Vietnamese Shaking Beef, also known as Bò Lúc Lắc, is a quintessential dish that captures the essence of Vietnamese cuisine. This beloved dish is a beautiful symphony of flavors and textures, combining tender cubes of beef with a savory, slightly sweet and garlicky sauce. The beef is quickly stir-fried, a method that embodies the “shaking” aspect of its name, as the pan is shaken vigorously to ensure the meat cooks evenly on all sides. Typically served with a bed of lettuce and slices of tomato and onion, this dish is often accompanied by a tangy lime-salt-pepper dipping sauce that enhances its rich flavors. Bò Lúc Lắc is not just a meal; it’s an experience, offering a delightful taste of Vietnam’s culinary heritage. Whether enjoyed in a bustling street food stall or a fine dining restaurant, it’s a testament to the simplicity and elegance of Vietnamese cooking.
A Culinary Journey: What is Bò Lúc Lắc?
Bò Lúc Lắc (pronounced “baw luck lack”) is a beloved Vietnamese beef dish known for its rich, complex flavor and unique tableside preparation technique. Translating to “shaking beef,” this iconic recipe features seared and marinated cubed steak stirred vigorously in a hot wok to sear the exterior and lock in juices.
Bò Lúc Lắc is typically served with a bed of fresh vegetables like beansprouts, lettuce, and herbs. A dipping sauce brings the components together, with choices like vinegar, chili, lime, or nuoc mam fish sauce.
The Art of the Shake
So where does Bò Lúc Lắc get its characteristic “shake”? The cooking process involves tossing beef cubes in a hot wok or pan, swirling them rapidly to sear the exterior. This imparts delicious caramelized flavor while keeping the inside tender and moist.
The vigorous shaking motion also prevents the beef from stewing and absorbs any released juices back into the meat. When done properly, the beef develops a gorgeous sear while remaining rare to medium-rare inside.
A Historical Twist
Bò Lúc Lắc as we know it today originated from the French colonial period in Vietnam. Here’s a look at how this beefy delicacy came to be:
French Influence
The French introduced European beef cattle breeds to Vietnam in the late 19th century. This allowed easier access to beef, transforming it from an occasional luxury to a regular part of the Vietnamese diet.
Beef Becomes Widespread
As beef became more available, creative cooks experimented with new dishes. Stir-frying small cubes of tender steak emerged as a popular preparation.
The technique likely derived from similar Chinese beef stir-fries. However, the Vietnamese shaking motion resulted in a uniquely velvety, juicy texture.
Choosing Your Weapon
Success starts with selecting the right cut of beef. Traditional options include:
- Tenderloin – very tender with little fat
- Ribeye – nicely marbled for fuller flavor
- Flank or hanger steak – budget-friendly substitutions
Consider fat content, tenderness, and flavor to match preference.
Mastering the Art of Bò Lúc Lắc
Now that we know the origins, let’s break down how to make restaurant-quality Bò Lúc Lắc at home:
Ingredient Rundown
The components include:
- Marinated steak cubes
- Tomato rice
- Quick sautéed veggies
We’ll tackle each step separately for success!
Substitutions
Tailor the recipe by swapping:
- Fattier or leaner beef cuts
- Oyster sauce for nuoc mam
- Cornstarch to thicken sauce
Accommodate dietary needs and work with available ingredients.
The Recipe Unfolds
Unlocking Flavor
Marinating is key for maximizing flavor. The steak cubes soak up a sauce of garlic, sugar, fish sauce, and pepper. This tenderizes meat and infuses taste.
The Science
Acids in the marinade gently break down muscle fibers, while oil helps prevent the beef drying out. Nuoc mam adds addictive umami savoriness.
Searing Secrets
Properly searing the beef elevates texture and taste. Browning the exterior:
- Intensifies beefy flavor through Maillard reactions
- Locks in moisture so inside stays juicy
- Provides textural contrast between crust and interior
The Shaking Symphony
Vigorously shaking the wok while stir-frying is vital. Benefits include:
- Preventing stewing by constant movement
- Distributing marinade evenly
- Absorbing juices back into the meat
The result is succulent morsels with caramelized crust.
Assembling a Masterpiece
With perfectly seared beef, it’s time for plating. Here are tips for visual appeal:
- Mound fresh lettuce, herbs, beansprouts on plate
- Artfully arrange beef cubes on top
- Spoon tomato rice alongside
- Pour dipping sauce over or on the side
The vibrant colors are sure to impress your guests!
Bringing It All Together
Now let’s walk through cooking each component:
Shaking Beef
Marinade cubed steak with garlic, sugar, nuoc mam, black pepper. Rest 30 minutes up to overnight.
Sear marinated beef in a hot pan or wok while shaking continuously until caramelized but rare inside – just 1-2 minutes.
