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Vietnamese Shaking Beef Salad with seared beef cubes, red onions, and fresh herbs on a white plate.
Layla

Vietnamese Shaking Beef Salad

Seared beef cubes tossed in a caramelized soy glaze and served over crisp greens with tangy lime dressing - a perfect balance of hot, cold, sweet, and sour.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Vietnamese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1.5 lb beef sirloin or filet mignon cut into 1-inch cubes
  • 4 cloves garlic minced, divided
  • 2 tbsp soy sauce
  • 1.5 tbsp fish sauce
  • 1.5 tbsp sugar divided
  • 2 tbsp neutral oil such as vegetable or grapeseed
  • 1 tbsp unsalted butter
For the Salad
  • 8 oz mixed salad greens or watercress washed and dried
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion thinly sliced
  • 1 medium cucumber thinly sliced
  • 2 tbsp fresh lime juice about 1 lime
For Serving
  • 2 cup cooked jasmine rice warm, optional

Equipment

  • Large heavy skillet or wok
  • Mixing Bowls
  • Sharp knife

Method
 

Prep the Beef
  1. In a bowl, toss beef cubes with half the minced garlic, soy sauce, fish sauce, and 1 tablespoon sugar. Let marinate at room temperature for 15 minutes while you prep the salad.
Assemble the Salad
  1. In a large serving bowl, combine greens, tomatoes, red onion, and cucumber. Drizzle with lime juice and remaining 1/2 tablespoon sugar. Toss lightly and set aside - do not overdress.
Sear the Beef
  1. Heat a large heavy skillet over high heat until smoking. Add 1 tablespoon oil. Working in batches to avoid crowding, sear beef cubes for 1-2 minutes per side until deeply browned but still pink inside. Transfer to a plate. Repeat with remaining beef.
  2. Reduce heat to medium. Add remaining 1 tablespoon oil, butter, and remaining garlic to the pan. Cook 30 seconds until fragrant. Return all beef to pan, add remaining 1 tablespoon sugar, and shake pan vigorously for 1 minute until beef is coated in a dark, glossy glaze.
Assemble and Serve
  1. Taste beef and adjust seasoning if needed. Immediately spoon hot beef and any pan juices over the prepared salad. Serve right away with warm jasmine rice on the side if desired.

Notes

For the most tender results, use filet mignon or well-trimmed sirloin and slice against the grain before cubing. The shaking technique creates a caramelized crust quickly without overcooking - work fast and do not walk away from the pan. If watercress is available, use it for the most authentic Vietnamese flavor; its peppery bite balances the sweet-salty beef perfectly.