This Vietnamese beef recipe is named for the way it 'shakes' about in a pan when cooked. It has a rich and dark sauce coating that is sweet, salty, and gently spiked with black pepper. A quick broil in the oven helps to naturally caramalize the beef without the messy fuss of a splattering pan fry.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
285 g
Top Sirloin Steak
¾ cup
Jasmine Rice
1 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
1 unit(s)
Lime
1 unit(s)
Tomato
7 g
Cilantro
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Fish Sauce
(Contains Anchovies May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*