The Best Authentic Bò Lúc Lắc Vietnamese Shaking Beef

Have you tried Bò Lúc Lắc Vietnamese Shaking Beef before?

Bò Lúc Lắc Vietnamese Shaking Beef is the steak recipe you need to try! The savory juicy beef is usually eaten over a bed of lettuce and tomatoes drizzled with vinaigrette, topped with the pickled onions. While Bo Luc Lac is traditionally served with salad, tomato rice, and dipping sauce it is just as delicious with white rice or just on its own!

This Bò Lúc Lắc Vietnamese Shaking Beef is another one of my favorites

Not only do I love the flavors of this beef, the prep is fast, and this dish can come together in less than 30 minutes. If you are preparing the shaking beef Bo Luc Lac on it's own, prep is just 5 minutes , and cook time is only 5 minutes as well. Add in the marinating time of 10 minutes and you have a 20 minute meal.

What is Bò Lúc Lắc Vietnamese Shaking Beef served with?

Bò Lúc Lắc goes so well with fresh lettuce or watercress and tomatoes that has been drizzled in vinaigrette topped with pickled onions. White rice is also wonderful with Bo Luc Lac, but tomato rice with hints of garlic and butter truly elevate the shaking beef. If you want to add a little more zing to this dish, an optional dipping sauce with lime salt and pepper is also included below.

Lúc Lắc means to shake in Vietnamese

Traditionally this dish is made with a wok on high heat where the beef needs to be seared, and shaken to achieve its slightly charred edges. "Lúc Lắc" means shaking in Vietnamese and Bò" is the Vietnamese word for Beef.

If you LOVE Vietnamese food, here are some of my other favorite VIETNAMESE DISHES you'll LOVE!

• Spring rolls
• Egg Rolls
• Caramelized spare ribs

Ingredients

Beef

• 2.5 lbs beef (Top Sirloin, Ribeye, Filet or Tri-Tip) 1-1 ½" bite sized cubes These are the most tender cuts of beef recommended
• 2 tbsp oyster sauce
• 1.5 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 4 cloves garlic minced
• 2 tbsp butter (optional)

Tomato Rice

• 6 cups cooked rice
• 3-6 oz tomato paste (small can)
• 10 cloves garlic (minced)
• 4 tbsp cooking Oil
• 1 ½ tbsp chicken powder
• 1 tbsp fish sauce
• 1 ½ tbsp maggi seasoning
• 2 tbsp butter
• 1 tbsp fried garlic (optional for garnish)

Salad

• 1 Head Lettuce ( Or watercress)
• 2 Tomatoes

Dipping Sauce (Optional)

• 1.5 tbsp Lime Juice
• 1 tsp Salt
• ½ tsp Black Pepper

Pickled Onions

• 1 tbsp Salt
• 1 tbsp Sugar
• ½ cup Rice Vinegar (Seasoned) Or Apple Cider Vinegar
• ½ cup Water
• 1 Red Onion
• 1 Shallot

Instructions

Beef

• Mince 4 cloves of garlic and place into mixing bowl
• Cut beef into 1-1 ½" cubes
• Into a bowl, combine the beef with the marinade ingredients (2 tablespoon oyster sauce, 1.5 tablespoon fish sauce, 1 tablespoon dark soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 4 cloves garlic minced)
• Marinate at least 10 minutes, but overnight is best.
• If you are using the pickled onions, prepare them now. (Directions below) If you are cooking the tomato rice, cook the white rice now and refrigerate overnight.
• When the meat is done marinating, prepare your salad, and cook the rice.
• Turn your wok or pan to high heat. If using a wok, do not add oil until the wok is smoking, then add oil and wait another minute for the oil to heat up.
• Add the beef and cook in small portions so the beef can brown up. The beef should have about 1" between pieces while cooking. Try not to crowd the pan.
• Cook for 2 minutes, then flip the beef and shake 1-2 times for another 1-2 more minutes.
• Set aside and repeat the process until all the beef is cooked. (Medium-Medium Rare)
• Once all the beef is cooked, throw everything into the pan again for 1 minute to reheat.
• Add butter (optional) , mix together and plate on top of the salad.

Tomato Rice

• Heat up your pan to medium heat and add 2 tablespoon oil.
• Add in beaten egg and cook ¾ of the way, and remove.
• Add 2 more tablespoon of oil, and add the garlic and cook 2-3 minutes until fragrant and lightly browned.
• Add in your day old rice and and separate the rice clumps.
• Add in the tomato paste and seasonings. Start with just half the can of tomato paste if you want a less tomatoey rice. (1 ½ tablespoon chicken powder, 1 tablespoon fish sauce, 1 ½ tablespoon maggi)
• Continue separating the rice and mixing in the seasonings. Let the rice cook with the tomato paste for a 3-4 minutes.
• Add the the egg and mix into the rice.
• Add in the butter, and mix into the rice. The butter is technically optional, but highly recommended to reduce the acidity from the tomato paste.

Salad

• Wash your Lettuce and tomatoes and prepare on a platter

Dipping Sauce (optional)

• Juice 1.5 tablespoon lime and add salt and black pepper

Pickled Onions

• Thinly slice 1 red onion and 1 shallot.
•  Add 1 tablespoon salt , 1 tablespoon sugar and ½ cup rice vinegar to your jar and mix well
• Add sliced onions and shallots to jar
• Top off with water
• Pickle can be enjoyed immediately but it's best after a few hours or overnight. Your pickles will be ready to eat with they turn a solid pink color.

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