A beautiful piece of eye fillet is a delicious dinner on its own, but to feed a whole family it gets expensive! I’m going to show you how to make one piece of steak stretch for a two-person dinner in an unexpected and SUPER-delicious stir-fry you’ll be making on repeat. This isn’t any old beef stir-fry, my friend. This is my Vietnamese Shaking Beef Rice Bowl.
WATCH THIS RECIPE
Vietnamese Shaking Beef Rice Bowl
PREP TIME
10 minutes
COOK TIME
5 minutes
SERVES
2
Ingredients
300g (10.5 oz) steak*, thinly sliced on the diagonal against the grain
2 garlic cloves, finely chopped
2 tsp fish sauce
sea salt
freshly ground black pepper
1 tbsp vegetable oil
1 red onion, sliced
1 tsp cornflour (cornstarch), mixed with 1 tbsp water
2 spring onions (scallions), finely sliced
steamed rice, to serve
finely sliced iceberg lettuce, to serve
1 cucumber, deseeded, julienned, to serve
1 tomato, cut into wedges, to serve
fresh coriander (cilantro) or mint leaves, to serve (optional)
1 lime wedge
Stir-fry sauce:
3 tbsp oyster sauce
2 tbsp white vinegar
1 tbsp fish sauce
1 tsp dark soy sauce
1 tsp sugar
Steps
-
In a bowl, combine the beef with the garlic, fish sauce and a small pinch of salt and pepper. Give it a good mix then set it aside to marinate for a couple of minutes.
-
For the stir-fry sauce, mix ingredients together in a small bowl until combined.
-
Place your wok over high heat. When it starts to smoke, add the oil. Add the beef and spread the pieces out in the wok. Allow to sear for 2–3 minutes before flipping and stir-frying. Allow the beef to settle again so it can sear for another couple of minutes. Then toss and stir-fry until it’s almost cooked.
-
Add the red onion and stir-fry for another minute until just softened. Drizzle the stir-fry sauce around the sides of the wok before tossing it through the beef. Now add the cornflour mixture and simmer for barely a minute or until the sauce is thick and glossy. Toss through the spring onion.
-
Divide your rice among serving bowls. Top with little clusters of lettuce, cucumber, tomato, spoonfuls of beef and fresh herbs. Sprinkle with freshly ground black pepper. Serve with a wedge of lime.
-
Notes:
– This kind of recipe really lends itself to helping you use up any off cuts of steak or beef you might have bought or have leftover. Most cuts will work here: hanger steak, sirloin, rump, rib eye, eye fillet etc.
Marion has great recipes you can trust
I keep finding Marion’s video cooking posts on Facebook and have been trying them. She gives great details and the recipes are excellent. Koodos to you Marion