Did you catch Nagi Maehashi and Jean-Baptise Alexandre (JB) live in The Kitchen by Harris Scarfe Cooking up a storm – the RecipeTin Way at the 2023 Good Food & Wine Show? Recreate RecipeTin Eats Vietnamese Shaking Beef at home and impress your guests with this delicious Asian inspired dish. Serve it up with Coconut Rice and Smashed Cucumber Salad.

See Nagi Maehashi & JB of RecipeTin Eats live on The Kitchen by Harris Scarfe at this year’s Brisbane Good Food & Wine Show from 27 – 29 October 2023. Purchase your entry ticket below.
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Vietnamese Shaking Beef

300 g beef rump steak’, cut into 2.5 cm cubes
2 tbsp canola oil
1 lime, cut into cheeks or wedges, to serve (optional)

Beef Marinade
4 tsp oyster sauce
2 tsp caster sugar
2 tsp fish sauce
1 tsp finely grated garlic*
2 tsp kecap manis
½ tsp freshly ground black pepper
½ tsp bicarbonate of soda
1 tsp canola oil

Lime Pepper Dipping Sauce
1½ tsp lime juice
1 tsp freshly ground black pepper
1/s tsp fish sauce



Marinate beef – Mix the beef marinade ingredients together in a bowl, then add the beef and mix to coat. Cover and refrigerate for 24 hours (up to 48 hours).

Drain the beef in a colander set over a bowl, reserving the marinade. Measure out 2 teaspoons of the marinade and set aside.

Dipping sauce – Mix the ingredients together and set aside.

Cook beef – In a wok (or large non-stick frying pan), heat the oil over high heat. Once smoking, add the beef. Toss for 2½ minutes using two wooden spoons. Add the reserved 2 teaspoons of marinade, then (in the spirit of the dish name!) shake that wok good for another 30 seconds until the beef is caramelised on the outside (3 minutes’ total cooking time!).

Rest and serve – Immediately tip the beef out onto a serving plate. Rest for 3 minutes, then place the lime cheeks on the side with the lime pepper dipping sauce and serve. It’s terrific served with Fluffy Coconut Rice along with smashed cucumber chunks.


Restaurant Style Coconut Rice

2 cups jasmine rice
400 ml / 14 oz coconut milk , full fat or light
1 cup water
1 tbsp white sugar
1/2 tsp cooking / kosher salt

Asian Restaurant Style flavour – use ONE:
3 pandan leaves , knotted
3 kaffir lime leaves , crushed in hand

Optional Garnish:
1 tbsp desiccated coconut , toasted, to garnish

Preheat oven to 200°C / 400°F (180°C fan).

Rinse rice in water until the water runs pretty

Soak & drain – Drain rice then soak in water for 1 hour. Then drain in a colander and leave to drain well for 5 minutes.

Rice in pan – Place the rice in a 20cm / 8″ square pan (metal or ceramic). Add pandan or kaffir, if using.

Heat coconut milk – Heat coconut milk, water, sugar and salt in a saucepan over high. Bring to a boil and stir to dissolve the sugar.

Bake 40 minutes – Working quickly (to minimise heat loss), pour hot liquid over rice, stir quickly to spread rice Cover with foil then bake in the oven for 40 minutes.

Rest 15 minutes – Remove the pan from the Take a quick peek to ensure the liquid has been absorbed (tilt pan to check). There will be coconut cream on the surface – that’s normal. Rest rice, covered, for 15 minutes. Do not shortcut this!

Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve. Marvel at fluffy rice!


Smashed Cucumber Salad

500g/ 1 lb cucumbers (4 medium or 2 long cucumbers)
3/4 tsp salt
2 tbsp coriander/cilantro , roughly chopped
1/4 cup green onions , sliced

1.5 tbsp rice vinegar
2 tsp sesame oil , toasted
1.5 tsp ginger , freshly grated
2 tsp soy sauce
1/2 tsp sugar

Bash the cucumbers until they split open on the sides using something heavy like the smooth side of a meat mallet, rolling pin, pestle or even a can.

Cut into 5cm/1″ chunks then place in a bowl.

Sprinkle with salt, toss, leave for 20 minutes.

Drain excess liquid in the bowl.

Shake or mix Dressing well.

Drizzle over cucumbers, sprinkle with coriander and green onions. Toss and serve immediately.


For more delicious recipe inspiration head to the RecipeTin Eats website.