Vietnamese Shaking Beef (Bò Lúc Lắc)
What is Bò Lúc Lắc?
Bò lúc lắc is Vietnamese shaking beef. Cubes of marinated ribeye are seared in a smoking-hot pan, then tossed (or "shaken") with butter, bell pepper and onions in a savory-sweet glaze of oyster sauce, seasoning sauce and sweet soy sauce. It's often served with watercress, tomatoes and rice.
Vietnamese Shaking Beef (Bò Lúc Lắc)
Juicy cubes of ribeye marinated in a savory-sweet sauce, seared in a smoking-hot pan and tossed with butter, bell pepper and onions.
Ingredients
Beef and marinade
- 1 thick-cut ribeye cut into 1½-inch cubes
- 2 tablespoon oyster sauce
- 2 tablespoon seasoning sauce
- 1 tablespoon fish sauce
- 1½ tablespoon sugar
- 1 tablespoon dark sweet soy sauce I use ABC Medium Soy Sauce
- MSG to taste
- black pepper to taste
- garlic minced
Stir-fry
- cooking oil for searing
- 1 tablespoon butter
- 1 red bell pepper cut into chunks
- ¼ white onion cut into chunks
- ¼ red onion cut into chunks
Instructions
- Marinate: In a bowl, combine the ribeye cubes with the oyster sauce, seasoning sauce, fish sauce, sugar, dark sweet soy sauce, MSG, black pepper and minced garlic. Mix well and let marinate.
- Bring to room temp: Let the marinated beef come to room temperature before cooking so it sears evenly.
- Sear the beef: Heat oil in a pan or wok over high heat until smoking. Sear the beef in batches, about 2 minutes per side. Set aside.
- Cook the vegetables: Add the butter to the pan and sauté the bell pepper, white onion and red onion for 1 minute.
- Finish: Return the beef to the pan and toss for 1 more minute until heated through. Serve right away.
Notes
Don't crowd the pan: Searing in batches keeps the pan hot so the beef gets a good crust instead of steaming.
