Shaken Beef

Shaken Beef

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Lori Loucas


The directions will tell you why it's called Shaken Beef! This recipe is adapted from Tara's Multicultural Kitchen.


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20 Min
10 Min
Stove Top


  • 1 lb
    boneless ribeye steak
  • 2 Tbsp
    canola oil
  • 3/4 tsp
    kosher salt
  • 1/2 tsp
    ground pepper
  • 1 Tbsp
    oyster sauce
  • 1/2 c
    red wine
  • 2 Tbsp
    maggi seasoning sauce
  • 2 Tbsp
    worcestershire sauce
  • 2 Tbsp
  • 8 clove
    garlic, minced
  • 1 large
    red onion, sliced

How to Make Shaken Beef


  1. Cut the ribeye steak in to bite sized cubes, about 1 inch. Set aside. In a large bowl, combine 1 tablespoon of the canola oil and the cornstarch, salt, pepper and oyster sauce. Add the beef and toss to make sure all the pieces are well-coated. Set aside for 30 minutes, covered.
  2. Meanwhile, combine the wine, Maggi and Worcestershire sauces, and sugar. Set aside, covered.
  3. Heat the remaining tablespoon of oil in a wok over high heat until very hot. Then reduce the heat to medium and add HALF the steak. Sear for 3 minutes on one side, then stir and sear for an additional minute for medium rare. Add half the minced garlic and shake the pan for half a minute. Then add 2 tablespoons of the wine sauce and cook for an additional 2 minutes, shaking the pan the whole time. Scoop the meat into a serving dish. Repeat with the remaining steak. You will NOT use all the garlic sauce. Scoop the 2nd half into the serving dish. Don't attempt to cook all the meat at once, as it will overcrowd the pan and you'll not have good results!
  4. In the same wok, return to medium heat and add the sliced onion. Saute for a few minutes until the onion is soft. Spoon over the meat. Serve hot. This is nice served with some ripe tomato wedges.

Printable Recipe Card

About Shaken Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Vietnamese

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