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It’s shaken baby!
Oh my gosh, did I really just say that?
Wow, the older I get the more embarrassing I become. What’s up with that? I try to be all cool, but all I’ve got is cheesy? Ugh. Really, I am just not cool.
And apparently I am super bad at grocery shopping too because I swear I go to the store every single day. Many times I can get one of my many family members to go for me. I gotta say, that is one of the perks of still living at home and two, having a house full a people.
But aside from becoming cheesy and going to the store daily, you know what is really the worst?
Walking in the door, opening the fridge and realizing you bought a gazillian and one things, but somehow managed to forget the two items needed most. The two items you actually went to the store for! Seriously, why does this happen?
And you know the worst part? I wrote them in BIG letters on my list… and I still never got them!
Here is my problem, I write these lists and somehow they do actually make it into the store with me (that is a miracle right there), but then I set the list in my cart. And then the cart starts piling up, and then it get’s lost under the giant bag of avocados, boxes of strawberries, gallons of milk and cans of coconut milk and so on and so on. Then by the time I get to the check out the cart is overflowing and I think, oh yeah, I got everything.
The cart’s packed to the brim, how could I not have gotten everything.
Yeah, right.
A lot of times I will find the list as I unload and then run through the store grabbing the last few items, all while I am probably annoying the heck out of the cashier… not to mention the people behind me. Normally I am buying enough stuff that I have time to run back, so it’s ok. But this last time, I never even looked at the list. Mistake. Lesson learned – LOOK OVER THE LIST.
Soo, this meal?
It’s making all my meat loving brothers crazy jealous right now.
Well minus all the veggies of course, but the beef and rice? Oh yeah, they are dying right now. The verdict? It’s Creighton AND Tieghan approved.
Vietnamese Shaken Beef Bowl.
Servings: 4 Bowls
Calories Per Serving: 860 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Shaken Beef
- 1 pound beef chuck cubed
- 3 cloves garlic minced or grated
- 3 tablespoons brown sugar divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/3 cup olive oil divided
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 3 tablespoons rice vinegar
- 1 lime juiced
- 6 green onions chopped
- 1 tablespoon unsalted butter
- 2 red bell peppers sliced
Bowls
- 2 large carrots cut into matchsticks
- 1 cucumber cut into matchsticks
- 1/2 a small head green cabbage roughly chopped
- 1 cup fresh cilantro roughly chopped
- 1/2 cup fresh mint roughly chopped
- 1/3 cup roasted peanuts chopped
- 4 cups steamed white rice
Hoisin Sauce
- 1/4 cup hoisin
- 2 tablespoon peanut butter or can sub almond butter
- 2 tablespoons sweet thai chili sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- water to thin
Instructions
- Add the cubed meat to a bowl and toss with the garlic, 1 tablespoon brown sugar, 1 tablespoon olive oil, salt and pepper. Toss well and let the meat sit at room temperature for 1 hour.
- In a small bowl whisk together the remaining 2 tablespoons brown sugar, soy sauce, fish sauce and rice vinegar.
- During this time I like to make the rice, prep the veggies and make the hoisin sauce so it is all ready to go when the beef is done.
- Once the meat has sat for 1 hour, heat a large heavy bottomed skillet over high heat until very hot. Add the remaining olive oil (a little less than 1/3 cup) and heat until just barely smoking. Carefully add the meat and cook undisturbed, over high heat for 1 minute or until browned. Turn the meat and cook for 1 minute longer or until browned. Tilt the skillet and drain off all but 1 tablespoon of oil into an old can or jar. Add the bell peppers and saute 1 minute. Add the green onions and cook for 30 seconds. Pour in the soy sauce mixture, shaking the skillet to coat the meat. Add the butter and shake the pan until the butter is melted. Turn off the heat.
- Divide the rice among 4 bowls. Add the carrots, cucumbers. cabbage, cilantro and mint. Pour the beef + peppers over the rice. Garnish with chopped peanuts and serve with the Hoisin Sauce.
To Make the Hoisin Sauce
- Combine the hoisin sauce, peanut butter, sweet thai chili sauce, sesame oil and crushed red pepper. Stir to combine and add water as needed to thin the sauce out. Serve with the bowls.
Notes
!Shaken Beef adapted from [Food and Wine | http://www.foodandwine.com/recipes/shaking-beef] !Hoisin Sauce from my [Spring Rolls | https://www.halfbakedharvest.com/avocado-and-vietnamese-chicken-springs-rolls/]
And that’s a miracle… we never agree on food.
Phenomenal, love Vietnamese dishes and this one was delicious
Hey Kara,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
Too much fish sauce. Awful. Had to dump it out and air out the house. :/
Hi Cath,
Sorry to hear you didn’t enjoy the recipe, thanks for giving it a try! xTieghan
Made it tonight…loads of flavor but meat isnt any where near as dark as yours…alot of work but probably would make again
I am really glad you enjoyed this Karen! Let me know if you have any questions! xTieghan
I served the shaken beef for dinner last night. All 5 of us enjoyed the multi-flavored dish that I served with Thai rice noodles as the base. The dish makes plenty of food for a party addition and the textures and colors from all the vegetables is picture worthy. Thanks for a delicious recipe. P.S. I cooked the cabbage for 5 minutes, though.
Hi Melissa! I am so glad this turned out so well for you! Thank you so much! xTieghan
Does this recipe really use chuck steak – almost the toughest , cheapest of stewing steak possible? Australian cuts that is. Looks absolutely appealing and will give it a try but sub a better cut of beef.
Thank you Gloria! I hope you love this recipe!
OMG so much flavor, fantastic dish and I forgot the butter. Love these bowls, so different who can eat plain foods anymore!
Thank You,
Jan
THANK YOU!
and the last words “serve with the bowls” in reference to the hoisin sauce—–
Hey Jack, I am sorry, the sauce is just used for serving. I got this recipe confused with another. You just serve the hoisin sauce with the bowl. let me know if you have any other questions. SO sorry for all the confusion.
Thanks!
This looks MARVELOUS. I just have one question since I”m not familiar with these “bowls”….how is the hoisin mixture used in the dish—-sprinkled on and mixed with the beef and veg? Or? thanks in advance…
HI! The Hoisin Sauce is mixed into the beef during cooking, the directions explain it all. Let me know if you have any other questions. Thank you!
Thanks for the reply 🙂 The words:
“Divide the rice among 4 bowls. Add the carrots, cucumbers. cabbage, cilantro and mint. Pour the beef + peppers over the rice. Garnish with chopped peanuts and serve with the Hoisin Sauce.” Simply left me thinking that the moment it must be mixed in is at the table by the guests—I don’t read where it says mixing it into the beef when cooking….am I blind? crazy? nuts and crazy? My life has been doing communications so I read everything quite literally…. 🙂
You are so right. All it talks about is mixing the soy sauce mixture. The hoisin sauce is what gives rye meat it’s dark color which one of the readers was missing. This is why.
Ummmm…. What is the lime for? Totally making ths
Made this for a dinner party last night……..so amazing. I can’t thank you enough for such an amazing recipe. This will go into our rotation.