The Recipe · No.807 · Shaking Beef

Shaking Beef, and Where to Source It

Sear the beef in a single layer in a smoking-hot wok and leave it alone for the first minute. That builds a hard crust while the center stays medium-rare; then you shake the pan to toss it, which is where the name comes from.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook5 min
Makes2 servings
CuisineVietnamese
Cook it with
Air fryer
Can you make Shaking Beef in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Beef tenderloin
Cut in cubes and dried well so it sears instead of steaming. A grass-fed tenderloin has real flavor.
1 lb
Source it →
Garlic
Minced to coat the beef as it sears. Fresh, firm heads.
4 cloves
Source it →
Soy sauce
For color and salt in the glaze. A naturally brewed soy has real depth.
1 tbsp
Source it →
Oyster sauce
A savory-sweet thickness in the glaze. Local.
1 tbsp
Local / market
Red onion
Cut in thick petals, tossed in at the end for crunch. Fresh, bought local.
1/2 cup
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. MarinateToss the beef with garlic, soy, oyster sauce, sugar, and a little oil for fifteen minutes.
  2. Heat the wokGet the wok smoking hot with a high-heat oil.
  3. Flash-searAdd the beef in one layer, leave it a minute to crust, then shake and toss two minutes more.
  4. Toss the onionAdd the onion petals, toss until just blistered but still crisp, and serve over greens or rice.
Part Three
The Toolkit

Wok · Wok spatula · Tongs

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