Bo Luc Lac
This shaking beef is one of the most popular menu items that you would find at Vietnamese restaurants. It's loaded with sweet and savory flavors, yet, it's so easy to make. It's the perfect dish to make on special nights.
Ingredients
- 1¾ pound rib-eye or top sirloin steak , (trimmed, cut into 1½-inch cubes, and pat dry)
- 1 cup diced red bell pepper
- 2 tablespoons minced garlic
- 1 cup diced yellow onion
- ¾ teaspoon black pepper
- ½ cup + 1 tablespoon vegetable, peanut, or canola oil
Marinade Sauce:
- 1 tablespoon oyster sauce, (add more according to your liking)
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon fish sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon + 1 teaspoon sugar, (use more or less sugar according to your liking)
For Serving:
- fresh watercress
Instructions
- In a small bowl, combine all the marinade sauce ingredients. Reserve 1 tablespoon of marinade sauce for stir fry.
- In a large bowl, add beef cubes, garlic, black pepper, and marinade sauce. Stir to combine and marinate for 30-60 minutes at room temperature.
- In a large wok or cast-iron, heat ½ cup of oil over high heat until beginning to smoke. Working in multiple batches, cook the beef until slightly charred on all sides and medium-rare inside for about 1 minute.Transfer the seared beef to a plate.
- In a clean wok, heat 1 tablespoon of oil over high heat. Add yellow onion, cook, and, keep stirring for about 1 minute. Add red bell pepper, cook, and keep stirring until tender and slightly charred for about 1 minute. Add seared beef and 1 tablespoon of marinade sauce. Cook and keep stirring until the sauce has thickened and starts to caramelize for about 3-5 minutes. Do not overcook the meat. Taste the meat, adjust the seasoning with extra oyster sauce or salt if needed.
- Arrange the shaking beef on the bed of watercress. Serve and enjoy with white rice.
Video
Notes
Fish Sauce Please note that not all fish sauce products are created equal and they usually have different sodium levels.
To add saltiness to the dish, just add a small amount of salt. Do not go overboard with fish sauce or all you’ll taste is fish sauce.
You can purchase fish sauce at any Asian grocer or Target, Kroger/Ralphs, Vons, and Amazon.com
How to Store the Leftover First, let the leftover Bò Lúc Lắc - Vietnamese Shaking Beef cool down before transferring it to an airtight container.
Properly stored, it will last 1-2 days in the refrigerator or up to 3 months in the freezer.
Properly stored, it will last 1-2 days in the refrigerator or up to 3 months in the freezer.
Nutrition
Calories: 376kcalCarbohydrates: 8gProtein: 28gFat: 26gSaturated Fat: 9gTrans Fat: 1gCholesterol: 81mgSodium: 651mgPotassium: 481mgFiber: 1gSugar: 5gVitamin A: 800IUVitamin C: 35mgCalcium: 26mgIron: 3mg
Tried this recipe?Let us know how it was!