bo luc lac

Ultra tender, Bò Lúc Lắc makes an incredibly EASY weeknight dinner. Serve vibrant Vietnamese flavors with savory garlic-infused beef juices!

Bò Lúc Lắc (Vietnamese Shaking Beef)

kg / 5.5 lb scotch fillet ((or any cut you prefer))

onion ((roughly cut))

red shallot ((thinly sliced))

garlic ((finely chopped; used for marinade))

garlic ((finely chopped; used for stir fry))

tbsp cooking oil ((for marinating))

cooking oil ((for stir frying))

tbsp sesame oil

tbsp oyster sauce

tbsp light soy sauce ((or MAGGI soy sauce))

tbsp sugar ((or

salt ((or

chicken bouillon powder

tsp pepper

Remove any tendon or silverside attached by lifting it with your fingers and making a small slice using a sharp knife. You&#039;re aiming to separate the meat with the tendon or silverside.

Flip the beef over and gently pull at the part of the tendon or silverside that was just cut and push the blade in the opposite direction to remove it from the meat. Tip: Keep the knife close to the chopping board for a clean removal.

Cube the meat into roughly 2cm x 2cm (0.8&quot; x 0.8&quot;) cubes. Make sure to cut against the grain to avoid having tough pieces.Note: &#039;Cutting against the grain&#039; means finding the direction the flesh is going and turning your knife perpendicular to that to make a cut.

Marinate the cubes with the garlic, oyster sauce, soy sauce, pepper, chicken bouillon powder, sugar, salt, oil and sesame oil for a minimum of 20 minutes.

Pour 4 tbsp cooking oil into a heated wok on medium heat and fry the onions, red shallots and garlic for 30 seconds.

Turn the heat to high and pour the marinated beef cubes in. Stir for 5 minutes or until cooked to your preferred doneness.Tip: Divide the cooking into 4-5 batches so the wok isn&#039;t overcrowded.

Plate and serve hot immediately!

Bo Luc Lac -Shaking Beef- is a spectacularly fresh and flavourful Viêtnamese salad of mixed greens, cucumbers, pickled red onions, juicy mango, tender rice vermicelli noodles, bright herbs, and an irresistible black pepper lime dressing.

Shaking Beef {Bo Luc Lac}

beef sirloin (trimmed of fat and

garlic (peeled and minced (or 2 tablespoons minced garlic))

sugar (or coconut sugar

soy sauce

fish sauce

sesame oil

spring greens

mint leaves

cilantro leaves

rice vermicelli noodles (prepared according to package instructions)

cucumber (thinly sliced)

mango

pickled red onions (or thinly sliced fresh red onion)

lime

lime juice

extra virgin olive oil

raw sugar or coconut sugar

salt

black pepper (can increase to

Add the beef, garlic, sugar, soy sauce, fish sauce, and sesame oil to a zipper top bag. Squish together thoroughly and refrigerate for at least one hour but up to overnight.

Drizzle half of the vegetable oil into a stainless steel or cast-iron skillet set over high heat. Add half of the beef cubes to the pan, shaking just to distribute the beef in an even layer, then leaving it to sear for 2 minutes.

Shake the pan or use a turner to stir the beef vigorously for 1-2 more minutes, or until the beef cubes are medium rare.

To Make the Shaking Beef

Combine the lime juice, olive oil, sugar, kosher salt, and black pepper in a jar with a tight fitting lid. Shake well to combine. You can store this in the refrigerator for up to two weeks.

To Make the Black Pepper Lime Vinaigrette

Toss together the mixed spring greens, mint leaves, and cilantro leaves and arrange over a large serving platter.

Pile the drained, rinsed noodles in the center of the greens.

Arrange the cucumber slices, mango pieces, and pickled red onions over the greens, and arrange the lime wedges around the outside of the greens. Be sure to leave a space over the noodles as this is where you'll put the hot beef.

Drizzle about 1 tablespoon of the Black Pepper Lime Vinaigrette over everything.

As soon as the Shaking Beef is medium rare, transfer it directly from the pan to the bed of rice noodles and drizzle with about another tablespoon of the Black Pepper Lime Vinaigrette.

