Shaking Beef – Bò Lúc Lắc
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 to 45 minutes
- Yield: 4 servings 1x
- Cuisine: Vietnamese
Ingredients
There are 4 parts to this dish:
- Prepare the beef first as it needs to marinate for 30 minutes before cooking.
- The is vinaigrette is next because it’s better if it sits for a while.
- A mandolin is handy to thinly slice the red onion for the vinaigrette as well as the cucumber and tomato for the salad.
- The last part is preparing individual dishes of salt and pepper with a lime wedge in each for serving.
Beef:
- 1 1/4 pound sirloin or another steak of choice. Make sure it’s at least an inch thick. Trim and cut into 1″ cubes
- 4 to five large cloves garlic, peeled, smashed, and minced
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy (substitute soy if dark soy is not available but add an extra teaspoon of sugar)
- 1 tablespoon fish sauce
- 1 teaspoon sugar or brown sugar
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 to 3 tablespoons cooking oil, divided
- fresh cilantro, for garnish, optional
- white rice, cooked, for serving
Vinaigrette:
- 1/2 red onion, very thinly sliced
- 4 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 teaspoon water
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon salt
Salad:
- 2 bunches watercress (substitute lettuce of choice)
- 2 to 3 medium-sized tomatoes, sliced or in wedges
- 1/2 cucumber, sliced
For Dipping:
- 1 to 2 limes (depending on size)
- 4 teaspoons salt
- 2 teaspoons freshly cracked black pepper
Instructions
Beef:
In a large bowl, combine the beef, garlic, oyster sauce, dark soy, fish sauce, brown sugar, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
Preheat a large wok or cast-iron skillet over high heat, then add the oil. When the oil is shimmering, swirl the oil around and working in batches, add half the beef, searing on all sides. Shake and move the pan on all sides until the meat is slightly charred and medium-rare, 3-5 minutes. (Feel free to use tongs to turn and arrange beef as necessary.) Set the meat aside on a plate, tented to keep warm, and repeat with remaining beef.
Vinaigrette:
In a small bowl, mix together the rice vinegar, sugar, soy sauce, water, black pepper, and salt. Add red onion and set aside to marinate.
Salad:
Place the watercress or lettuce on a platter, leaving space for the beef to be piled in the center. Arrange the cucumbers and tomatoes around the outside edges. Strew the red onion from the vinaigrette across the top of the beef and use a spoon to distribute some of the vinaigrette over the beef and on the salad ingredients. Pass the rest of the vinaigrette.
For Dipping:
Divide the salt and pepper into 4 small dishes or serving spoons. Garnish with a wedge or two of lime.
To Finish/Serve:
Garnish with cilantro if desired. Serve with white rice.
Find it online: https://frugalhausfrau.com/2019/05/13/shaking-beef-bo-luc-lac/