Tomato Rice
Cook rice until fluffy, then toss with** tomato paste**, fish sauce, garlic, scallions. Stir-fry briefly to meld flavors.
Sautéed Veggies
Stir-fry thinly sliced onions and peppers in oil over high heat until slightly charred but still crunchy.
Author’s Favorite Component
For me, the tomato rice really makes this dish sing. Its sweet yet tart flavor and striking color provide the perfect complement.
Tomato Rice Recipe
Ingredients:
- 3 cups cooked jasmine rice
- 1 tablespoon tomato paste
- 1 tablespoon fish sauce
- 1 clove garlic, minced
- 2 scallions, thinly sliced
Instructions:
- Cook rice according to package directions. Fluff with a fork and let cool slightly
- In a bowl, combine tomato paste, fish sauce, garlic, and scallions.
- Add tomato mixture to rice and stir well to distribute evenly.
- Heat skillet over high heat. Add rice and stir-fry for 1-2 minutes until heated through and aromatic.
- Serve warm alongside Bò Lúc Lắc beef and vegetables. Enjoy!
Beyond the Plate
Serving Suggestions
- Pair with an acidic dipping sauce to cut richness
- Serve room temperature beef over chilled veggies
- Reheat beef only to keep vegetables crisp
- Rice and beef refrigerate well for leftovers
A Touch of Tomato
The tangy tomato rice balances the robust beef flavor. Tomatoes were likely added after their introduction from the Americas in the 16th century.
Ingredients
- For the Beef:
- Beef: Choose a tender cut like flank steak, ribeye, or sirloin. Aim for 1 to 1 ½ inch cubes (around 250g to 1.5 lbs).
- Marinade: This typically includes a combination of soy sauce, oyster sauce, fish sauce, sugar, garlic, and black pepper. Amounts can vary depending on the recipe.
- Oil: A little vegetable oil for coating the beef before cooking.
- Optional Ingredients:
- Cornstarch or tapioca starch: Used as a light coating on the beef for a smoother texture (around 1 tsp).
- MSG (optional): Adds a savory umami flavor (use according to your preference).
- Vegetables:
- Onion: Typically a yellow onion, sliced into wedges or half-moons.
- Other vegetables (optional): Bell peppers (red, green, orange) are popular additions.
- Other:
- Salt and pepper: To taste.
- Scallions: Thinly sliced for garnish.
Instructions
- Preparation:
- Marinate the Beef: Cut the ribeye steak into 1-1 ½ inch cubes. In a bowl, combine the beef cubes with soy sauce, oyster sauce, minced garlic, sugar, and cornstarch (or tapioca starch). Marinate for at least 1 hour, or up to overnight for deeper flavor.
- Prepare the Vegetables (Optional): Wash and chop the onion, bell pepper (if using), and green onion. Set aside.
- Cook the Rice (Optional): If serving with tomato rice, cook 1 cup of rice according to package instructions.
- Cooking:
- Heat the Oil: In a large pan or wok, heat vegetable oil over medium-high heat.
- Sear the Beef (Shaking Technique): Here comes the shaking! Remove the beef cubes from the marinade, letting excess marinade drip off. In batches, sear the beef in the hot oil for 2-4 minutes per side, or until browned on all sides. The key to shaking beef is to avoid overcrowding the pan. When adding a new batch, wait for the pan to heat back up before searing. While searing, gently shake the pan occasionally to ensure even browning and prevent the beef from sticking. Once seared, remove the beef from the pan and set aside on a plate.
- Sauté the Vegetables (Optional): If using vegetables, add them to the pan with a little more oil (if needed) and cook for 2-3 minutes, or until softened slightly.
- Assemble the Dish: Return the seared beef to the pan with the vegetables (if using). Toss to combine and heat through for another minute. Season with salt and pepper to taste.
- Serving:
- Serve the shaking beef immediately over a bed of lettuce, tomatoes, and cucumbers (optional). Drizzle with a simple dipping sauce made with lime juice, fish sauce, and sugar (or use nước chấm if you have it). If using tomato rice, serve the shaking beef alongside the rice.
Notes
- Allow the steak to come to room temperature before cooking for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little oil.
Nutrition Facts
Vietnamese Shaking Beef (Bò Lúc Lắc)
Serves: 4
Amount Per Serving: | ||
---|---|---|
Calories | 300-500 | |
% Daily Value* | ||
Total Fat 15-25 grams | 23.1% | |
Saturated Fat | 0 | |
Trans Fat | ||
Cholesterol 130mg | 43.3% | |
Sodium 696mg | 29% | |
Total Carbohydrate 15-25 grams | 5% | |
Dietary Fiber | 0 | |
Sugars 3.4g | ||
Protein 25-35 grams |
Vitamin A | Vitamin C | |
Calcium High | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
Leave a Reply