holding a seared ribeye cube with tongs

Seared, fatty ribeye with effluvious onions paired with the sweet and citric flavors of lycopersicon esculentum rice. Tin you lot feel your mouth watering? Bò lúc lắc is a very attainable dish considering it has the familiar taste of steak and onions with a twist. It's most popularly called "shaking beef," but makes more sense as "shaken beef" to me (because it'due south obviously not quivering on the plate).

While "bò" means "beef," "lúc lắc" is likely onomatopoeia for the shaking sounds yous hear in the wok as you cook the beef. You can find it in many Vietnamese restaurant these days, just I relish cooking this dish at dwelling because it'south so easy to make.

shaken beef with veggies and tomato rice

Historically, dishes with beef were uncommon in Vietnam until French colonization in the 19th century. Beef was all the same a luxury, and then dishes similar bò lúc lắc were reserved for the upper class and special occasions. These days, meat is much more than affordable and bò lúc lắc has turned into an everyday dish.

Since this is a quick sear in the pan, nosotros want to go with something more than tender and something that cooks fast. Tenderloin is always a good merely expensive choice. For this recipe we used ribeye, which has a adept amount of fat and good season.

tomato rice with cilantro leaf

For the marinade, you lot desire to cut the meat into i inch cubes and combine oyster sauce, soy sauce, minced garlic, garlic oil, and sugar in a basin and marinate the meat for at to the lowest degree ane hour. This serves as a slap-up base for flavorful meat bites.

adding bell peppers and onions to saute

Before cooking the steak bites, you want to quickly saute the veggies in a pan over medium heat. You don't desire to soften the vegetables too much, but enough to get a good texture to eat with the tender steak.

cubes of seared ribeye on a tray

Equally with all steak, it's all-time to let it come to room temp before cooking so you lot can become a proper slope of washed-ness without a super raw center. Yous'll need to adapt your estrus accordingly to get a proper sear without cooking the center too much though.

sauteing ribeye beef and onions

Since steak is cooked to proper done-ness on the start go, it must get cooked more if you reheat information technology so this is best eaten immediately. Of course if you must make more to swallow throughout the week, information technology reheats ok too.

overhead view of bo luc lac on a plate

Bò lúc lắc is often served on a bed of greens (especially watercress) and mixed with fresh slices of tomatoes, cucumbers, and pickled onions. Veggies are optional, so if you're scared at least include the onion. This dish also has a lime based dipping sauce that is easy to make, it'south merely a mix of lime, salt, and pepper.

horizontal view of shaken beef / bo luc lac

My favorite eating place for this dish serves it with tomato rice, which takes this dish to a whole other level. To make the rice, all y'all need to practice is mix cooked rice with sauteed garlic, tomato paste, and some fish sauce.

Shaking Beef Pinterest Image

Viet shaken beef / bo luc lac

Beef Marinade

  • one lb beef ribeye cut into 1-one½" cubes
  • i tbsp oyster sauce
  • ane tbsp soy sauce
  • 1 tsp garlic minced
  • two tbsp garlic oil
  • ½ tsp sugar
  • 1 tsp cornstarch or tapioca starch for blanket beefiness
  • vegetable oil
  • Maggi for salt

Lycopersicon esculentum Rice

  • 1 tbsp vegetable oil
  • 1 tsp garlic minced
  • 1 c cooked long grain rice
  • i tbsp tomato plant paste
  • Fish sauce to taste or salt or Maggi

Sauted Vegetables

  • 1 tbsp vegetable oil
  • ½ white or xanthous onion cut into big ane½" chunks
  • 1 bell pepper cut into large i½" chunks
  • ½ stalk dark-green onion cut into ii" pieces

Shaking Beef

  • Combine all the ingredients and beef except for the cornstarch in a bowl and marinate for at to the lowest degree 1 hr.

  • While this marinates, wash and prep all the veggies.

  • Before cooking, transfer the beef to another plate to remove excess liquid and to come to room temp for about an hour.

  • Coat each piece of beef in cornstarch. Estrus a pan on medium loftier or high, then brown the meat on all sides in about two-4 batches depending on the size of your pan.

  • One time you have cooked all your beefiness, add them into a pan with the vegetables over medium-low estrus, and stir for about 2 minutes.

  • Plate the veggies and beef. Add together some Maggi to table salt to taste.

Lycopersicon esculentum Rice

  • Set up and cook 1 c of rice as y'all would normally. I like to utilize a rice cooker and follow the instructions.

  • In a large pan over medium heat, add oil and garlic until fragrant and brown. Stir the garlic and then it doesn't fire.

  • Add the rice and stir thoroughly to glaze with the garlic.

  • Add the lycopersicon esculentum paste and go on to stir to incorporate the red coloring evenly throughout the rice.

  • Add a few splashes of fish sauce and taste the rice. I would start with two dashes and build from there, you don't want to add together too much saltiness since this volition be eaten with the beef.

Vegetables

  • Wash and prep all vegetables.

  • Put ane tbsp of oil in a pan over medium heat.

  • Add the onions and bell peppers. Saute for about 2 minutes until the onions turn slightly translucent, but non besides soft.

  • Add green onions final to prevent them from wilting, stir to mix.

  • Remove the vegetables and place aside in a bowl. Y'all will exist mixing these again with the beef.

Calories: 874 kcal | Carbohydrates: 35 chiliad | Protein: fifty g | Fat: 60 g | Saturated Fat: 27 m | Cholesterol: 138 mg | Sodium: 1175 mg | Potassium: 901 mg | Fiber: 2 yard | Sugar: half dozen g | Vitamin A: 2049 IU | Vitamin C: 81 mg | Calcium: thirty mg | Fe: v mg

Grade: Dinner, Chief Course

Cuisine: Vietnamese

Keyword: beefiness, Vietnamese Cuisine

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