Vietnamese Shaking Beef with Garlic Noodles

Ingredients

• 1 lb spaghetti noodles (Cooked according to package directions and drained)
• 1 stick unsalted butter (For the garlic noodles)
• 4 tbsp garlic (Minced or left somewhat chunky; use more to taste)
• scallions (Chopped, for finishing)
• Parmesan cheese (Optional; grated, for finishing)
• 2 tbsp brown sugar (For the noodle sauce)
• 2 tbsp oyster sauce (For the noodle sauce)
• 1 tbsp fish sauce (For the noodle sauce)
• 0.5 tbsp soy sauce (For the noodle sauce)
• 0.5 tsp chicken bouillon (Use Asian-style chicken bouillon)
• dark soy sauce (A little, for color)
• 1 lb beef steak (Cut such as New York strip, ribeye, or filet; cut into cubes)
• 2 bell peppers (Any color; sliced or cut into bite-size pieces)
• 1 yellow onion (Sliced or cut into bite-size pieces)
• 2 tbsp unsalted butter (Added to the beef and vegetables at the end)
• cooking oil (A small amount, for searing the beef)
• 2 tbsp olive oil (For the beef marinade)
• 2 tbsp oyster sauce (For the beef marinade)
• 1.5 tbsp Maggi seasoning or soy sauce (For the beef marinade)
• 2 tbsp garlic (Minced, for the beef marinade)
• 1 tsp sugar (For the beef marinade)
• 1 tsp black pepper (For the beef marinade)

Steps

1. 1

   Cut the beef into bite-size cubes. Combine it with the olive oil, oyster sauce, Maggi seasoning or soy sauce, minced garlic, sugar, and black pepper. Toss thoroughly so every piece is coated. Marinate for at least 30 minutes; for deeper flavor, refrigerate overnight.

2. 2

   While the beef marinates, cook the spaghetti according to the package directions until tender. Drain well and set aside.

3. 3

   Place a large pan or wok over medium heat. Add the stick of butter and let it melt completely without allowing it to burn.

4. 4

   Add the minced or chunky garlic to the melted butter. Cook for a couple of minutes, stirring occasionally, until fragrant and lightly softened.

5. 5

   Add the brown sugar, oyster sauce, fish sauce, soy sauce, chicken bouillon, and a little dark soy sauce for color. Stir until the ingredients are evenly combined.

6. 6

   Continue heating the sauce until it begins to bubble gently. Keep the heat controlled so the butter and garlic do not scorch.

7. 7

   Add the cooked, drained spaghetti to the bubbling sauce. Toss continuously until the noodles are evenly coated and glossy. Turn off the heat and finish with chopped scallions and grated Parmesan, if using. Set the noodles aside while you cook the beef.

8. 8

   Heat a large wok or skillet over high heat. Add a small amount of cooking oil and let it become hot.

9. 9

   Add the marinated beef in a single layer, leaving space between pieces. Sear undisturbed for about 2 minutes so the first side develops a browned crust.

10. 10

    Shake the pan to turn the beef, or flip the pieces with tongs, and sear the second side for about 2 minutes. Cook in two batches if necessary; overcrowding lowers the heat and causes the beef to steam instead of sear. Remove the beef and set it aside.

11. 11

    Add the bell peppers and yellow onion to the same wok. Cook over high heat until they reach your preferred doneness, keeping some crispness or cooking longer until tender.

12. 12

    Return the seared beef to the wok and add the 2 tablespoons of butter. Turn off the heat immediately. Toss while the residual heat melts the butter and coats the beef and vegetables.

13. 13

    Serve the Vietnamese shaking beef over or alongside the garlic noodles. Garnish with additional scallions or Parmesan if desired.

Notes

The beef may be marinated overnight for best results. Use a very hot pan and avoid overcrowding so the beef sears rather than steams. Serve with another preferred carb if desired.

Nutrition per serving

• main
• Vietnamese
• Southeast Asian
• beef
• noodles
• stovetop
• high-heat seared
• family dinner