Shaking Beef with Black Pepper

By Van Tran From the book The Vietnamese Market Cookbook
Shaking Beef with Black Pepper

Cubed beef steak is a popular dish in Vietnam because it goes perfectly with a draught beer, which is why it often appears on the menu in Vietnam’s many watering holes. Here is Banhmi11’s twist on this recipe. We serve it with home-made chips and a watercress salad, and it has wowed many a dinner guest. It’s extremely easy to cook but, as with all steaks, make sure you ask your butcher for a nice, tender cut.

For how many? Serves 4


  • 500g sirloin steak
  • 2 tbsp vegetable oil
  • 1 tsp crushed garlic
  • For the marinade:
  • 1 tsp chopped garlic
  • ½ tsp gia vi spice mix (or a mix of ½ tsp sea salt, sugar and pepper)
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp fresh pear juice
  • 1 tbsp fresh pineapple juice
  • 1 tbsp freshly ground black pepper
  • 1 tbsp vegetable oil
  • To serve:
  • Lettuce or watercress
  • Slices of pineapple
  • Sliced cucumber


Cut the steak into 2–3cm cubes.

Combine the marinade ingredients in a large dish. Add the beef cubes, cover and leave to marinate for up to an hour.

Heat the oil in a large wok over a high heat. Add the crushed garlic and toss until the oil is fragrant.

Gradually add the marinated beef to the pan in small batches and toss for a couple of minutes, shaking the pan so the meat is evenly coated. Take care not to overcook it or it’ll become very tough.

To serve, arrange the lettuce or watercress salad on serving plates with the pineapple slices and sliced cucumber. Top with the beef and sprinkle with black pepper.

Note: you can also thread the beef cubes onto skewers with sliced red or green peppers and then grill over charcoal for a tasty barbecue dish.

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