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Vietnamese Shaking Beef

Vietnamese Shaking Beef

with Quick Pickled Onions

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The dish gets its name from the way the wok is shaken during cooking to move the beef cubes around like dice, so don’t be afraid to really give it a cheffy flourish!

Tags:Egg FreeHigh ProteinLactose freeNut Free
Allergens:SoyGlutenFish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 steak

premium beef rump

½

red onion

½ bunch

coriander

1 packet

jasmine rice

1

cucumber

1

tomato

Not included in your delivery

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

fish sauce

(ContainsFish)

1 tsp

sugar

1 tbs

rice wine vinegar

1 tsp

salt

2 tbs

olive oil

1.5 cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2720 kJ
Fat21.9 g
of which saturates5.2 g
Carbohydrate70 g
of which sugars10 g
Dietary Fibre0 g
Protein40.8 g
Cholesterol0 mg
Sodium809 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Kettle
Knife
Sieve
Bowl
Small Bowl
Pan
Wok
Plate
Instructionsarrow up iconarrow up icon
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1

Put a kettle of water on to boil (check ingredients list for amount). Finely slice the red onion. Peel and crush the garlic. Finely chop the coriander. Rinse the Jasmine rice well.

2

In a medium bowl, combine the salt-reduced soy sauce, fish sauce,half the sugar and half the garlic. Chop the rump steak into 2 cm cubes, add to the bowl, toss to coat in marinade and season with salt and pepper. Set aside to marinate.

3

In a small bowl combine half the red onion, rice wine vinegar, remaining sugar and the salt.Toss to coat the onion and leave to pickle while you prepare the rest of the meal(approx. 20 minutes). Drain but reserve the liquid.

4

Heat half the olive oil in a medium saucepan over a medium-high heat. Add the remaining red onion, the remaining garlic and half the coriander. Cook for 5 minutes, or until softened. Add the Jasmine rice and stir to coat. Add the boiling water and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes, stirring occasionally, until the liquid has been absorbed and the rice is soft. Finely slice the tomato and cucumber.

5

When the rice has 5 minutes of cook time remaining, heat the remaining olive oil in a wok or medium frying pan over a high heat. Add the beef and stir fry, shaking the wok for 2 minutes for medium rare, or until cooked to your liking.

6

To serve, divide the coriander rice, shaking beef and cucumber and tomatoslices between plates. Top with the pickled onions and pour the pickling liquid over the vegetables. Sprinkle over the remaining coriander