Vietnamese Shaking Beef Salad

🧂 Ingredients

• 1 lb beef steak

  about 450-500 grams, diced into cubes (I suggest rump, sirloin, or fillet cuts)
• 1 tablespoon fish sauce
• 1 tablespoon Tamari

  or coconut aminos
• 1 tablespoon lime juice
• 2 garlic cloves

  finely diced
• 1 long red chilli

  sliced (you can remove the seeds if it’s very spicy)
• 2 teaspoons coconut sugar
• 1 teaspoon sesame oil
• 1 tbsp coconut oil

  for frying, olive oil or vegetable oil can also be used
• 1 red onion

  thinly sliced into circles
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon Tamari

  or coconut aminos
• 1.5 teaspoons coconut sugar
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon water
• 2 heads Gem lettuce

  separated and washed
• 2-3 Roma tomatoes

  or as many cherry tomatoes as you like
• 1 carrot

  peeled into ribbons
• A handful of fresh coriander leaves

Instructions

• 1 In a bowl, combine the beef cubes with the marinade ingredients. I like to use
  my hands to rub the meat with all the sauces, garlic and chilli. Cover the bowl
  or transfer the meat to a container and marinate for a minimum of 30 minutes and
  longer if you can. If you’re short on time, 15-20 minutes will do but the meat
  won’t be as tasty.
• 2 Combine the sliced onions with pickling ingredients and rub with your hands.
  Allow marinating in a bowl for 10-15 minutes or longer as well.
• 3 Prepare the salad ingredients. You can toss everything in a bowl or serve this
  dish on a platter like in my photos.
• 4 To cook the beef, remove from the fridge for 10 minutes to come to room
  temperature (unless it’s already out). Heat 1-2 tablespoons of coconut oil or
  macadamia oil over high heat. Add the beef in two batches (hold off some of the
  sauce) and fry for 3 minutes each batch. I like to let the meat cook for 1
  minute before I start turning the pieces over so it can brown slightly. Once the
  batches are done, return all beef to the pan together with any remaining
  marinade. Now, stir-fry or shake the pan to get everything nicely tossed
  together and cook for another minute.
• 5 Serve the cooked beef with all the juices over the salad and top with pickled
  onions (or have those in a side dish).

Nutrition Info