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Shaking Beef (Bò Lúc Lắc)

A quick and flavorful Vietnamese beef dish, marinated and seared to perfection, served with tangy pickled onions and fresh vegetables.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 430
Ingredients Method Notes

Ingredients
  

Beef
  • 250 g 250g steak, cut into ¾" cubes Choose a tender cut like sirloin or ribeye for the best texture.
Marinade
  • 1 Tbsp 1 Tbsp oyster sauce
  • ½ Tbsp ½ Tbsp soy sauce Check for low-sodium varieties if you're watching your salt intake.
  • ½ Tbsp ½ Tbsp fish sauce
  • ½ tsp ½ tsp black soy sauce
  • 1 big clove 1 big clove garlic, grated
  • 1 tsp 1 tsp sugar Adjust sweetness to taste.
  • ½ tsp ½ tsp black pepper
Cooking
  • 2 tsp 2 tsp cooking oil Use a high smoke point oil like canola or vegetable.
Vegetables
  • 1 handful A handful cherry tomatoes, pierced with a knife or julienned bell peppers Colorful options elevate the dish.
Garnish
  • 1 serving Pickled red onion (optional, but highly recommended for a tangy kick) A must-try for added flavor.
  • Some servings Some salad greens for serving Add freshness and crunch.

Method
 

Preparation
  1. Prepare the Pickled Onion: Thinly slice a red onion and place it in a jar.
  2. In a small pot, combine equal parts vinegar and water with a pinch of sugar and salt, bring to a boil, then pour over the onions.
  3. Let it cool, then refrigerate. This will add an amazing tang to your dish.
Marinating
  1. In a mixing bowl, combine the beef cubes with the oyster sauce, soy sauce, fish sauce, sugar, black pepper, and garlic.
  2. Mix thoroughly, then cover and let marinate for at least 30 minutes (the longer, the better for flavor).
Cooking
  1. In a hot wok, add cooking oil. Once shimmering, add the marinated beef in a single layer without overcrowding.
  2. Sear for just 30 seconds on each side without stirring to create that beautiful caramelization. Remove from heat once browned and just cooked (about 3-4 minutes total).
  3. Toss in the cherry tomatoes or bell peppers and let them sear for an additional 20 seconds. Remove from heat when done.
Serving
  1. Plate the dish over a bed of salad greens for a vibrant, fresh touch.
  2. Garnish with your pickled onions for that essential tang.

Notes

Chef’s Tips: Ensure your pan is hot enough before adding the beef; a hot wok is key to getting a good sear. Avoid overcrowding the pan to prevent steaming.