Some Vietnamese foods have been poorly translated into English, and Shaking Beef/ Bo Luc Lacis one of them. Not completely lost in translation, the “luc lac” is merely a description for the “shaking” or tossing of the beef back and forth in the wok after it’s quickly seared.  It’s a widely popular Vietnamese dish and as such, has many variations on how it’s served. Here is Shaking Beef/ Bo Luc Lac recipe that you can learn how to make it!

 

Ingredients

Beef Marinade

1.5 lbs beef sirloin (or any cut you like) cut into 1″ cubes

2 tbs minced garlic

1.5 tbs sugar

2 tbs oyster sauce

1 tbs fish sauce

1 tbs sesame oil

1 ts thick soy sauce

Vinaigrette

1/2 cup rice vinegar

1.5 tbs sugar

1/2 tbs salt

Dipping Sauce

Juice of 1 lime

1/2 ts kosher salt

1/2 ts fresh cracked pepper

1 red onion, thinly sliced

2 bunches of watercress, long stems trimmed

2 tomatoes, thinly sliced

Cooking oil for frying

 

METHOD:

Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.

Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.

Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides.  Do this in batches to cook all the beef if necessary.

Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.

Enjoy!

 

COOK’S NOTE:

Beef should be medium rare and test the meat by touch and sight–it will plump up slightly and be bouncy to the touch with a spatula.

Some restaurants serve it with sautéed onions, lettuce, and rice (white or tomato paste rice) while others may present it more like a steak salad served on a bed of watercress and tomatoes, topped with pickled onions. Dipping sauces might vary from a lime/salt/pepper sauce to a soy chili sauce…

Regardless of how you serve bo luc lac, it’s an easy and fantastic dish to make for a dinner for two or a party of ten. You can use any cut of steak you like such as filet or ribeye, but we prefer sirloin.

 

Categories: Food Recipes

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