Vietnamese “shaking” beef salad serves on top of mixed greens along a quick onion slaw. The name “shaking” refers to the part of the cooking process where the steak become shaken when stir-fried. This Vietnamese salad is popular at special events or as an appetizer to a fancy dinner. Every bite of this delicious meal will be savored!
I’m pretty picky when it comes to salad. I like my salad to be simple but still packs huge flavors. And this salad goes beyond my expectations: it’s quick, satisfying and refreshing. I love the tangy, simple onion slaw that goes with this salad. It may seem simple, but it’s an utterly delicious one!
This salad is a great compromise for our family as my hubby loves steak, while it also satisfies this vegetable-loving girl.
The onion slaw is quick and simple but can transform this salad into a flavors bomb. You can serve this salad by itself or over rice.
Add this to your meal plan as the easiest dinner salad and watch it satisfies even the biggest picky eaters.
Shaky Beef Salad
Vietnamese beef salad serve on a bed of watercress and an onion slaw. This salad is the refreshing dinner you need at the end of the day.
Ingredients
Beef Marinate
- 0.7 lb filet mignon (cubed) - about 2 small pieces
- 3 cloves garlic (minced)
- 1 small shallot (sliced)
- 2 teaspoons sugar
- 1 teaspoon chicken stock (optional, for more flavor)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon each garlic powder and soysauce
- 2 tablespoons vegetable oil (for frying steak)
Onion slaw
- 1 medium onion (thinly sliced)
- 2 tablespoon sugar
- 1/4 cup water
- 1/4 cup vinegar
- 1 cup ice cubes
For the plate:
- 1 bunch watercress
- 1 teaspoon black pepper
Instructions
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Beef marinate: place all marinated ingredients in a bowl. Toss to coat. Let the steak sit for at least 15 minutes.
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In another bowl, place onion in cold water with 1 cup of ice cubes. This will give the onion slaw that crispiness. Drain well and set aside.
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In a small bowl, stir together water, vinegar and sugar. Add in onion slices. Set aside.
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Heat a large skillet over high heat, add in 2 tablespoon of vegetable oil, then toss in the steak. Cook for a minute, then shake the pan and cook until the edges are brown, about 1 minute. Remove from heat and sprinkle some black pepper on top.
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Spread the watercress and onion slaw on a large plate. Place seared beef on top. Serve!
Recipe Notes
I love to use this chicken stock for more flavors.
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