When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides.  Repeat this with the second batch of meat using the remainder of the oil.

Transfer beef to bed of watercress and tomatoes. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions. Serve with lime dipping sauce.


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