shaking beef

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Vietnamese Shaking Beef Recipe by Tasty

lb thick rib eye

garlic,

brown sugar

soy sauce, divided

oyster sauce

fish sauce

black pepper,

sugar

white vinegar

water

red onion,

watercress

roma tomatoes, sliced

vegetable oil

cilantro,

white rice, cooked,

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In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.

In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.

On a platter, arrange the watercress and tomato slices.

Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.

Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.

Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.

https://vid.tasty.co/output/89842/landscape_480/1523983253

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!

Shaking beef is a great way to make a little beef go a long way in this delicious composed salad.

shaking beef - Vietnamese thit bo luc lac

beef

salt (to season the beef)

tsp black pepper (you want to give the beef

garlic (- minced)

tbsp vegetable oil (plus a little more if

tsp dark soy (Thai sweet soy preferably)

tbsp oyster sauce (Thai preferably (strongly recommended really))

tbsp fish sauce

mirin

sugar (Or even more if you like things a bit sweet.)

tsp sesame oil

tbsp rice vinegar

watercress (or baby greens of your choice.)

red onion (thinly sliced)

cherry tomatoes

Prepare your greens, red onion and tomatoes. Set aside.

Combine the all sauce ingredients in a small bowl. You will be deglazing your pan with this sauce.

Do your prep

Pre-heat a heavy frying pan that will hold the steaks in a single layer over medium to medium high heat. Add the oil. Right before you start frying the steaks, season liberally with salt and pepper.

Turn on your ventilation fan. This is going to smoke.

Place the beef in the pan and fry around 3-4 minutes. You want a nice crust on the beef. This should get you to about medium rare. Depends on how thick your steaks are and how hot your pan is. I can&#039;t be more precise because I just don&#039;t know your specific details.

Flip the steak and cook it another 3 minutes. Remove and let rest around 10 minutes. Check your internal temperature. 125F is rare. 130 is medium rare. Remove the pan from the heat.

After the steak has rested for 10 minutes cut the beef into big bite size chunks.

Return the pan to medium low heat. Keep an eye on it. You don&#039;t want your fond to burn. Once it is heated add the garlic and cook around 30 seconds.

Turn the heat up and deglaze the pan with the sauce. Scrape up all that delicious brown gold and stir to get it to dissolve into the sauce.

As soon as you have finished deglazing the pan turn down the heat to low.  Taste it. Now start adding the rice wine vinegar. You are looking for a nice balance of acid and savoury. Creep up on it.

When you get to the point you are happy with your sauce (now your vinaigrette really) return the beef to the pan. Heat through gently. You don&#039;t want it to cook more. Just warm it up.

To serve spread your greens out on a plate. Top with onions and tomatoes. Drizzle with a bit of vegetable oil.  Spoon the beef onto this mixture and drizzle with the sauce. Serve with lime wedges. Plate individually or as a communal appetizer.

Cook the beef

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

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

Bò Lúc Lắc Vietnamese Shaking Beef is the steak recipe you need to try! The savory juicy beef is usually eaten over a bed of lettuce and tomatoes drizzled with vinaigrette, topped with the pickled onions.

Authentic Bò Lúc Lắc Vietnamese Shaking Beef

lbs beef (Top Sirloin, Ribeye, Filet

tbsp dark soy sauce

tsp sugar

garlic

butter

rice

tomato paste (small can)

garlic (minced)

tbsp cooking Oil

chicken powder

tbsp maggi

tbsp butter

tbsp fried garlic (optional

Head Lettuce

Tomatoes

Lime

Salt

tsp Black Pepper

Sugar

Rice Vinegar (Seasoned) Or Apple Cider Vinegar

Water

Red Onion

Shallot

Mince 4 cloves of garlic and place into mixing bowl

Cut beef into 1-1 1/2&quot; cubes

Into a bowl, combine the beef with the marinade ingredients

Marinate at least 10 minutes, but overnight is best.

If you are using the pickled onions, prepare them now. (Directions below) If you are cooking the tomato rice, cook the white rice now and refrigerate overnight.

When the meat is done marinating, prepare your salad, and cook the rice.

Turn your wok or pan to high heat. If using a wok, do not add oil until the wok is smoking, then add oil and wait another minute for the oil to heat up.

Add the beef and cook in small portions so the beef can brown up. The beef should have about 1&quot; between pieces while cooking. Try not to crowd the pan.

Cook for 2 minutes, then flip the beef and shake 1-2 times for another 1-2 more minutes.

Set aside and repeat the process until all the beef is cooked. (Medium-Medium Rare)

Once all the beef is cooked, throw everything into the pan again for 1 minute to reheat .

Add butter (optional) , mix together and plate on top of the salad.

Beef

Heat up your pan to medium heat and add 2 tbsp oil.

Add in beaten egg and cook 3/4 of the way, and remove.

Add 2 more tbsp of oil, and add the garlic and cook 2-3 minutes until fragrant and lightly browned.

Add in your day old rice and and separate the rice clumps.

Add in the tomato paste and seasonings. Start with just half the can of tomato paste if you want a less tomatoey rice.

Continue separating the rice and mixing in the seasonings. Let the rice cook with the tomato paste for a 3-4 minutes.

Add the the egg and mix into the rice.

Add in the butter, and mix into the rice. The butter is technically optional, but  highly recommended to reduce the acidity from the tomato paste.

Tomato Rice

Wash your Lettuce and tomatoes and prepare on a platter

Salad

Juice 1.5 tbsp lime and add salt and black pepper

Dipping Sauce (optional)

Thinly slice 1 red onion and 1 shallot.

 Add 1 tbsp salt , 1 tbsp sugar and 1/2 cup rice vinegar to your jar and mix well

Add sliced onions and shallots to jar

Top off with water

Pickle can be enjoyed immediately but it&#39;s best after a few hours or overnight.  Your pickles will be ready to eat with they turn a solid pink color.

Pickled Onions

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

black pepper

neutral oil

green lettuce

cucumber

tomato

onion

unsalted butter

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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