Vietnamese Shaking Beef (Bò Lúc Lắc)
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
5 mins
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Servings
2 people
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Calories
654 kcal
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Course
Main Course, Dinner
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Cuisine
Vietnamese
Vietnamese Shaking Beef (Bò Lúc Lắc)
Description
Vietnamese Shaking Beef (Bò Lúc Lắc) uses bite-sized cubes of a tender beef cut marinated in a mixture of soy sauce, oyster sauce, garlic, granulated sugar, salt, pepper, and optionally MSG. The marinated meat is cooked in batches over high heat to quickly sear and caramelize the exterior while keeping the inside juicy. This fast cooking also prevents overcrowding which ensures even browning.
After the beef is seared, sliced yellow onions and green onions are added and cooked briefly to soften, blending their sweetness and mild sharpness with the meat. This process creates a dish with a satisfying balance of savory and slightly sweet notes enhanced by garlic and the umami of oyster sauce. The quick cooking retains the beef’s tenderness and moisture.
Typically served as a main course, Bò Lúc Lắc pairs well with fresh vegetables like sliced cucumbers and tomatoes or a bed of greens such as arugula or watercress. These elements provide a refreshing contrast to the rich, saucy beef, making it a well-rounded meal option.
When selecting the steak, consider the marbling as it impacts the amount of oil needed during cooking—lean cuts may require more oil. Avoid overcrowding the pan by cooking in batches, especially when preparing larger quantities, to achieve proper searing and texture.
Ingredients
- 1 lb beef steak filet mignon, tenderloin, boneless ribeye, strip steak, etc
- 1 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 4 cloves garlic minced
- 2 teaspoons granulated sugar
- 1 small yellow onion cut into half moons
- 3 talks green onion cut into 1-2 inch pieces; aka scallion
- salt to taste
- black pepper to taste
- 1 pinch MSG optional
- 2 tablespoons neutral oil high smoke point
Instructions
- Cut the beef into 1 inch cubes and add soy sauce, oyster sauce, sugar, minced garlic, salt, pepper and msg. Mix well and set aside.
- Let the beef marinate for a few minutes while you chop your onions. You can also chop up some cucumbers and tomatoes at this time to serve with the beef.
- Preheat your pan on high heat. Add the oil and sear your beef. Be careful not to overcrowd your pan. Cook the beef in batches if you need to.
- Let the beef cubes sit for about 20-30 seconds before shaking the pan to flip the cubes, or using a spatula or tongs to move the make sure the beef is seared on all sides, about 1-2 minutes.
- Add the onions to the beef and continue shaking and stirring until the onions are just tender, about 1-2 more minutes.
- Serve as is, or over a bed of arugula or watercress, sliced tomatoes and cucumbers
Notes
- The amount of cooking oil needed varies depending on the beef cut; leaner steaks require more oil while well-marbled cuts need less.
- Cook the beef in batches if the pan is small or the recipe is doubled to avoid overcrowding and ensure even searing.
- Serve immediately after cooking to maintain the beef’s juiciness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 13g | 4% |
| Protein | 48g | 96% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 138mg | 46% |
| Sodium | 1117mg | 47% |
| Potassium | 762mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 55mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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