holding a seared ribeye cube with tongs

Seared, fatty ribeye with aromatic onions paired with the sweet and citric flavors of love apple rice. Can you feel your oral cavity watering? Bò lúc lắc is a very accessible dish because information technology has the familiar taste of steak and onions with a twist. It's most popularly chosen "shaking beefiness," but makes more sense equally "shaken beef" to me (because it'due south 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 you melt the beef. Yous can find it in many Vietnamese eating place these days, only I relish cooking this dish at home because it's and 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. Beef was however a luxury, so dishes similar bò lúc lắc were reserved for the upper grade 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, nosotros want to go with something more tender and something that cooks fast. Tenderloin is e'er a good but expensive choice. For this recipe we used ribeye, which has a good amount of fat and good season.

tomato rice with cilantro leaf

For the marinade, you desire to cut the meat into 1 inch cubes and combine oyster sauce, soy sauce, minced garlic, garlic oil, and saccharide in a bowl and marinate the meat for at least i hour. This serves as a great base of operations for flavorful meat bites.

adding bell peppers and onions to saute

Before cooking the steak bites, you desire to quickly saute the veggies in a pan over medium heat. You lot don't want to soften the vegetables besides much, simply 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 all-time to let information technology come up to room temp before cooking then y'all can get a proper gradient of washed-ness without a super raw centre. You'll need to adjust your heat appropriately to go a proper sear without cooking the center too much though.

sauteing ribeye beef and onions

Since steak is cooked to proper done-ness on the start go, it must get cooked more if you reheat information technology then this is best eaten immediately. Of course if you must make more to eat throughout the week, it reheats ok too.

overhead view of bo luc lac on a plate

Bò lúc lắc is oftentimes served on a bed of greens (specially 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 as well has a lime based dipping sauce that is easy to brand, it's just a mix of lime, salt, and pepper.

horizontal view of shaken beef / bo luc lac

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

Shaking Beef Pinterest Image

Viet shaken beef / bo luc lac

Beef Marinade

  • 1 lb beef ribeye cut into 1-1½" cubes
  • one tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp garlic minced
  • two tbsp garlic oil
  • ½ tsp sugar
  • 1 tsp cornstarch or tapioca starch for blanket beef
  • vegetable oil
  • Maggi for table salt

Tomato Rice

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

Sauted Vegetables

  • 1 tbsp vegetable oil
  • ½ white or yellow onion cut into large 1½" chunks
  • 1 bell pepper cut into large 1½" chunks
  • ½ stalk green onion cutting into 2" pieces

Shaking Beef

  • Combine all the ingredients and beef except for the cornstarch in a bowl and marinate for at to the lowest degree 1 hour.

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

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

  • Glaze each piece of beefiness in cornstarch. Heat a pan on medium high or loftier, then brownish the meat on all sides in about ii-iv batches depending on the size of your pan.

  • Once yous have cooked all your beef, add together them into a pan with the vegetables over medium-depression heat, and stir for about ii minutes.

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

Tomato Rice

  • Set and cook ane c of rice as you would usually. I similar to apply 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 information technology doesn't burn down.

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

  • Add the tomato paste and proceed to stir to incorporate the crimson coloring evenly throughout the rice.

  • Add a few splashes of fish sauce and sense of taste the rice. I would offset with ii dashes and build from there, you don't desire to add besides much saltiness since this will be eaten with the beef.

Vegetables

  • Wash and prep all vegetables.

  • Put one tbsp of oil in a pan over medium rut.

  • Add the onions and bell peppers. Saute for most 2 minutes until the onions turn slightly translucent, just not besides soft.

  • Add green onions last to prevent them from wilting, stir to mix.

  • Remove the vegetables and place aside in a basin. You lot will be mixing these again with the beefiness.

Calories: 874 kcal | Carbohydrates: 35 g | Protein: l chiliad | Fat: 60 g | Saturated Fat: 27 1000 | Cholesterol: 138 mg | Sodium: 1175 mg | Potassium: 901 mg | Cobweb: ii one thousand | Saccharide: 6 m | Vitamin A: 2049 IU | Vitamin C: 81 mg | Calcium: 30 mg | Atomic number 26: 5 mg

Course: Dinner, Principal Class

Cuisine: Vietnamese

Keyword: beefiness, Vietnamese Cuisine

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