Hanoi Shaking Beef with Pickled Red Onions

  • 0:40 TIME
  • 10 Portions
  • 274 calories



Water, 4 tbsp.1.5 fl.oz
Rice vinegar1 fl.oz
Granulated sugar, 2 tsp.0.25 oz
Red onion, sliced, 1 cup5 oz
Beef tenderloin, sliced thinly2 lb
Garlic, roughly chopped, 4 tbsp.2 oz
Maggi Seasoning, 4 tsp.0.5 fl.oz
Fish sauce2 tsp
Black pepper, coarse ground0.5 tbsp
Brown sugar, or Palm sugar, 4 tsp.0.5 oz
Maggi Seasoning1 tsp
Dark soy sauce2 tsp
Vegetable oil, 4 tbsp.1.5 fl.oz
Lettuce, green leaf, raw, Watercress or Arugula, 8 cups7 oz



  1. To make pickled onions, mix water, vinegar and sugar together in bowl. Toss with onions and marinate for at least 30 minutes. This may be refrigerated for a few days, hence it can be made in large batches.
  2. Toss beef with garlic, Maggi Seasoning, fish sauce, and black pepper. Marinate for a minimum of 30 minutes.
  3. Whisk together brown sugar, Maggi Seasoning, and dark soy sauce to make a glaze.
  4. Heat sauté pan or wok over high heat. Drain excess marinade from beef. Add oil to pan and sauté beef, only “shaking” occasionally to get some deep brown color on edges and keep meat medium rare. Drizzle in glaze while stirring/tossing meat in pan for just a few seconds.
  5. Arrange arugula on room temperature plate. Quickly transfer beef to center of arugula. Garnish with drained pickled onions, drizzling excess pickling mixture on greens.


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy274 kcal
Protein17 g
Fats, total20 g
Carbohydrate, total6 g
Sugars, total3 g
Fats, saturated8 g
Fiber, total dietary1 g
Sodium225 mg
Calcium28 mg
Cholesterol64 mg
Iron2 mg
Vitamin C5 mg
Vitamin D3 IU