Vietnamese-Inspired "Shaking Beef" Salad

Name: Vietnamese-Inspired "Shaking Beef" Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnamese, Asian
Ingredients: ½ cup avocado oil; 2 tablespoons red wine vinegar; 1 teaspoon fish sauce; ½ cup halved and thinly sliced shallot (about 1 large shallot); 8 cups watercress or baby arugula (8 ounces); 2 cups halved grape tomatoes; 2 garlic cloves, minced; 1-inch piece fresh ginger, peeled and grated; 2 tablespoons coconut aminos or soy sauce; 1 teaspoon fish sauce; 1 tablespoon rice vinegar; 1 teaspoon Chinese five-spice powder; 1/4 teaspoon cayenne pepper; 1½ pounds filet mignon, rib eye, or beef sirloin, cut into 1-inch cubes; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon tapioca flour; 2 tablespoons avocado oil; 2 cups snow peas

6 steps

Prep:15minCook:10min

Shaking Beef, known as bo luc lac or "dice" in Vietnamese, is a savory/sweet stir-fry that gets its English name from the constant shaking of the pan while browning the meat. I always enjoy eating this dish when dining out because the saucy steak bites are served over watercress for a peppery bite and finished with a tangy dressing for a dish packed with layers of flavor. With this dish in mind, I created my own rendition that I love making for small dinner parties and elevated date nights in. While full of impressive flavor, the entire dish comes together in under 30 minutes, giving your shallots just enough time to pickle to brighten up the whole dish. Enjoy as is, or spoon over rice.

Updated at: Thu, 17 Aug 2023 00:03:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories700.2 kcal (35%)

Total Fat60.2 g (86%)

Carbs13.7 g (5%)

Sugars6.5 g (7%)

Protein29.2 g (58%)

Sodium1551.7 mg (78%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

MAKE THE PICKLED SHALLOT VINAIGRETTE: In a small bowl, whisk together the avocado oil, vinegar, and fish sauce until well combined. Add the shallot and set aside.

Bowl

avocado oil½ cup

fish sauce1 teaspoon

shallot½ cup

red wine vinegar2 tablespoons

Step 2

ASSEMBLE THE SALAD: Spread the watercress on a large platter and top with the tomatoes. Set aside.

Platter

watercress8 cups

grape tomatoes2 cups

Step 3

COOK THE SHAKING BEEF: In a small bowl, combine the garlic, ginger, coconut aminos, fish sauce, vinegar, five-spice powder, and cayenne. Stir to combine and set aside.

Bowl

fish sauce1 teaspoon

cayenne pepper¼ teaspoon

fresh ginger1 inch

Chinese five-spice powder1 teaspoon

rice vinegar1 tablespoon

coconut aminos2 tablespoons

garlic cloves2

Step 4

SPRINKLE the steak pieces with the salt, black pepper, and tapioca flour. Toss until the steak is evenly coated.

kosher salt1 teaspoon

tapioca flour1 tablespoon

black pepper½ teaspoon

filet mignon1.5 pounds

Step 5

IN a large nonstick skillet or wok, heat the avocado oil over medium-high heat. Add the steak in an even layer and cook until golden brown and crisp on all sides, about 2 minutes per side, 4 minutes total. Add the snow peas and coconut aminos mixture. Stir to combine, then cook stirring often, until the steak is cooked to your preference and the sauce has thickened, about 3 minutes for medium doneness.

avocado oil2 tablespoons

snow peas2 cups

Step 6

TO SERVE: Drizzle half of the vinaigrette over the watercress and tomatoes. Gently toss to combine, adding more dressing to your liking. Using a slotted spoon, top the watercress with the steak and snow pea mixture. Serve immediately.