Shaking Beef with Garlicky Butter-Soy Glaze

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 30 minutes (includes 15 minutes marinating)

Quick Ingredients

• 1.5 lb (680 g) beef sirloin or ribeye, cut in 1-inch cubes
• Marinade: 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, 1.5 tsp sugar, 1 tsp cornstarch, 1 tbsp neutral oil, 1 tsp black pepper, 2 cloves garlic (minced), 1 tsp rice vinegar, optional 1/4 tsp baking soda
• Glaze: 1 tbsp neutral oil, 2 tbsp unsalted butter, 3 cloves garlic (minced), 1 small shallot (thinly sliced), 1 tbsp soy, 1 tbsp oyster, 1 tsp fish sauce, 1 tbsp rice vinegar or lime juice, 1 tbsp water, 1 tsp sugar, 1/2 tsp black pepper
• Salad: 5 oz (140 g) watercress, 1 medium tomato (wedges, optional), 1/4 small red onion (thinly sliced, optional), 1 tsp neutral oil, 1 tsp rice vinegar, pinch of salt
• Lime–salt dip: 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp sugar, 1 lime
• Steamed jasmine rice: 1 cup uncooked (about 3 cups cooked)

Do This

• 1. Rinse 1 cup jasmine rice; cook with 1 1/4 cups water (rice cooker or stovetop) and keep warm.
• 2. Toss beef with marinade; rest 15 minutes at room temp (limit to 20 minutes if using baking soda).
• 3. Rinse and dry watercress; toss with 1 tsp oil, 1 tsp rice vinegar, and a pinch of salt. Make lime–salt dip by mixing salt, pepper, sugar, and juice of 1/2 lime.
• 4. Heat a 12-inch cast-iron or carbon-steel skillet over high until smoking; add 1 tbsp oil.
• 5. Sear beef in 2 batches, 45–60 seconds per side for medium-rare; transfer to a plate.
• 6. Lower heat slightly; add butter, garlic, and shallot (15 seconds). Stir in glaze liquids; return beef and “shake” the pan 30–60 seconds until glossy. Serve over watercress with rice and dip.

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Why You’ll Love This Recipe

• Restaurant-style caramelized beef, done at home in 30 minutes.
• Big flavor from a garlicky butter–soy glaze balanced by bright lime and peppery watercress.
• Simple pantry sauces, no special equipment required—just a hot skillet.
• Great for weeknights yet elegant enough for guests.

Grocery List

• Produce: Watercress, garlic, shallot, lime, tomato (optional), red onion (optional)
• Dairy: Unsalted butter
• Pantry: Beef sirloin or ribeye, jasmine rice, soy sauce, oyster sauce, fish sauce, rice vinegar, sugar, cornstarch, neutral oil, black pepper, kosher salt

Full Ingredients

Beef and Marinade

• 1.5 lb (680 g) beef sirloin or ribeye, cut into 1-inch (2.5 cm) cubes
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1.5 tsp sugar
• 1 tsp cornstarch
• 1 tbsp neutral oil (canola, grapeseed, or peanut)
• 1 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tsp rice vinegar
• Optional: 1/4 tsp baking soda (extra tenderness; limit marinating to 20 minutes)

Garlicky Butter–Soy Glaze

• 1 tbsp neutral oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tbsp rice vinegar or fresh lime juice
• 1 tbsp water
• 1 tsp sugar
• 1/2 tsp freshly ground black pepper

Watercress Salad Base

• 5 oz (140 g) watercress, rinsed and well dried
• 1 tsp neutral oil
• 1 tsp rice vinegar
• Pinch kosher salt
• Optional: 1 medium tomato, cut into wedges
• Optional: 1/4 small red onion, very thinly sliced

Lime–Salt–Pepper Dip (Muoi Tieu Chanh)

• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper (or to taste)
• 1/4 tsp sugar
• 1 lime, halved (use about 2 tsp juice per serving)

For Serving

• Jasmine rice, cooked (1 cup uncooked yields about 3 cups cooked)

Step-by-Step Instructions

Step 1: Cook the rice

Rinse 1 cup jasmine rice under cold water until it runs mostly clear. Combine with 1 1/4 cups water in a rice cooker and cook per manufacturer instructions. For stovetop: bring to a simmer, cover tightly, reduce heat to low, and cook 15 minutes. Remove from heat and rest, covered, 10 minutes. Fluff and keep warm.

