Vietnamese Shaking Beef

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  1. The recipe is originally from the South part of Vietnam. The North uses the same beef ingredients except we add some colorful bell peppers in the wok. Overall, great job for those who are taking interests on learning how to cook the South part of Vietnam’s food.

  2. out of curiosity, what's the point of shaking the beef? I would get it if he shook it more aggressively to keep the meat moving and distribute the heat to cook the beef through a bit more but that was like very gently shaken…

  3. I would do the same thing with recipe but I do it a bit differently. I would add some red wine vinegar when the beef is almost done cooking in wok so all the sauce in the pan would be incorporated in with red wine which made an excellent dipping sauce for the beef along with the veggies you had.

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