vietnamese shaking beef

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!

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

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Traditional Vietnamese Shaking Beef...

Top 2 vietnamese shaking beef recipes from across the web

The most viewed vietnamese shaking beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bò Lúc Lắc (Vietnamese Shaking Beef...

Traditional Vietnamese Shaking Beef...

The most viewed vietnamese shaking beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine