Bò Lúc Lắc (Shaking Beef)

Marinate the Beef: In a large bowl, combine soy sauce, oyster sauce, fish sauce, sugar, minced garlic, and black pepper. Add the beef cubes and mix well to coat. Let it marinate for at least 30 minutes, or refrigerate overnight for better flavor absorption.
Prepare the Vegetables: While the beef is marinating, prepare the vegetables. Thinly slice the red onion and cut the bell pepper into bite-sized pieces. Set aside.
Cook the Beef: Heat vegetable oil in a large skillet or wok over high heat. Add the marinated beef cubes and spread them in a single layer. Allow the beef to sear for about 1-2 minutes without stirring to develop a nice crust. Shake the pan or stir the beef, ensuring all sides are evenly browned and cooked to your desired doneness. Remove the beef from the skillet and set aside.
Cook the Vegetables: In the same skillet, add a little more oil if needed. Add the sliced red onion and bell pepper, stir-frying for about 2-3 minutes until they are slightly tender but still crisp.
Combine and Serve: Return the cooked beef to the skillet with the vegetables. Add rice vinegar and give it a quick stir to combine all the flavors. Cook for an additional 1-2 minutes. Serve the Bò Lúc Lắc over a bed of fresh lettuce, cherry tomatoes, and cucumber slices, accompanied by steamed jasmine rice.

Add a fragrant twist to the traditional recipe by incorporating finely chopped lemongrass into the marinade. This variation offers a fresh, citrusy flavor that complements the savory beef.

Bò Lúc Lắc, also known as Shaking Beef, is a beloved Vietnamese dish that has gained popularity worldwide for its flavorful, tender beef cubes and its simple yet delicious preparation. The name "shaking beef" comes from the cooking method, which involves shaking the pan to sear the beef evenly. This dish is not only a staple in Vietnamese cuisine but also a favorite among food enthusiasts seeking a taste of authentic Vietnamese flavors. In this blog, we will explore the traditional recipe of Bò Lúc Lắc and introduce some exciting variations to suit different tastes.

Traditional Bò Lúc Lắc Recipe

Variations of Bò Lúc Lắc

For those who enjoy a bit of heat, add some sliced red chili peppers or a teaspoon of chili paste to the marinade. This version of Bò Lúc Lắc will satisfy spice lovers with its fiery kick.

High Heat Cooking: Ensure your skillet or wok is very hot before adding the beef to achieve a good sear and lock in the juices.
Do Not Overcrowd: Cook the beef in batches if necessary to avoid overcrowding the pan, which can cause steaming instead of searing.
Resting Time: Let the beef rest for a few minutes after cooking to allow the juices to redistribute, resulting in tender and juicy beef cubes.

Conclusion

Bò Lúc Lắc is a versatile and delicious dish that can be easily adapted to suit different preferences. Whether you stick to the traditional recipe or experiment with various flavors, this Vietnamese Shaking Beef is sure to become a favorite in your culinary repertoire. Enjoy making and sharing this delightful dish with your family and friends!
By following these steps and variations, you can bring the authentic taste of Vietnamese cuisine to your kitchen and delight your taste buds with the rich flavors of Bò Lúc Lắc.

Recipe and Variations of Bò Lúc Lắc, a Popular Beef Dish

Ingredients:

1 pound (450g) beef sirloin or tenderloin, cut into 1-inch cubes
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 teaspoon black pepper
1 red onion, thinly sliced
1 bell pepper, cut into 1-inch pieces
2 tablespoons rice vinegar
Fresh lettuce, cherry tomatoes, and cucumber slices for serving
Steamed jasmine rice

Instructions:

1. Lemongrass Shaking Beef

2. Spicy Shaking Beef

3. Honey-Garlic Shaking Beef

Introduce a touch of sweetness by adding a tablespoon of honey and extra garlic to the marinade. The honey caramelizes during cooking, creating a rich and flavorful glaze on the beef.

4. Vegetarian Shaking "Beef"

Replace the beef with firm tofu or seitan for a vegetarian-friendly version of this dish. The marinade and cooking method remain the same, ensuring that the vegetarian "beef" is just as flavorful and satisfying.