Ribeye that is seared and fatty, with delicious onions and the spicy and sweet flavor that come from tomatoes rice. Do you find your mouth salivating? Bo Luc lac* is an extremely popular dish due to the flavor of onion and steak with an added twist. It’s commonly referred to as “shaking beef,” but is more aptly described in the context of “shaken beef” to me (because it’s not gurgling on the table).
When “bo” means “beef,” “luc lac” is likely an onomatopoeia of the shaking sound you hear from the wok when you cook the beef. You can find it at numerous Vietnamese restaurants nowadays, but I like making this at home since it’s simple to prepare.
In the past, beef-based dishes were rare in Vietnam prior to French occupation in 19th-century. Beef was still considered a luxury and so dishes such as bo luc lac could only be enjoyed by the wealthy or special occasions. Nowadays, meat is now much more affordable and bo luc lac has evolved into a common food.
As this is a fast sear on the stove, we’d prefer something that is more tender and that cooks quickly. Tenderloin is a popular however it is expensive. This recipe was made using Ribeye, which contains plenty of fat as well as a great flavor.
For marinade for the marinade, slice the beef into 1-inch cubes and mix oyster sauce, soy sauce and minced garlic sugar and garlic oil in a bowl. Let it let the meat marinate for at least one hour. This makes a wonderful base for meaty bites that are flavorful.
Prior to cooking for the bites of steak, it is best to cook the vegetables quickly in a skillet over medium-high temperature. You don’t want to cook the veggies excessively, but just enough to create a nice texture that you can enjoy alongside the succulent steak.
Like all steaks It is recommended to allow it to reach temperature before cooking so that you get a consistent level of doneness, without the center being too raw. It’s important to adjust the heat to achieve a perfect sear, without cooking the meat excessively.
Since the steak is cooked to the right doneness in the beginning It will cook more when you heat it and is best consumed immediately. Of course , if you need to cook more for later consumption throughout during the day, it can be reheated well too.
Bo Luc lac usually served with a bed of fresh greens (particularly watercress) and topped with tomatoes, fresh slices cucumbers, cucumbers, and pickled onions. Vegetables aren’t required, so in case you’re hesitant, at all, you should include an onion. This recipe also includes an dipping sauce made of lime which is simple to make It’s a simple mix of salt, lime and pepper.
My favorite restaurant serving this dish is served with tomato rice. It takes this dish to an entirely different level. For making this rice dish, you have cook is mix the cooked rice, sauteed garlic with tomato paste and a little fish sauce.
You can try:
Bò Lúc Lắc – Vietnamese Shaking Beef w/ Tomato rice
Ingredients
BEEF MARINADE
- 1 lb beef ribeye cut into 1-1½" cubes
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp garlic oil
- 1 tsp garlic minced
- ½ tsp sugar
- 1 tsp cornstarch or tapioca starch for coating beef
- Maggi for salt
- vegetable oil
TOMATO RICE
- 1 tbsp vegetable oil
- 1 tsp garlic minced
- 1 c cooked long grain rice
- 1 tbsp tomato paste
- Fish sauce to 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 cut into 2" pieces
Instructions
SPREADING BEEF
- Mix all the ingredients together and beef, excluding the cornstarch into a bowl . Let it marinate for at least one hour.
- While the marinating is going on the marinade, wash and prepare all your vegetables.
- Prior to making the cooking process, move the meat onto a separate plate to drain any liquid, and then bring it to room temperature for approximately an hour.
- Cover each piece of beef with cornstarch. In a skillet, heat it to medium or high to brown the beef on all sides . This should take about 4 batches, based according to the dimension of the pan.
- After you've cooked all your beef, place them into a pot together with the vegetables on a low heat. Stir for 2 minutes.
- Plate the vegetables and beef. Sprinkle some Maggi and salt according to your preference.
TOMATO RICE
- Cook and prepare 1 cup of rice according to the method you use normally. I prefer to use a rice cooker , and follow the directions.
- In a large skillet with a medium-high heat, add garlic and oil until the garlic is fragrant and brown. Mix the garlic to ensure it doesn't start to burn.
- Stir in the rice, then stir well to coat the garlic.
- Add the tomato paste . continue to stir until you have incorporated the red color equally all over the rice.
- Include a few drops of fish sauce, and then test the rice. I would suggest starting with 2 drops and then increase the amount You don't want to make it too salty since it will be served with the meat.
Vegetables
- Clean and prepare all vegetables.
- Pour 1 tablespoon of oil into a pan at medium-low temperature.
- Add the bell peppers and the onions. Cook for 2 minutes, until the onions begin to turn translucent but not too soft.
- In the end, add green onions to stop them from wilting and stir until they are mixed.
- Take the vegetables out and set them aside in the bowl. You'll be mixing them together with your beef.
