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Beef is shaken, not stirred

Beef is shaken, not stirred

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Vietnamese shaking beef and noodles.

Vietnamese Shaking Beef and Noodles.

“Shaking” describes how this Vietnamese dish is cooked. Beef cubes, instead of being stir-fried, are browned in a wok. You shake the pan to turn them. The wok or skillet should be very hot before the beef is added so that a crisp brown crust forms.

The beef is served over a bed of warm Chinese noodles flavored with fresh mint and roasted peanuts. The spicy meat and noodles together with the crunchy peanuts make a delicious combination of textures and flavors. This one-dish meal takes only minutes to cook. While the meat is marinating, cook the noodles.

Helpful hints:

  • Angel hair pasta can be substituted for Chinese noodles.
  • Flank, skirt, sirloin or strip steak can be used instead of beef tenderloin.
  • 4 garlic cloves can be used instead of minced garlic.



Vietnamese Shaking Beef and Noodles

Makes 2 servings

For the marinade:

2 tablespoons reduced-sodium soy sauce

2 tablespoons water

2 tablespoons firmly packed brown sugar

2 teaspoons sesame oil (divided use)

2 teaspoons minced garlic (divided use)

¾ pound beef tenderloin

For noodles with snow peas:

¼ pound Chinese egg noodles

¼ pound snow peas (about 2 cups)

Salt and freshly ground black pepper

1 teaspoon sesame oil

2 tablespoons fresh mint

2 tablespoons dry roasted peanuts

Make the marinade: Mix soy sauce, water, brown sugar, 1 teaspoon sesame oil and 1 teaspoon minced garlic together in a small bowl. Remove visible fat from the meat and cut into ½-inch cubes. Place meat in marinade for 10 minutes. Make sure all the meat is coated with marinade. While meat marinates, make the noodles.

Make the noodles: Bring a pot with 3 to 4 quarts of water to a boil. Add noodles and snow peas. Boil 2 minutes or according to noodle package instructions. Drain and toss with sesame oil. Add salt and pepper to taste. Divide between 2 dinner plates.

To finish: Drain meat from marinade, reserving liquid. Heat remaining 1 teaspoon sesame oil in a wok or skillet until smoking, about 1 minute. Add remaining 1 teaspoon minced garlic. Add drained meat in one layer and let sit one minute. Be sure every piece of meat is touching the bottom of the pan. Do not stir-fry the meat. Either shake the meat loose or turn it with a spoon and cook another 1 minute. Remove meat to a plate and add marinade to pan. Heat marinade in pan for 1 minute.

To serve: Mix warmed marinade into noodles and snow peas. Spoon meat over top. Sprinkle with mint and peanuts.

Per serving: 683 calories (32% from fat), 24.6 g fat (7.1 g saturated, 9.9 g monounsaturated), 132 mg cholesterol, 51.0 g protein, 67.9 g carbohydrates,6.3 g fiber, 644 mg sodium

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