Divide the salad at the table, including a lime wedge with each serving. Squeeze the lime wedge over the Bo Luc Lac before eating. Serve any extra Black Pepper Lime Vinaigrette at the table to use to taste.

To Make the Salad

This is a easy recipe for a Vietnamese dish called Bo Luc Lac and Vietnamese Shaking Beef. It is marinated in Vietnamese flavors served with lettuce, pickled red onions, and tomatoes.

Traditional Vietnamese Shaking Beef (Bo Luc Lac)

garlic (minced)

tbsp fish sauce

tsp oyster sauce

light brown sugar (see note 1)

tbsp dark soy sauce (see note 2)

tsp black pepper

tbsp sake (optional)

lb ribeye steak (1 inch cubes, see note 3)

water

rice wine vinegar (see note 4)

sugar

red onion (thinly sliced, divided, see note 5)

lettuce

tomatoes

Add the garlic, fish sauce, oyster sauce, brown sugar, black soy sauce, pepper, and sake into a large bowl. Whisk together until combined. Add the steak to the bowl and coat with the marinade. Set aside to marinate for 30 minutes.

Make the pickled red onions. Mix together the water, rice wine vinegar, and sugar in a small bowl. Add half the red onion and set aside.

Cook the steak after marinating for 30 minutes. First, heat a tablespoon of oil in a wok or large pan over high heat. Make sure it coats the entire bottom of the pan. Add in the steak.

Cook the steak for about 1-3 minutes per side until you get a brown sear on all sides. You are aiming for medium rare to medium. You may cook for more or less time depending on how thick your steak is.

Remove the steak from the heat. Add the rest of the onion to the pan and saute until soft (2-3 minutes).

Once the steak is done cooking, serve over a bed of lettuce with pickled red onions and sliced tomatoes.

https://www.youtube.com/watch?v=NF-dyDTmXOg

A step by step guide on how to make Vietnamese shaking beef (Bo luc lac) #shorts #vietnameseshakingbeef

How to make Vietnamese shaking beef (Bo Luc Lac) #shorts #vietnameseshakingbeef

A popular Vietnamese beef dish featuring seared cubed steak sautéed with garlic, onion, butter, and a soy marinade. Served on a bed of lettuce, watercress, and tomatoes, it comes with a zesty lime-salt-and-pepper dipping sauce for extra flavor.

Vietnamese Shaking Beef Recipe (Bò Lúc Lắc)

lbs beef sirloin

black pepper

garlic

vegetable oil

unsalted butter

onion

garlic (mince)

honey

rice vinegar

lime juice (about half a lemon/lime)

Lettuce

Watercress

Tomatoes

Cucumbers

Marinate beef

In a large bowl, marinate beef with sugar, salt, black pepper, and minced garlic for at least 10 minutes.

Make the sauce

In a small bowl, mix together soy sauce, fish sauce, honey, rice vinegar, and sugar. Add sugar a little at a time to taste. Leave out the aromatics (onions and garlic) at this point.

Pan fry the beef

In a large skillet or wok, heat up vegetable oil on high. Add the beef cubes and sear on all sides by shaking the beef until medium rare. It&#8217;s highly recommended to do this in batches to get a nice sear without overcooking. No more than 3 minutes total. Transfer beef to a plate and set aside.

Prepare the sauce and add beef

To the now empty skillet, add butter. Once melted, add onions and garlic. Sauté until fragrant (about 1-2 minutes). Add sauce mixture and seared beef cubes. Toss until nicely coated.

Serve

Transfer beef and sauce onto a bed of lettuce, tomatoes, and/or cucumbers. Serve shaking beef with its sister dish, red fried rice, and optional dipping sauce by mixing together lime juice, salt, and pepper.

https://www.youtube.com/watch?v=B6B78tnqUwk

#boluclac #VietnameseFood #ShakingBeef

Vietnamese Shaking Beef is seared cubed steak sauteed with garlic, onion, butter, and a soy marinade. The beef goes onto a bed of lettuce, watercress, tomato and/or cucumbers, and served with an optional lime-salt-and-pepper dipping sauce.