Step 2: Marinate the beef

Pat the beef dry and cut into even 1-inch cubes for quick, even searing. In a bowl, whisk soy sauce, oyster sauce, fish sauce, sugar, cornstarch, neutral oil, black pepper, minced garlic, and rice vinegar. Optional: add 1/4 tsp baking soda for extra tenderness (do not exceed 20 minutes marinating if using). Toss beef to coat and let stand 15 minutes at room temperature.

Step 3: Prep the watercress and dip

Rinse and thoroughly dry the watercress. In a large bowl, toss with 1 tsp neutral oil, 1 tsp rice vinegar, and a pinch of salt. If using, slice red onion very thin and cut tomato into wedges; set aside. For the dip, combine salt, black pepper, and sugar in a small dish. Just before serving, squeeze in about 2 tsp fresh lime juice and stir.

Step 4: Preheat the pan

Set a 12-inch cast-iron or carbon-steel skillet (or a wok) over high heat for 2–3 minutes until very hot and slightly smoking. Add 1 tbsp neutral oil and swirl to coat. Keep your kitchen vent on high.

Step 5: Sear the first batch

Shake excess marinade from the beef. Add half the cubes in a single layer with space between pieces. Sear 45–60 seconds without moving until a deep brown crust forms. Flip and sear another 45–60 seconds. Briefly sear the remaining sides if you like. Transfer to a plate. Target 125–130°F (52–54°C) for medium-rare after glazing.

Step 6: Sear the second batch and make the glaze

Repeat searing with the remaining beef; transfer to the plate. Lower heat slightly. Add butter to the pan; when foaming, add garlic and shallot. Stir 15–20 seconds until fragrant but not browned. Pour in soy sauce, oyster sauce, fish sauce, rice vinegar (or lime), water, sugar, and black pepper. Stir, scraping up browned bits. Return all beef to the pan and “shake” or toss vigorously for 30–60 seconds until the sauce thickens and coats the cubes in a glossy glaze. Remove from heat.

Step 7: Plate and serve

Spread the watercress on a platter; add tomato wedges and red onion if using. Spoon the glazed beef and pan juices over the greens. Finish with a crack of fresh pepper. Serve immediately with warm jasmine rice and the lime–salt–pepper dip on the side.

Pro Tips

• Heat is everything. A ripping-hot pan gives the fast, lacquered sear that makes Bo Luc Lac irresistible.
• Dry beef equals better browning. Pat cubes dry before marinating and again before they hit the pan.
• Butter goes in last. Start with neutral oil for high-heat searing; add butter only when you build the glaze so it won’t burn.
• Baking soda is optional. If using, keep marinating to 15–20 minutes to avoid off flavors.
• Don’t crowd the pan. Cook in 2 batches to maintain high heat and develop a proper crust.

Variations

• Pepper Lover’s: Increase black pepper to 1 tsp in the glaze and finish with extra coarse-cracked pepper. Kampot pepper is fantastic if you have it.
• Tenderloin Classic: Use beef tenderloin for ultra-tender bites; reduce sear time to about 30–45 seconds per side.
• Gluten-Free/Low-Carb: Use gluten-free tamari and a gluten-free oyster sauce; serve over extra watercress or cauliflower rice instead of jasmine rice.

Storage & Make-Ahead

Cube beef up to 24 hours ahead; keep refrigerated and dry. Marinate up to 12 hours without baking soda, or 15–20 minutes with baking soda. Store leftover cooked beef and sauce in an airtight container up to 3 days; keep watercress separate. Reheat beef quickly in a hot skillet (60–90 seconds) to preserve tenderness. Lime–salt dip is best freshly mixed; rice keeps 3–4 days refrigerated and reheats well in the microwave with a sprinkle of water.

Nutrition (per serving)

Approximate: 650 calories; 39 g protein; 38 g carbohydrates; 28 g fat; 1,250 mg sodium; 2.5 g added sugar. Values will vary based on cut of beef, sauces, and rice portion.