Vietnamese Shaken Beef with Peppers and Onions
Garlicky beef cubes are seared with sweet peppers and onion, finished with butter and served over steamed rice.
40 min
Prep
25 min
Cook
4
Serves
680
Calories
Macros · per serving
40g protein
77g carbs
24g fat
Ingredients
For 4 servings
- 600 g beef rump steak
- 350 g bell pepper
- 180 g yellow onion
- 28 g butter
- 2 tbsp olive oil
- 2 tbsp oyster sauce
- 1.5 tbsp soy sauce
- 6 clove garlic
- 1 tsp sugar
- 1 tsp black pepper
- 300 g long-grain white rice
- 630 ml water
Instructions
- 1
Mince the garlic. Trim any tough connective tissue from the beef and cut it into 2.5 cm cubes. Combine the beef, garlic, oyster sauce, soy sauce, sugar and black pepper in a bowl. Cover and refrigerate for 30 minutes.
- 2
During marination, remove the pepper stems and seeds, then cut the peppers and peeled onion into roughly 2.5 cm pieces.
- 3
With about 15 minutes of marinating time remaining, put the uncooked long-grain white rice and 600 ml water in a 2-litre saucepan. Bring to a boil over high heat, cover tightly and reduce to the lowest heat. Cook for 18 minutes without lifting the lid, then remove from the heat and leave covered for 10 minutes.
- 4
When marination is complete, heat a heavy 30 cm frying pan over medium-high heat for 2 minutes. Add 1 tbsp olive oil. Lift half the beef from the marinade and spread it in one layer, reserving the excess marinade in the bowl. Sear undisturbed for 90 seconds, then turn and toss for another 90 seconds to brown other sides. Transfer to a bowl; the centres will finish cooking later.
- 5
Add the remaining 1 tbsp olive oil and repeat with the remaining beef, keeping any excess marinade in the original bowl. Transfer the browned beef to the bowl.
- 6
Add the peppers and onion to the same pan. Cook over medium-high heat for 4–5 minutes, stirring frequently, until lightly browned but still slightly crisp. Add the reserved raw-beef marinade and the remaining 30 ml water. Scrape up the browned bits and bring the liquid to a bubbling boil for 1 minute.
- 7
Return the beef and its collected juices to the pan. Toss over medium-high heat for 1–3 minutes, until a thermometer inserted sideways into the centre of several larger cubes reads at least 63°C/145°F. Remove from the heat, add the butter and toss until melted. Let the beef rest off the heat for 3 minutes.
- 8
Fluff the rice and divide it among four plates. Spoon the beef, vegetables and buttery pan sauce over the rice and serve immediately.
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