Vietnamese shaking beef with lime-pepper sauce

12 35 443
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 2
Vietnamese shaking beef with lime-pepper sauce
Health Highlights
This steak stir-fry takes its name from the traditional cooking method, in which the cook shakes the pan as the beef browns.


341 gm Beef, top sirloin, lean (Cut into 2 6-oz steaks)
1 medium Red onion
1/4 tbsp minced Ginger root
3 stalk(s) Green onion
1 clove(s) Garlic
86 gm Watercress
1/2 tbsp Coconut vinegar
1 tbsp Coconut aminos, Coconut Secret
1 tbsp Fish sauce
2 tbsp White wine (can swap with traditional Marin, sweetened, low-alcohol sake)
1 fruit Lime
1 tsp Celtic sea salt (to taste)


1.  Prep the stir-fry ingredients

  • Peel and thinly slice the red onion.
  • Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.

2.  Sear the steaks

  • Pat the steaks dry with a paper towel. Cut the steaks into 1-inch pieces; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak; cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not wipe out the pan.
While the steaks cook, prepare the watercress and make the lime-pepper dipping sauce.

3.  Prep the watercress and lime-pepper dipping sauce

  • Trim the root ends and any coarse stems from the watercress.
  • Juice the lime.

In a small bowl, stir together 2 tablespoons lime juice and half the salt and pepper blend; add more of the blend to taste.

4.  Finish the stir-fry

In the same pan used for the steak, if dry, add 1 tablespoon oil; warm over medium-high heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the scallions and garlic; cook until the scallions soften, 1 to 2 minutes.
Add the steak and any accumulated juices. Stir in the stir-fry seasoning base and the mirin or 2 tablespoons white wine or water; cook, stirring to coat, for 1 minute. Remove from the heat; stir in 1 tablespoon butter, if using.

5.  Serve

Transfer the watercress to individual plates and top with the stir-fry. Serve with the sweet potatoes and lime-pepper dipping sauce. 

NOTE:  Roasted sweet potatoes go well with this dish.

Nutrition Facts

Per Portion

Calories 443
Calories from fat 163
Calories from saturated fat 63
Total Fat 18.1 g
Saturated Fat 7.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 7.4 g
Cholesterol 151 mg
Sodium 1934 mg
Potassium 985 mg
Total Carbohydrate 17.0 g
Dietary Fiber 2.9 g
Sugars 8.2 g
Protein 52 g

Dietary servings

Per Portion

Fruit 0.5
Meat 1.9
Vegetables 2.2

Energy sources


Meal Type(s)