Vietnamese shaking beef from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 100) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fluffy coconut rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating for at least 24 hours. Can substitute beef Scotch fillet steaks, beef porterhouse steaks, beef sirloin steaks, or beef tenderloin for beef rump steaks.

  • naomi_uxeztv on May 08, 2026

    I love everything about this recipe. I once prepared 1kg of the meat and froze it in a ziplock bag for my future self….its was phenomenal!

  • nomeshk on February 04, 2026

    Comes together extremely quickly. Added a pinch of sugar to the dipping sauce as my limes were extra sour. Served it with Vietnamese tomato rice.

  • Bessp on June 02, 2024

    Delicious! My wok wasn't hot enough so I didn't get quite the deep browning I was looking for, but it still turned out wonderfully. I followed the recipe exactly, I marinaded the meat for about 30 hours. It was tender, juicy, and beefy.

  • luluf on February 01, 2024

    Easy and delicious

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