Vietnamese Style Shaken Beef
Seared to a perfect crust while remaining tender inside, these filet mignon cubes are wok-tossed over high heat to lock in their natural juices.
Infused with the rich umami of Lee Kum Kee Premium Oyster Sauce and Premium Soy Sauce, layered with aromatic garlic and a hint of fish sauce, each bite is deeply flavorful.
Finished with butter for a smooth, glossy texture, the result is savory, juicy, and increasingly irresistible with every bite.
What you’ll need
Ingredients
- 1 lb. filet mignon (cut into bite-size cubes)
- 2 Tbsp. oil
- 1 Tbsp. butter
- 2 oz. watercress (serve as side)
Marinade
- 2 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 2 tsp. Lee Kum Kee Premium Soy Sauce
- 1 tsp. Lee Kum Kee Coarse Ground Black Pepper
- 2 Tbsp. minced garlic
- 1 tsp. fish sauce
- 2 tsp. sugar
Made with
Lee Kum Kee products
How to make it
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Combine diced filet mignon with all marinade ingredients, mix well, cover, and refrigerate for about 30 minutes (do not exceed 60 minutes to maintain optimal texture).
-
Heat a pan over high heat and add oil until hot. Add the diced filet mignon and sear one side until well browned (about 2–3 minutes).
-
Add butter, then toss or shake the pan for 1–2 minutes until the beef is evenly cooked and coated with butter.
-
Transfer to a plate and serve with watercress. Enjoy!
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