Scintillate Your Senses With Scrumptious Vietnamese Shaking Beef and Tomato Red Rice

Combine beef and rice in a delightful new way with this amazing recipe.


-600g rump steak, fat trimmed and finely sliced across the grain
-3 cloves garlic, chopped
-2 tbs finely chopped fresh lemongrass
-2 small red chillies, finely sliced into rounds
-1 tbs fish sauce
-2 tbs oyster sauce
-2 tbs rice bran oil
-1 small onion, peeled, halved and sliced crossways
-Salt and ground white pepper
-2 tbs white vinegar
-1 cup watercress sprigs

Tomato red rice

-4 cups rice, cooked, cold
-2 tbs rice bran oil
-3 cloves garlic, chopped
-1 1/2 tbs tomato paste
2 tbs fish sauce


Step 1
Marinate the beef strips in the garlic, lemongrass, chilli, fish sauce and oyster sauce. Cover and refrigerate for 2 hours or overnight.

Step 2
Season the onion slices with salt and pepper and squeeze to extract a little of the onion juice. Place the onion in a small ceramic bowl and toss with the vinegar. Cover and refrigerate.

Step 3
To make the tomato red rice heat the oil in a wok over a high heat. Cook the garlic for 30 seconds or until just beginning to colour. Add the rice and toss for 1 minute. Add the tomato paste and fish sauce and toss over the heat for 4 minutes or until the rice is warmed through. Season with white pepper to taste.

Step 4
Continue cooking the shaking beef by heating a little of the rice bran oil in a saucepan over a high heat. Stir fry the beef in batches for 2 minutes tossing continuously and transfer to a plate.

Step 5
To serve plate the tomato red rice. Pile the Vietnamese shaking beef as a high pile on top of the rice. Mix the watercress, onion slices and vinegar together and serve a small ball of the watercress garnish on top of each serve of beef. Serve immediately.

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