holding a seared ribeye cube with tongs

Seared, fat ribeye with aromatic onions paired with the sweet and citric flavors of tomato rice. Can you experience your mouth watering? Bò lúc lắc is a very accessible dish because it has the familiar taste of steak and onions with a twist. Information technology's most popularly called "shaking beef," simply makes more sense as "shaken beefiness" to me (considering it'southward obviously not quivering on the plate).

While "bò" ways "beef," "lúc lắc" is probable onomatopoeia for the shaking sounds you hear in the wok as y'all cook the beef. Y'all can find it in many Vietnamese eating place these days, but I enjoy cooking this dish at home because information technology's so easy to make.

shaken beef with veggies and tomato rice

Historically, dishes with beef were uncommon in Vietnam until French colonization in the 19th century. Beefiness was notwithstanding a luxury, and then dishes like bò lúc lắc were reserved for the upper class and special occasions. These days, meat is much more affordable and bò lúc lắc has turned into an everyday dish.

Since this is a quick sear in the pan, we want to become with something more tender and something that cooks fast. Tenderloin is e'er a good only expensive choice. For this recipe we used ribeye, which has a good amount of fat and skilful flavour.

tomato rice with cilantro leaf

For the marinade, you lot want to cut the meat into ane inch cubes and combine oyster sauce, soy sauce, minced garlic, garlic oil, and carbohydrate in a bowl and marinate the meat for at least ane 60 minutes. This serves as a cracking base of operations for flavorful meat bites.

adding bell peppers and onions to saute

Earlier cooking the steak bites, yous want to speedily saute the veggies in a pan over medium oestrus. Yous don't desire to soften the vegetables as well much, just enough to get a good texture to eat with the tender steak.

cubes of seared ribeye on a tray

As with all steak, it's best to permit it come to room temp before cooking so you lot tin can get a proper slope of washed-ness without a super raw center. You'll need to accommodate your heat appropriately to go a proper sear without cooking the eye too much though.

sauteing ribeye beef and onions

Since steak is cooked to proper done-ness on the commencement get, it must go cooked more if y'all reheat it then this is best eaten immediately. Of course if y'all must make more to swallow throughout the calendar week, it reheats ok besides.

overhead view of bo luc lac on a plate

Bò lúc lắc is frequently served on a bed of greens (particularly watercress) and mixed with fresh slices of tomatoes, cucumbers, and pickled onions. Veggies are optional, so if you're scared at least include the onion. This dish also has a lime based dipping sauce that is like shooting fish in a barrel to make, it'south merely a mix of lime, salt, and pepper.

horizontal view of shaken beef / bo luc lac

My favorite restaurant for this dish serves it with tomato rice, which takes this dish to a whole other level. To make the rice, all you need to exercise is mix cooked rice with sauteed garlic, tomato paste, and some fish sauce.

Shaking Beef Pinterest Image

Viet shaken beef / bo luc lac

Beefiness Marinade

  • 1 lb beefiness ribeye cut into 1-ane½" cubes
  • 1 tbsp oyster sauce
  • one tbsp soy sauce
  • 1 tsp garlic minced
  • two tbsp garlic oil
  • ½ tsp sugar
  • i tsp cornstarch or tapioca starch for coating beef
  • vegetable oil
  • Maggi for salt

Tomato Rice

  • i tbsp vegetable oil
  • one tsp garlic minced
  • 1 c cooked long grain rice
  • i tbsp tomato paste
  • Fish sauce to gustatory modality or salt or Maggi

Sauted Vegetables

  • 1 tbsp vegetable oil
  • ½ white or yellow onion cutting into big ane½" chunks
  • i bell pepper cut into large ane½" chunks
  • ½ stalk green onion cut into 2" pieces

Shaking Beefiness

  • Combine all the ingredients and beefiness except for the cornstarch in a basin and marinate for at least 1 hour.

  • While this marinates, wash and prep all the veggies.

  • Before cooking, transfer the beef to another plate to remove excess liquid and to come to room temp for about an hour.

  • Coat each piece of beef in cornstarch. Heat a pan on medium high or high, so brown the meat on all sides in about 2-4 batches depending on the size of your pan.

  • Once you accept cooked all your beef, add together them into a pan with the vegetables over medium-low heat, and stir for about 2 minutes.

  • Plate the veggies and beef. Add some Maggi to table salt to taste.

Tomato plant Rice

  • Prepare and cook ane c of rice as yous would normally. I similar to use a rice cooker and follow the instructions.

  • In a large pan over medium heat, add oil and garlic until fragrant and brown. Stir the garlic so it doesn't burn.

  • Add the rice and stir thoroughly to coat with the garlic.

  • Add together the lycopersicon esculentum paste and continue to stir to comprise the red coloring evenly throughout the rice.

  • Add a few splashes of fish sauce and taste the rice. I would starting time with two dashes and build from there, you don't want to add likewise much saltiness since this will be eaten with the beef.

Vegetables

  • Launder and prep all vegetables.

  • Put 1 tbsp of oil in a pan over medium heat.

  • Add together the onions and bell peppers. Saute for about ii minutes until the onions plow slightly translucent, simply not as well soft.

  • Add dark-green onions concluding to prevent them from wilting, stir to mix.

  • Remove the vegetables and place aside in a bowl. You volition exist mixing these again with the beef.

Calories: 874 kcal | Carbohydrates: 35 g | Poly peptide: fifty thou | Fat: lx g | Saturated Fat: 27 g | Cholesterol: 138 mg | Sodium: 1175 mg | Potassium: 901 mg | Fiber: 2 g | Sugar: six g | Vitamin A: 2049 IU | Vitamin C: 81 mg | Calcium: 30 mg | Atomic number 26: 5 mg

Class: Dinner, Main Course

Cuisine: Vietnamese

Keyword: beef, Vietnamese Cuisine

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