I Promise “Shaking Beef” Pasta Will Be Your Family's New Most Requested Dinner

More than two decades ago, my then-boyfriend (now-husband) took me on a date to Chez Christina, a quaint bistro in the Bay Area where I first encountered Vietnamese shaking beef with pasta (or nui xào bò lúc lắc). On the menu you could get shaking beef served with a side of red rice, pasta, french fries, or baguette. This is my riff on that shaking beef with pasta from Chez Christina, which I frequently cook for my kids. While I love the traditional shaking beef served with watercress salad, getting the kids to eat anything green other than broccoli is more challenging than running a marathon. Here, they love the tender beef cubes and saucy penne studded with bell peppers and sweet onion.

What sets this recipe apart is the use of Maggi seasoning and oyster sauce to lend its umami note instead of a multitude of sauces (shaking beef typically uses a combination of light soy sauce, dark soy sauce, hoisin sauce, oyster sauce, and/or fish sauce). Efficiency matters when making shaking beef, because achieving that nice sear on the outside while maintaining the tender, pink center is the ultimate goal. That’s why it’s important to have all your ingredients prepped and within reach — you’ll be moving fast once the cooking begins.

Why You’ll Love It

• Savory and satisfying. The savory seared beef mingles with fragrant vegetables and saucy pasta. It’s a hearty meal with protein, vegetables, and carbs — all on one plate.

• A quick weeknight dinner. Most of the work lies in the prep. Once you start cooking, dinner will be ready in 30 minutes.

The History of Shaking Beef

Vietnamese shaking beef with pasta, or nui xào bò lúc lắc, is a fun weeknight dinner rooted in French influence. The French introduced beef, “nouille” or pasta, and butter during their colonization. Bò means “beef,” while lúc lắc resembles the movement when the beef cubes hit the sizzling wok and “shake” during cooking. What distinguishes this dish from another sound-alike dish called nui xào bò — or stir fried beef with pasta, where sliced beef is stir-fried with vegetables, tomato paste, and pasta — is the shaking beef. Given its enduring popularity over the years, even California Pizza Kitchen has caught onto shaking beef’s appeal and features it under the pasta section.

Key Ingredients in Shaking Beef with Pasta

• Beef: Look for a quality beef cut like boneless New York steak, ribeye, or top sirloin about 1-inch thick. If you’re feeling fancy, try it with filet mignon. Ideally cut the beef into 1-inch cubes, but 3/4-inch cubes also work.

• Pasta: I like using penne pasta for its large surface area to soak up all the sauces.

• Maggi seasoning: A dark-colored, vegetable protein-based sauce with a more complex, salty, umami flavor compared to soy sauce.

• Oyster sauce: This rich, syrupy sauce made from a reduction of boiled oysters has an earthy, sweet, and salty flavor profile.

• Butter: I use unsalted butter to add richness to the sauce.

How to Make Shaking Beef with Pasta

1. Marinate the beef. Briefly marinating the beef cubes at room temperature for 30 minutes is all you need. Anything over 1 hour will make the beef overly salty.

2. Cook the pasta while the beef is marinating. I like my pasta al dente, about 12 minutes, but my kids prefer them fully cooked, about 14 minutes.

3. Cook the beef and vegetables. Before you add the beef, make sure the pan is sizzling hot. Cook the beef cubes in two batches to get that nice sear on the outside while maintaining that pink center. It takes about 3 to 4 minutes per batch. Anything longer and the meat will be tough and rubbery. Cook the bell peppers and onion until they are fragrant and softened.

4. Finish the dish. First add the pasta to the garlicky, buttery sauce. Then, return the seared beef, vegetables, and any accumulated juices back into the pan and toss to distribute the sauce.

Helpful Swaps

• Penne can be replaced with fusili, ziti, tortiglioni, or bow-tie pasta. Any short pasta shape with ridges or twists to catch all sauces works well.

• Bell peppers can be substituted with mini sweet peppers.

• Red onion can be swapped for white onion, yellow onion, or shallot.

Shaking Beef with Pasta Recipe

This fun twist on a classic Vietnamese dish is my family’s go-to weeknight dinner.

Prep time 15 minutes

Cook time 30 minutes

Serves 4

Ingredients

For the beef:

• 1/4 cup Maggi Seasoning, plus more as needed

• 2 tablespoons oyster sauce

• 2 tablespoons packed dark brown sugar

• 1 tablespoon coarsely chopped garlic (about 2 cloves)

• 1/4 teaspoon freshly ground black pepper, plus more as needed

• 1 1/2 pounds (1-inch-thick) boneless New York or ribeye steaks (about 2)

For the stir-fry and serving:

• 8 ounces dried penne pasta

• 3 tablespoons vegetable oil, divided

• 1/2 medium green bell pepper, diced (about 1/2 cup)

• 1/2 medium red bell pepper, diced (about 1/2 cup)

• 1/4 medium red onion, thinly sliced (about 1/3 cup)

• 2 tablespoons unsalted butter

• 2 tablespoons coarsely chopped garlic (about 4 cloves)

• 2 tablespoons fresh cilantro leaves (about 2 sprigs)

• Sriracha hot sauce, for serving

Instructions

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Marinate the beef:

1. Whisk 1/4 cup Maggi Seasoning, 2 tablespoons oyster sauce, 2 tablespoons packed dark brown sugar, 1 tablespoon coarsely chopped garlic, and 1/4 teaspoon black pepper together in a large bowl until combined.

2. Trim 1 1/2 pounds New York steaks of any large pieces of fat and cut into 1-inch cubes. Add to the marinade and toss to combine. Let sit at room temperature for 30 minutes. Meanwhile, cook the pasta.

Make the stir-fry:

1. Bring a medium pot of heavily salted water to a boil over medium-high heat. Add 8 ounces dried penne and cook according to package directions until just tender. Drain in a colander and run under cold water until cool. Leave in the colander to drain well.

2. Heat 1 tablespoon of the vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Shaking off the excess marinade back into the bowl, add half of the beef in a single layer. Sear until browned on a few sides, 3 to 4 minutes. Don't stir the beef too much and let it sear and brown before tossing and shaking it in the pan. Transfer to a large plate.

3. Add 1 tablespoon of the vegetable oil to the skillet and repeat searing the remaining beef; reserve the remaining marinade in the bowl. Transfer the beef to the plate.

4. Reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil, 1/2 diced medium green bell pepper, 1/2 diced medium red bell pepper, and 1/4 thinly sliced medium red onion. Stir-fry until tender and beginning to brown, 3 to 4 minutes. Transfer to the plate with the beef.

5. Add 2 tablespoons unsalted butter and 2 tablespoons coarsely chopped garlic to the skillet. Cook until the butter is melted and the garlic is fragrant, 1 to 2 minutes. Stir in the reserved marinade and bring to a simmer. Add the pasta and toss until warmed through.

6. Return the beef, vegetables, and accumulated juices on the plate to the skillet and toss until warmed through. Taste and season with more Maggi as needed. If it’s too salty, stir in 1 tablespoon water.

7. Garnish with 2 tablespoons fresh cilantro leaves and more freshly ground black pepper. Serve with Sriracha hot sauce if desired.

Recipe Notes

Make ahead: The beef cubes and vegetables can be cut and refrigerated in separate airtight containers up to 1 day ahead.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Further Reading

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