Bò Lúc Lắc (Vietnamese Shaking Beef)

Up close of chopsticks lifting up a piece of Vietnamese shaking beef.

Bò Lúc Lắc (Vietnamese Shaking Beef)

This peppery, sweet and savory bo luc lac recipe (Vietnamese shaking beef) on a bed of crisp watercress, red onions, and cherry tomatoes is the easiest yet most luxurious Vietnamese dish. This quick and easy authentic Vietnamese shaking beef recipe is perfect if you want to treat yourself to a restaurant-quality dish at home!

Course Lunch & Dinner Recipes, Main Course

Cuisine Vietnamese

Keyword bo luc lac, bo luc lac recipe, shaking beef, shaking beef recipe, Vietnamese shaking beef

Prep Time 15

Cook Time 5

Marinate Time 1

Total Time 1 20

Servings people

Calories 798kcal

Author Megan

Ingredients

Beef

1 lb steak rib-eye, tenderloin or filet mignon, cut into 1 inch cubes
5 cloves garlic minced
1 teaspoon pepper
1 tablespoon soy sauce maggi seasoning
1 tablespoon dark soy sauce
2 tablespoon oyster sauce
2 teaspoon fish sauce
2 tablespoon granulated sugar
1 tablespoon sesame oil
1 teaspoon cornstarch
4-5 shallots about 1/2 cup thinly sliced
3 scallions cut into 1 inch pieces
2 tablespoon unsalted butter divided

Salad

3 cups watercress or baby greens
¼ cup red onion thinly sliced
½ cup cherry tomatoes

Dipping Sauce

¼ cup lime juice
½ teaspoon salt
½ teaspoon pepper

Instructions

Marinate the beef. In a mixing bowl, mix together the garlic, pepper, soy sauce, oyster sauce, fish sauce, sugar and sesame oil until combined. Add the cubed beef and toss to combine. Cover and marinate for 1 hour.
Make a glaze with the marinade. Drain the marinade from the beef and mix in 1 teaspoon of cornstarch. Set aside.
Cook the beef. Heat 2 tablespoons of olive oil on a wok on high heat and saute 1/2 the shallots until translucent about 1 minute. Place 1/2 of the beef cubes mixture on a single layer and sear for 2 minutes. Then, add 1/2 the scallions and toss the beef to sear the other sides for another 1-2 minutes. Add 1 tablespoon of butter, and 1-2 tablespoons of the marinade and toss the beef to coat for about 30 seconds. The beef should be seared on all sides and cooked for under 5 minutes. Remove from heat and repeat with the remaining beef.
Arrange the salad. Wash and dry the watercress, trim off the dead ends, slice the red onion and add the cherry tomatoes.
Make dipping sauce. In a small dipping bowl, mix together the lime juice, salt and pepper.
Serve. Serve the shaking beef on a bed of watercress, red onion and cherry tomato salad. Enjoy with white rice!

Notes

Marinate the beef for a minimum of 1 hour. It is important that you marinate the beef for at least an hour so that the marinade has time to permeate the beef. You can alternatively marinate it overnight if you have the time.
Use a hot pan or work! Before you add the beef, make sure the pan you are using is hot. It will ensure you have a quick brown sear on the edges without overcooking the beef.
Cook the beef in two separate batches. This will ensure you have the space on your skillet or wok to evenly spread the beef and toss them for an even cook. You do not want to crowd your pan because it will yield a less even cook.
Storage Instructions: This dish is best served immediately. You can store any leftover bo luc lac in an airtight container in the refrigerator for up to 3 days.

Nutrition