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Bò Lúc Lắc, or “Shaking Beef,” is a vibrant Vietnamese dish that brings together tender cubes of marinated beef, fresh greens, and a lively dipping sauce.
Known for its juicy, flavourful beef with a seared exterior and tender centre, Bò Lúc Lắc is a delightful combination of savoury, sweet, and tangy elements.
Whether served as a main dish with rice or over a bed of crisp salad greens, Bò Lúc Lắc offers an inviting taste of Vietnamese cuisine that’s as satisfying as it is approachable.
What Is Bò Lúc Lắc?
Bò Lúc Lắc, which translates to “shaking beef,” is a Vietnamese stir fry where small cubes of beef are quickly seared in a hot pan. The “shaking” refers to the chef’s technique of tossing the pan or wok to evenly cook and coat the meat in a savoury sauce.
The beef is typically marinated in a mix of soy sauce, oyster sauce, sugar, and sometimes garlic, creating a glaze that gives the meat its rich, umami flavour. It’s often served on a bed of watercress or alongside fresh tomato and cucumber slices, which provide a crisp contrast to the richness of the beef.
This dish is not only delicious but also visually appealing, with vibrant colours and a tempting aroma that make it a standout at any meal. While it’s commonly found in Vietnamese restaurants around the world, it remains a beloved home cooked dish in Vietnam, enjoyed at family gatherings and festive occasions.
Ingredients and Taste
The ingredients in Bò Lúc Lắc are straightforward, yet they come together to create a complex and satisfying flavour profile. Cubes of high quality beef, such as tenderloin or sirloin, are marinated to infuse them with flavour and to keep them tender.
The marinade typically includes soy sauce, oyster sauce, sugar, and black pepper, creating a savoury base with a touch of sweetness that caramelizes as the beef cooks.
Garlic and sometimes shallots are added to enhance the flavour, giving the beef a subtle aromatic quality. The beef is cooked quickly in a hot pan to achieve a beautiful sear while keeping the inside tender and juicy.
Served on a bed of watercress or fresh lettuce, the dish is often accompanied by a lime dipping sauce made with salt and pepper, adding a zesty, tangy finish to each bite. The taste is a harmonious blend of savoury, slightly sweet, and lightly acidic flavours that are balanced by the freshness of the vegetables.
A Taste of History
Bò Lúc Lắc has an interesting background that reflects Vietnam’s culinary adaptation of global influences. While the dish is Vietnamese, it shows a subtle French influence, especially in its choice of ingredients and cooking techniques.
The use of beef, for instance, was introduced to Vietnamese cuisine during French colonization, as beef wasn’t as commonly consumed in traditional Vietnamese diets. Over time, Vietnamese cooks incorporated beef into their culinary repertoire, adding native flavours and techniques that made it uniquely their own.
The “shaking” technique itself is reflective of the stir frying method, which likely draws influence from neighbouring Asian cuisines.
Bò Lúc Lắc became a way to take an ingredient introduced from abroad and prepare it in a distinctly Vietnamese style, highlighting local flavors and creating a dish that’s both bold and balanced.
Bò Lúc Lắc (Vietnamese Shaking Beef) Recipe
Serves: 4 people
Ingredients:
For the Beef Marinade:
- 500g (1 lb) beef sirloin or tenderloin, cut into 1 inch cubes
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
For Cooking:
- 2 tbsp vegetable oil (for frying)
- 2 cloves garlic, minced
- 1 medium onion, cut into wedges
- 1 bell pepper (red or green), cut into 1 inch pieces
For the Salad:
- 1 bunch watercress, washed and drained
- 1 cucumber, thinly sliced
- 1 small tomato, sliced
For the Dipping Sauce:
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
Directions
To start, combine the soy sauce, oyster sauce, fish sauce, sugar, black pepper, and 1 tablespoon of vegetable oil in a large bowl. Add the beef cubes to the bowl and mix thoroughly, ensuring each piece is well coated. Cover and marinate for at least 15 minutes, or up to 1 hour for more flavour.
While the beef marinates, prepare the salad by arranging the watercress, cucumber slices, and tomato on a serving platter. This fresh, crunchy base complements the richness of the beef.
In a small bowl, mix together the salt, black pepper, and lime juice for the dipping sauce. Adjust the lime to taste; this tangy, peppery sauce adds a refreshing contrast to the savoury beef.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the onion wedges and bell pepper, stirring for 2-3 minutes until they begin to soften. Remove and set aside. This brief stir frying retains the vegetables' crunch and bright colour.
In the same skillet, add the remaining tablespoon of oil and let it heat until it shimmers. Add the minced garlic and sauté for a few seconds until fragrant, being careful not to let it burn.
Add the marinated beef to the skillet in a single layer. Let it sear undisturbed for 1-2 minutes to achieve a nice brown crust. Then, shake or stir the beef to sear all sides evenly, cooking for about 3-4 minutes total for medium-rare. Avoid overcooking to keep the beef tender.
Return the cooked onion and bell pepper to the skillet with the beef, tossing everything together briefly. The vegetables should just heat through and absorb some of the beef juices, enhancing the dish's flavour.
Arrange the shaking beef and vegetables over the watercress salad on the serving platter. Serve with the lime-pepper dipping sauce on the side. For a traditional touch, enjoy with steamed jasmine rice or crusty French bread to soak up the savoury juices.
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