Ingredients
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1 ½ pounds beef tenderloin, cut into cubes
Marinade:
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2 tablespoons olive oil
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2 tablespoons oyster sauce (such as Maekrua®)
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4 large cloves garlic, minced, or more to taste
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1 tablespoon Cabernet Sauvignon wine
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1 teaspoon fish sauce (Optional)
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1 teaspoon ground black pepper, or more to taste (Optional)
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1 teaspoon soy sauce (Optional)
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1 teaspoon dark soy sauce (Optional)
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2 drops sesame oil, or more to taste
Dipping Sauce:
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1 tablespoon fish sauce (Optional)
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1 tablespoon lemon juice (Optional)
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1 tablespoon ground black pepper (Optional)
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2 tablespoons olive oil
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2 tablespoons oyster sauce (such as Maekrua®)
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4 cloves garlic, minced, or more to taste
Directions
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Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
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Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
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Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
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Serve beef alongside dipping sauce.
Cook's Notes:
Ingredients always make a difference, but here the quality of the meat, fresh minced garlic and the brand of oyster sauce really make a difference. Other recipes may suggest lower quality of beef cuts, but this is a special dish for special occasions. When perfected, the beef will melt in your mouth and the assortment of flavors will bring a smile to people who enjoy the variety.
Lean rib-eye beef can be used in place of the tenderloin, if desired.
Editor's Note:
Find this recipe featured as "Asian Garlic Shaking Beef" in the October-November issue of Allrecipes Magazine.
Nutrition Facts (per serving)
| 329 | Calories |
| 27g | Fat |
| 3g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 329 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 8g | 41% |
| Cholesterol 60mg | 20% |
| Sodium 458mg | 20% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 2% |
| Total Sugars 0g | |
| Protein 18g | 35% |
| Vitamin C 3mg | 3% |
| Calcium 25mg | 2% |
| Iron 3mg | 16% |
| Potassium 292mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
