Shaking Beef Recipe

Slice the beef

Place steak in the freezer for 20–30 minutes to firm slightly (this makes slicing easier). Using a sharp knife, cut across the grain into 1/2-inch thick slices, then into bite-sized cubes about 3/4-inch. Pat pieces dry with paper towels.

Prepare the marinade

In a mixing bowl combine 3 tbs soy sauce, 1.5 tbs oyster sauce, 1 tsp fish sauce, 1 tsp sugar, 1 tsp ground black pepper and 1 tbs vegetable oil. Whisk until sugar dissolves.

Marinate

Add the beef cubes to the marinade and toss to coat evenly. Cover and refrigerate for 20–30 minutes (can marinate up to 2 hours). Remove from fridge 10 minutes before cooking to come closer to room temperature.

Prepare aromatics and vegetables

Peel and halve the onion, then slice into 1/2-inch wedges or thick slices. Peel and finely mince the garlic. Trim scallions and cut into 1.5-inch pieces on the diagonal. If using watercress or greens, rinse and spin dry.

Heat pan

Place a large heavy skillet or cast-iron pan over high heat and let it get very hot (2–3 minutes). Add 1 tbs vegetable oil and 1 tbs butter and swirl to coat; oil should shimmer.

Sear the beef (in batches)

Add half the marinated beef in a single layer, leaving space between pieces so they brown rather than steam. Sear without moving for 30–45 seconds until a deep brown crust forms, then flip and sear the other side about 30 seconds to 1 minute for medium-rare to medium. Transfer seared beef to a plate and repeat with remaining beef, adding remaining 1 tbs oil and 1 tbs butter if needed.

Return beef and add aromatics

Reduce heat to medium-high. Return all beef to the pan along with any accumulated juices. Immediately add the minced garlic and sliced onion wedges. Toss quickly to combine and cook for 1–2 minutes until garlic is fragrant and onions are slightly softened but still crunchy.

Finish with scallions and seasoning

Add scallion pieces and 1 tsp rice vinegar (or lime juice) to the pan. Toss to combine and cook for another 30–45 seconds. Add 1/2 tsp freshly ground black pepper. Add remaining tablespoon of butter and stir until butter melts and coats the beef, creating a glossy sauce. Taste and adjust seasoning with an extra splash of soy or fish sauce if needed.

Serve

Transfer beef and vegetables to a warmed platter. Serve immediately over a bed of watercress or salad greens if desired, with steamed jasmine rice on the side. Offer extra black pepper at the table.