This Veitnamese Shaking Beef dish brings together tender cuts of ribeye or filet mignon with a savory marinade, infused with the rich flavors of oyster sauce, soy sauce, and garlic. The addition of bell peppers and onions adds a fresh, slightly sweet contrast to the rich meat, creating a dish that’s both flavorful and satisfying. Perfect for a special dinner or a weekend treat, this recipe is sure to impress.
Ingredients:
- 2 lb ribeye or filet mignon (Pro tip: Make friends with your local butcher for the best cuts!)
- 2.5 tbsp oyster sauce
- 2.5 tbsp soy sauce
- 6 cloves garlic, minced
- 1.5 tsp sugar
- Cornstarch or tapioca starch (to achieve that perfect crust)
- Chopped bell peppers and onions
Steps:
1. Marinate the Meat
The first step in preparing this dish is to marinate the meat, allowing the flavors to fully penetrate the steak.
- In a large mixing bowl, combine the oyster sauce, soy sauce, minced garlic, and sugar.
- Add the ribeye or filet mignon to the bowl, ensuring that each piece of meat is thoroughly coated with the marinade.
- Cover the bowl with plastic wrap and let the meat marinate for at least 30 minutes. For a deeper flavor, you can marinate the meat overnight in the refrigerator.
2. Sear the Meat
After marinating, it’s time to sear the steak to perfection.
- Preheat a large pan over high heat until it’s ripping hot. You want the pan to be extremely hot to achieve a good sear.
- Remove the steak from the marinade and lightly coat each piece with cornstarch or tapioca starch. This will help create a crispy crust on the outside while keeping the inside tender and juicy.
- Place the steak in the hot pan and sear it for a few minutes on each side. For a medium-rare finish, aim for about 3-4 minutes per side. Remember, don’t overcook the steak! You want it to be beautifully browned on the outside and perfectly pink in the center.
- Once seared, remove the steak from the pan and set it aside to rest.
3. Cook the Vegetables
While the steak rests, it’s time to cook the bell peppers and onions.
- In the same pan, add the chopped bell peppers and onions. If needed, add a small amount of oil to prevent sticking.
- Cook the vegetables over medium-high heat, stirring occasionally, until they start to soften and develop a slight char. The char adds a wonderful smoky flavor that complements the rich steak.
4. Combine and Serve
Finally, bring everything together for a delicious and cohesive dish.
- Once the vegetables are cooked, add the seared steak back into the pan.
- Toss everything together, allowing the meat to finish cooking and the flavors to meld. This should only take a couple of minutes, as the steak is already mostly cooked.
- Serve the steak and vegetables over a bed of steamed rice, allowing the juices to soak into the rice for added flavor.
Tips for the Perfect Steak:
- High Heat for a Good Sear: Ensure your pan is extremely hot before adding the meat. This helps to sear the outside quickly, locking in the juices and keeping the inside tender.
- Don’t Overcrowd the Pan: If you’re cooking multiple pieces of steak, do it in batches to avoid overcrowding the pan. Overcrowding lowers the temperature and can lead to steaming instead of searing.
- Let the Steak Rest: After searing, let the steak rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy steak.
FAQ
Can I use a different cut of meat? Yes, while ribeye and filet mignon are recommended for their tenderness and flavor, you can use other cuts like sirloin or flank steak. Just be mindful of the cooking time, as leaner cuts may require less time to avoid toughness.
Is there a substitute for oyster sauce? If you don’t have oyster sauce, you can substitute it with hoisin sauce or a combination of soy sauce and a bit of sugar. For a vegan option, mushroom sauce works well as a substitute.
How can I make this dish spicier? To add some heat, you can include chili flakes or a dash of sriracha in the marinade. Alternatively, serve the dish with a side of chili sauce.
Can I prepare the marinade in advance? Absolutely! You can prepare the marinade up to a day in advance and store it in the refrigerator. Just add the meat when you’re ready to marinate.
What if I don’t have cornstarch or tapioca starch? Flour can be used as a substitute, though it may not create as crispy a crust. Another option is to skip the starch entirely and sear the steak directly after marinating.
Notes:
- Marinating Time: While 30 minutes is sufficient for flavor, marinating the meat overnight will result in a more robust taste. Just be sure to refrigerate the meat while marinating.
- Resting the Meat: After searing, it’s important to let the steak rest for a few minutes. This allows the juices to redistribute, ensuring the meat stays juicy and flavorful.
- Cooking Vegetables: Don’t rush the process of charring the vegetables. The slight char adds a depth of flavor that complements the richness of the steak.
- Serving Suggestions: This dish pairs wonderfully with steamed jasmine rice, but you could also serve it with rice noodles or even a simple salad for a lighter option.
Conclusion
This Veitnamese Shaking Beef Recipe with bell peppers and onions is a flavorful and satisfying dish that’s sure to impress. With a perfect balance of savory, sweet, and smoky flavors, it’s a meal that’s as enjoyable to cook as it is to eat. Whether you’re preparing it for a special dinner or a weekend treat, this recipe is a must-try for steak lovers and food enthusiasts alike. Enjoy!