Vietnamese Shaking Beef (Bò Lúc Lắc)
- Rachel Kei
- Jan 5, 2024
- 4 min read
Updated: Apr 29, 2024
Bò Lúc Lắc,"also known as "Shaking beef" is a popular and flavorful dish that has become a staple in Vietnamese cuisine. This iconic dish consist of marinated cubes of steak, seared, and served on a bed of fresh vegetables. It's savory, hearty, saucy, and best eaten with a piping hot bowl of rice. Shaking beef a flavorful and juicy dish you don't want to miss out on!
History of Bò Lúc Lắc:
Vietnamese shaking beef's is believed to have originated in Southern Vietnam, particularly in Ho Chi Minh City (formerly Saigon). This popular dish is inspired by the French culinary tradition that was present in Vietnam. It gained its popularity in the 20th century as Vietnam experienced cultural and culinary influences from them.
This dish typically features marinated cubes of beef, often using ribeye or filet mignon. The name "shaking beef" is derived from the shaking or tossing motion used during the cooking process. The beef cubes are quickly seared to develop a flavorful crust while maintaining a juicy and tender interior. The shaking or tossing motion used during the cooking process, ensuring an even sear on all sides.
Shaking Beef is often served on a bed of fresh greens, such as lettuce, and accompanied by tomatoes and red or yellow onions. The dish is served with a savory and slightly sweet dipping sauce. The combination of textures and flavors, along with the visually appealing presentation, makes it a favorite among both locals and those experiencing Vietnamese cuisine for the first time.
My Inspiration Behind This:
When I was little, I use to go to Kumon every single Saturday. For 10 years straight, my Saturday afternoons were spent at a tutoring center, a Math and English learning center. Ideally that wasn't how I would of liked to have spent my Saturdays, but the con was that I got to eat with my mom every Saturday after Kumon.
We always rotated around the same restaurants. The options were: pizza, pizza, more pizza, and this classic and old school Vietnamese restaurant. I'm not a huge fan of pho, I know.. who doesn't love pho??? But I just never was, I would eat it if it was there but wouldn't go out of my way to order. My absolute favorite thing to get was the cubed beef. I had no idea where it was on the menu or what it was called, but every time I go, my mom always knew to order it for me. The tender beef was so comforting with some short grain white rice. As good as the beef was, my favorite part was eating the lettuce that sat below the fresh pile of beef. The lettuce soaked up all the good juices and was slightly cooked from the hot beef. If you choose to make this, I highly recommend not skipping out on the lettuce! If not, give me a holler and I'll eat it for you!
Ingredients We're Working With:
Beef:
Red onion
Garlic
Butter
Sauce:
Fish sauce (***you want to invest in a quality fish sauce, a good brand makes a little go a long way in recipes. I highly suggest the one I linked, my mom cooks all her dishes with it and now so do I!)
Granulated sugar
Dipping Sauce:
Lime
Salt
White pepper
Granulated sugar
Rice Vinegar
Commonly Asked Questions:
What are other cuts of beef I can use?
I used ribeye in my recipe because I love the fat ration it contains. If you're not someone who loves fat with their cut of beef, a filet mignon is a good choice. If you're looking for a more cost efficient cut, go with a sirloin. All three of these cuts will get you that buttery taste that we're looking for.
My beef didn't come out with a good sear, how come?
To ensure a good seat on your beef, shake off excuse marinate from your cubed beef before placing into the heated pan. Too much marinate left on the cubed beef will cause the beef to boil in the liquid. We need minimum marinade and maximum oil contact with the beef cubes for a good sear.
Prefer to Watch?: Vietnamese Shaking Beef (Bò Lúc Lắc)
Vietnamese Shaking Beef (Bò Lúc Lắc)
Total Time: 45 minutes | Servings: 4 | Level: Easy |
Course: Lunch, Dinner
Cuisine: Vietnamese
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Ingredients:
Beef:
1 lb ribeye (can swap for tenderloin or filet mignon)
1 medium red onion
Marinade:
1 tbsp granulated sugar
1 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp, rice wine vinegar
3 cloves garlic, minced
1 tbsp oyster sauce
Dipping Sauce:
1 Lime, juiced
1 tsp salt
1/2 tsp white pepper
1 tsp granulated sugar
1 tbsp rice vinegar
Directions:
Combine your marinade ingredients into a small bowl, and mix well until combined.
Cut the steak into 1 inch cubes, place them into a medium bowl with the marinade sauce and mix until meat is evenly coated. Let it marinade in the fridge for 15 minutes.
In a condiment dish, combine the dipping sauce ingredients and set aside.
Heat vegetable oil a wok or skillet and place heat on medium.-high
Add sliced onion and stir fry until soft ( around 5 minutes), then add in your marinated beef.
Let the beef cook and don't flip it until the meat is nicely browned and releases from the pan easily. Shake or flip each piece over and brown the other side.
Remove the beef and plate it over your favorite veggies. I used sliced tomatoes, red onions, and cucumbers in mine.
Turn the heat down to medium and add garlic, caramelized onions and the browned beef and toss together.
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