Shaking Beef (Bò Lúc Lắc)
There’s a ton of French influences in Vietnamese cuisine from Bánh Mì, Cà Phê to dishes like this. My mom used to add sliced boiled eggs for some additional protein too. I like to keep it simple. This one is always a crowd pleaser and can satisfy even the pickiest eaters!
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (3-4 Servings)
—Marinade
1.5 LBS BEEF (I USED FILET MIGNON), CUT INTO 1 INCH CUBES
2 TBSP MINCED GARLIC
1.5 TBSP SUGAR
2 TBSP OYSTER SAUCE
1 TBSP FISH SAUCE
1 TBSP SESAME OIL
1 TBSP SOY SAUCE
—Dressing
3 TBSP APPLE CIDER VINEGAR
2 TBSP SUGAR
2 TBSP SESAME OIL
1/2 TSP SALT
1/2 TSP PEPPER
—Vegetables
WATERCRESS
CUCUMBER, SLICED
TOMATOES, SLICED
1/4 RED ONION, SLICED
—Other
2 BOILED EGGS (optional)
VEGETABLE OIL
—Dipping Sauce
LIME JUICE
SALT
PEPPER
Instructions
Combine garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil with the beef in a bowl for at least 30 min.
While waiting, mix ingredients for dressing in a bowl and add red onion to pickle and covered in fridge for 10 minutes.
Prep veggies and create a bed of watercress, cucumbers and tomatoes in a serving platter and set aside. Boil eggs if using.
Heat a large pan/wok over high heat and add vegetable oil, add beef and allow to sear for about a couple minutes, before shaking and flipping to sear the other side. Cook and shake until brown all around, but don’t overcook.
Transfer beef to serving plate with vegetables. Strain the onions from the dressing and place them on top of the beef. Drizzle the dressing over the greens. Slice boiled eggs and place around plate.
Serve with dipping sauce on the side with rice.
