Vietnamese
Peppery Vietnamese Shaking Beef with Watercress
A speedy Vietnamese shaking beef with a glossy oyster-fish sauce glaze and peppery greens. Searing the cubes hard, then tossing them briefly with onions, keeps the beef juicy and restaurant-style.
Gluten-FreeDairy-FreeHigh ProteinLow CarbQuick Weeknight
At a Glance
- Time
- 30 mins
- Serves
- 2
- Cost
- High
- Cuisine
- Vietnamese
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Toss the beef with the garlic, cornstarch, fish sauce, oyster sauce, tamari, sugar, and black pepper. Let it sit for 15 to 20 minutes while you prepare the greens and rice.
- Heat a skillet or wok over high heat until very hot. Add 1 tablespoon oil, then spread the beef in a single layer and sear for about 1 minute without moving it so a dark crust forms.
- Shake or toss the beef for another minute, then transfer it to a plate. Add the remaining oil and cook the red onion just until it softens and picks up browned edges.
- Return the beef to the pan, toss with the onions until the sauce turns glossy and clings to the cubes, then slide everything over the watercress and tomato.
- Serve immediately with lime wedges and hot jasmine rice.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Already built on tamari and neutral oil, so it's naturally gluten-free and dairy-free as written.