Easy Vietnamese Shaking Beef (Bò Lúc Lắc) -

Easy Vietnamese Shaking Beef (Bò Lúc Lắc)

Course: Appetizer, Main Course

Cuisine: Asian, Vietnamese

Keyword: beef, vietnamese

Prep Time: 5

Cook Time: 10

Marinate Time: 30

Total Time: 45

Servings: people

Calories: 593kcal

Tender, juicy cubes of steak pan-seared in a rich, buttery garlic sauce! Learn how to make authentic Vietnamese Shaking Beef (Bò Lúc Lắc) in under an hour.

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Equipment

Ingredients

For the beef

2 pounds sirloin steaks (*see notes) fat trimmed & cut into 1-inch cubes

For the marinade

3 teaspoons garlic (4 cloves, minced or pressed) or 2 teaspoons garlic powder
3 Tablespoons soy sauce
2 Tablespoons oyster sauce
1 teaspoon fish sauce
1½ Tablespoon white sugar or brown
½ teaspoon ground black pepper

To cook the beef

1 Tablespoon canola or vegetable oil
2 Tablespoons unsalted butter
3 teaspoons garlic (4 cloves, minced or pressed) or 2 teaspoons garlic powder
1 large yellow or white onion halved & cut into 1-inch wedges
3 stalks green onions (optional) use the white stems from green onions and save the leafs for use a later time

For the lime dipping sauce

6 teaspoons lime juice (from 1 lime) or juice from 1/2 a lemon
2 teaspoons sea salt or 1 teaspoon Table salt
½ teaspoon ground black pepper

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Instructions

Prep and Marinate: Trim any excess fat from the steak and cut it into uniform 1-inch cubes. In a large bowl, combine the beef with 3 tsp minced garlic, soy sauce, oyster sauce, fish sauce, sugar, and ½ tsp black pepper. Cover with plastic wrap and let marinate at room temperature for 30 minutes.
Sear the Beef: Heat a large non-stick pan or wok over medium-high heat. Add the beef cubes in a single layer (do not overcrowd the pan). Sear for 1 to 2 minutes per side for medium-rare doneness. (Cook slightly longer if you prefer medium or well-done). Remove the seared meat and set it aside on a plate.
Build the Sauce: Keep the heat on medium-high. Add the canola oil, unsalted butter, remaining 3 tsp minced garlic, and sliced onion wedges to the pan. Fry for 2 minutes. Pour the leftover marinade directly from the mixing bowl into the pan. Stir and cook for another 2 minutes until the onions soften slightly. Reduce the heat to medium.
Toss and Glaze: Add the seared beef (and any resting juices) back into the pan along with the green onion stems. Toss and mix everything for 3 to 5 minutes until the meat is well coated in the hot sauce.
Make the Dipping Sauce: In a small bowl, gently stir together the lime juice, sea salt, and remaining ½ tsp black pepper. (Do not overmix; leave the salt grains slightly intact).
Serve: Serve the shaking beef hot alongside a watercress or spring mix salad dressed with seasoned rice vinegar. Garnish with sliced tomatoes and cucumbers, and serve with steamed rice and the lime dipping sauce!

Video

Notes

Why Room Temperature Matters: Allowing your beef to marinate at room temperature takes the chill off the meat. If you throw freezing cold beef into a hot pan, the pan's temperature will drop rapidly, causing the meat to steam and boil rather than developing a beautifully caramelized, brown crust.

What is the best cut of beef for Bò Lúc Lắc?

Traditionally, high-end Vietnamese restaurants use Filet Mignon for Shaking Beef because it is incredibly tender. However, since that can be quite pricey for a weeknight dinner, I highly recommend Top Sirloin, Rib-Eye, Boneless Short Ribs, or Tri-Tip!

Do I absolutely need a wok to make this?

Not at all! While a wok is traditional and makes it easier to "shake" and toss the meat over a high flame, a large, flat non-stick frying pan or cast-iron skillet works perfectly. Just use a spatula to toss the beef instead!

Is it safe to use the leftover marinade for the sauce?

Yes, because we are cooking it! By pouring the leftover marinade into the hot pan and letting it bubble and cook aggressively for at least 2 minutes, it reaches a safe temperature and transforms into an incredibly rich, savory pan gravy.

Nutrition