Vietnamese shaking beef with tomato red rice

Vietnamese shaking beef with tomato red rice

(4) Rate it

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Vibrant red rice complements the fiery and flavoursome beef strips in this Vietnamese dish.

Featured in
Asian recipes, Beef recipes


  • 600g beef rump steak, fat trimmed and finely sliced across the grain
  • 3 cloves garlic, chopped
  • 2 tablespoons finely chopped fresh lemongrass
  • 2 small red chillies, finely sliced into rounds
  • 1 tablespoon fish sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice bran oil
  • 1 small onion, peeled, halved and sliced crossways
  • Salt and ground white pepper
  • 2 tablespoons white vinegar
  • 1 cup watercress sprigs

Tomato red rice

  • 4 cups jasmine rice, cooked, cold
  • 2 tablespoons rice bran oil
  • 3 cloves garlic, chopped
  • 1 1/2 tablespoons tomato paste
  • 2 tablespoons fish sauce


  • Step 1
    Marinate the beef strips in the garlic, lemongrass, chilli, fish sauce and oyster sauce. Cover and refrigerate for 2 hours or overnight.
  • Step 2
    Season the onion slices with salt and pepper and squeeze to extract a little of the onion juice. Place the onion in a small ceramic bowl and toss with the vinegar. Cover and refrigerate.
  • Step 3
    To make the tomato red rice heat the oil in a wok over a high heat. Cook the garlic for 30 seconds or until just beginning to colour. Add the rice and toss for 1 minute. Add the tomato paste and fish sauce and toss over the heat for 4 minutes or until the rice is warmed through. Season with white pepper to taste.
  • Step 4
    Continue cooking the shaking beef by heating a little of the rice bran oil in a wok over a high heat. Stir fry the beef in batches for 2 minutes tossing continuously and transfer to a plate.
  • Step 5
    To serve plate the tomato red rice. Pile the Vietnamese shaking beef as a high pile on top of the rice. Mix the watercress, onion slices and vinegar together and serve a small ball of the watercress garnish on top of each serve of beef. Serve immediately.


For rice cooking time see packet directions.

  • Author: Michelle Noerianto
  • Image credit: Andrew Young
  • Publication:



Please enter your comment!
Please enter your name here