Vietnamese Shaking Beef Recipe (Bò Lúc Lắc)
Vietnamese Shaking Beef (Bò Lúc Lắc) in under 30 minutes — with a velveting trick that turns budget cuts into restaurant-quality steak.
Equipment
- Wok or Large Skillet
Ingredients
The Beef & Marinade
- 1.5 lbs Beef Ribeye, or Top Sirloin/Striploin for velveting cut into 1-inch cubes
- 1 tsp Baking soda only if using leaner/cheaper cuts
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce Maggi seasoning is a great choice
- 1 tsp Fish sauce
- 1 tsp Sugar
- ½ tsp Black pepper
- 1 tbsp Neutral oil for the marinade
The Quick Pickled Onions
- ½ Red onion thinly sliced
- ½ cup Vinegar Rice VInegar or White
- ½ cup Warm water
- 1 tbsp Sugar
- 1 pinch Salt
The Stir-Fry
- 1 tbsp Neutral oil for the wok
- 1 tbsp Unsalted butter
- 5 cloves Garlic minced
- 1 Red onion cut into 1-inch chunks
- 1 Red or green bell pepper cut into 1-inch chunks
- 3-4 Scallions cut wide (1.5-inch lengths)
The Bed & Garnish
- 1 bunch Watercress tough stems trimmed
- 1 Cucumber sliced into rounds
- 1-2 Roma tomatoes sliced into rounds
- Fresh cilantro long stems
Dipping Sauce
- 1 tsp Salt
- ½ tsp Black pepper
- ¼ tsp Sugar
- 1 Lime cut into wedges
- Chili slices optional
Instructions
- Velvet (Optional): If using a budget cut, toss beef cubes with baking soda. Let sit for 45 minutes. Rinse thoroughly under cold water and pat bone-dry with paper towels.
- Pickle the Onions: In a small bowl, whisk together the vinegar, warm water, sugar, and salt. Add the sliced red onions. Set aside for at least 20 minutes while you prep the rest.
- Marinate: Combine beef with oyster sauce, soy sauce, fish sauce, sugar, pepper, and 1 tbsp oil. Let sit for at least 15 minutes.
- Prep the Plate: Arrange a ring of cucumbers and tomatoes around the edge of a platter. Pile the watercress in the center and top it with a heap of the drained pickled onions.
- Mix the Dip: In small individual saucers, combine the salt and pepper. Place a lime wedge on the side of each saucer for guests to squeeze in fresh.
- The Veggies: Heat your wok to medium-high with a bit of oil. Toss in the red onion chunks and bell peppers. Sauté for 1-2 minutes until they are bright and snappy. Remove and set aside.
- The Shake: Add a little more oil to the wok. Add garlic and sear the beef in batches so the pan stays hot. Look for a dark, caramelized crust (about 2 minutes per batch). Return the vegetables back to the wok and toss.
- The Finish: Add the butter and the wide-cut scallions. Toss aggressively for 30–60 seconds until the butter creates a glossy glaze over everything.
- Serve: Immediately pour the hot beef and all those savory wok juices directly over the pickled onions and watercress. Garnish with long stems of cilantro. Serve with jasmine rice.