Vietnamese Shaking Beef (Bo Luc Lac)

Serves 3

INGREDIENTS

Beef Marinade

2 lbs sirloin (trim off excess fat and cut into 1-inch cubes)
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves (mince)

Sauce

2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 small red, white or yellow onion (slice into thin wedges)
1 garlic clove (mince)
2 tablespoons soy sauce
1 teaspoon fish sauce
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons granulated sugar

Lime Dipping Sauce (Optional)

2-3 teaspoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Salad

Lettuce
Watercress
Tomatoes
Cucumbers
INSTRUCTIONS

In large bowl, marinate beef with sugar, salt, black pepper, and minced garlic for at least one hour at room temperature or overnight in fridge for best results.

In a large skillet, heat up vegetable oil on medium-high. Add marinated beef cubes and sear on all sides by shaking beef until medium-rare. No more than 2-3 minutes total. Transfer to a bowl and set aside.

To the now empty skillet, add butter. Once melted, add onions and garlic. Sautee until fragrant (about 1-2 minutes). Add soy sauce, fish sauce, honey, rice vinegar and sugar. Cook the mixture for about 2-3 minutes.
Toss in seared beef cubes until nicely coated. Transfer beef and sauce onto a bed of lettuce, watercress, tomatoes, and/or cucumbers.
Mix together the lime juice, salt and pepper.

Serve shaking beef with rice, and lime dipping sauce on the side.

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Vietnamese Shaking Beef Recipe | Bò Lúc Lắc | Traditional Home Cooking

A delicious dish of marbled steak cubes, perfectly seared and juicy, tossed in a delicious sauce. this Vietnamese Shaking Beef is restaurant-quality!

Bò Lúc Lắc - Shaking Beef

palm sugar or brown sugar

cornstarch

oyster sauce

neutral oil

green lettuce

cucumber

tomato

In a medium bowl, add the beef cubes, garlic, palm sugar/brown sugar, cornstarch, black pepper, oyster sauce, fish sauce, light soy sauce, and neutral oil. Mix with your hands to evenly coat the beef. Cover with an overturned plate, refrigerate, and marinate overnight or at least 8 hours.

When you’re ready to cook the beef, first prepare your lettuce, cucumbers, tomatoes, and lime. On a serving platter, add a bed of lettuce. Arrange sliced tomatoes and cucumbers on either side of the plate, and add the lime wedges around the perimeter of the plate.

Heat a wok or skillet over medium-high heat until it’s just smoking (or, in the case of a nonstick skillet, just heat it until hot). Add 1 tablespoon of oil, and sear the beef cubes for 5 minutes, tossing periodically to brown all sides. Transfer the beef to a bowl.

Add the onions and another ½ tablespoon of oil. Cook for 2-3 minutes. If the pan is getting dry, add a splash of water to deglaze it.

Add the beef back to the wok, along with the dark soy sauce, oyster sauce, and finally the butter!

Give everything a toss to combine until the sauce is coating the beef and onions. Transfer to your prepared serving platter, on top of your bed of lettuce, and serve with steamed rice.

A couple of months ago, I had the worst Shaking Beef at a Vietnamese restaurant. The beef was tough and dry, but that wasn't the worst part. Over half of the dish was undercooked bell peppers. Needless to say, when this recipe showed up in my email, I knew I was going to make it.

I made this recipe with the ribeye caps. (I used the ribeye loins to make Sha Cha Beef.) The meat was tender and very flavorful. The butter was a glorious final touch. I served it on a bed of lettuce and tomato with a side of fragrant rice and a tropical fruit salad. Best of all, there wasn't a bell pepper in sight.

Just tried this tonight and it was so good! Lots of flavour from the marinade and makes it fairly hands off. I tried it with tri tip because it was on sale and it still worked very well even if it’s not quite as tender as ribeye. 

I do have one comment about the ingredients list after “For the Rest of the Dish”, it seems 1.5 tbsp oil is listed twice, but the instructions only tell you to use 1 tbsp for the beef, and 1/2 tbsp for the onions.

Would this work with venison? If so, what cut?

I have leftover steak (I know, what!?!?) and I’m wondering if I can successfully make this without the long marinade, just cook the onions in the sauce and add the beef cut up after to complete the dish?

The instructions are very clear. Those ingredients refer to the stir-frying of he beef and finishing up the sauce. Then the stir-fry gets poured only the plate (which is lined with lettuce leaves, and with tomatoes and cucumbers off to the sides).

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