Shaking Beef Salad

350g rump steak, cut into large chunks
2 large handfuls watercress
½ cucumber, sliced
1-2 tomatoes, cut into wedges
1 spring onion, roughly chopped
2 garlic cloves, roughly chopped
3cm ginger, roughly chopped
1 red chilli, finely sliced
1 red chilli, lightly pierced
1 tablespoon vegetable oil
1 lime, cut into wedges

The Marinade
1 tablespoon fish sauce
1 tablespoon oyster sauce (or mushroom stir fry sauce)
1 teaspoon sugar
½ teaspoon chilli powder
Juice of ½ lime

PREPARATION

1. Cut the rump steak into large bite sized chunks and place in a bowl. Add fish sauce, oyster sauce, sugar, chilli powder and lime juice, mixing well to coat the beef. Allow to marinate briefly while preparing the salad.
2. Arrange the watercress on a serving plate and scatter cucumber slices and tomato wedges over the top to create a fresh salad base.

COOKING

1. Heat a wok over high heat and add vegetable oil, swirling to coat the surface.
2. Add the chopped ginger, garlic and spring onion and stir fry until fragrant and lightly browned.
3. Push the aromatics to the side of the wok and add the marinated beef, spreading it out so it sears evenly.
4. Allow the beef to sear undisturbed for about 1 minute until caramelisation begins on the edges.
5. Toss the aromatics back over the beef and add the sliced chilli.
6. Shake the wok vigorously for several seconds to coat the beef evenly while maintaining high heat.
7. Add the tomato wedges and the pierced chilli, letting them warm through and release a little juice.
8. Shake the wok again briefly to finish cooking the beef while keeping it tender inside.
9. Transfer the hot shaking beef over the prepared watercress salad.
10. Finish with a squeeze of fresh lime juice before serving.

School of Wok Tips

• Cutting beef into larger chunks helps maintain a juicy centre while achieving a caramelised exterior.
• A very hot wok is essential for the signature “shaking” effect and proper searing.
• Watercress works beautifully with beef as its peppery flavour cuts through the richness.
• Avoid overcooking the beef to keep it tender and succulent.

FAQs

Why is it called shaking beef?
The name comes from the cooking method where the wok is shaken to toss the beef quickly while searing it evenly.

What cut of beef works best?
Rump steak is ideal because it sears well while staying tender when cooked quickly.

Can I substitute watercress?
Yes. Rocket (arugula) or baby spinach can be used if watercress is unavailable.