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Shaking beef


  • Cut the steak into 2.5 cm cubes and toss with the garlic, 1 tbsp sugar, seasonings and 1 tbsp oil in a large bowl. Cover with plastic wrap and refrigerate for 1-2 hours.
  • Then combine the rice wine vinegar, wine, soy and fish sauce with the remaining sugar. Taste for seasoning and set aside. 
  • Heat a little oil in a large heavy-bottomed pan until smoking and add the meat, in two lots, being careful not to overcrowd. When a crust forms, turn over and add the red onion and spring onions to the pan and toss well. Then add the sauce and butter and mix well.
  • Place a mound of watercress on individual plates and top with the steak and plenty of the sauce. Serve with a lime wedge on the side.


  • 750 gm eye fillet steak, trimmed of all fat & sinew 
  • 2 tbsp chopped garlic
  • 2 tbsp sugar
  • sea salt & freshly ground pepper
  • vegetable oil
  • ¼ cup rice wine vinegar
  • ¼ cup Chinese rice wine
  • 3 tbsp soy sauce
  • 1 tbsp Asian fish sauce
  • 1 red onion, finely sliced
  • 3 spring (green) onions, cut into lengths
  • 2 tbsp butter, chopped
  • watercress
  • lime wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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