Photo: Lily Banse
Vietnamese Shaking Beef
16 ingredients
25 min + 15 min
3
openrecipes
A flavorful Vietnamese beef salad loaded with sweet, bitter and spice flavors. Perfect for sharing and pretty as well.
Estimated Nutrition (whole recipe, rough)
879
Calories
45g
Protein
32g
Fat
97g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad | not in our table | 0 |
| Sauce | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds FOR THE BEEF AND SALAD:
- 4 cloves Top Sirloin Steak, Fat Trimmed, Cut Into 1 1/2 Inch Cubes
- 3 Tablespoons Garlic, Minced
- 2 Tablespoons Oyster Sauce
- 2 Tablespoons Soy Sauce
- 1 teaspoon Fish Sauce
- 1 teaspoon Sugar
- 3 Tablespoons Cracked Black Pepper
- 4 cups Canola Oil
- 3 whole Watercress
- 3 Tablespoons Cherry Tomatoes, Sliced In Half
- 4 Tablespoons Roasted Peanuts
- 1 whole FOR THE DRESSING:
- ¼ teaspoons Mirin, Or Sweet Rice Wine Vinegar
- 1 pinch Shallot, Thinly Sliced
- 1 teaspoon Cracked Black Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes