Vietnamese Shaking Beef

Posted in Asian Recipes
Vietnamese Shaking Beef
Vietnamese Shaking Beef, or Bò Lúc Lắc, is a fast, high-heat stir-fry built around tender cubes of beef, a savory fish sauce-soy-oyster sauce marinade, and a bright lime-pepper dipping sauce. Using filet mignon makes this version extra tender, so the key is a quick sear and a light touch.

Ingredients

For the Beef and Marinade:

  • 1 pound filet mignon, cut into 1-inch cubes
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • ½ teaspoon black pepper
  • 1 teaspoon oil

For the Stir-Fry:

  • 1 tablespoon neutral oil
  • 1 tablespoon butter
  • ½ small red onion, cut into wedges
  • 1 bell pepper, chopped, optional

For the Salad Base:

  • Lettuce, such as butter lettuce or romaine
  • Tomato wedges
  • Cucumber slices

For the Lime Pepper Dipping Sauce:

  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Juice of ½ lime

Instructions

  1. Marinate the Beef: Combine the garlic, fish sauce, soy sauce, oyster sauce, sugar, black pepper, and oil. Toss the filet mignon cubes in the marinade and let them marinate for 30 minutes, tossing once halfway through.

  2. Prep the Vegetables and Sauce: Prepare the red onion, bell pepper if using, lettuce, tomatoes, and cucumber. Stir together the salt, black pepper, and lime juice for the dipping sauce.

  3. Sear the Beef: Heat a wok or skillet over high heat until very hot, then add the neutral oil. Add the beef in a single layer, taking care not to overcrowd the pan. Let sear without moving for about 1 minute, then shake or flip the pan. Cook another 1-2 minutes, until browned but still medium-rare inside. Remove the beef and set aside.

  4. Finish the Stir-Fry: In the same pan, add the butter, red onion, and bell pepper if using. Stir-fry quickly for 1-2 minutes. Return the beef to the pan and toss everything together for about 30 seconds.

  5. Serve: Plate the shaking beef over lettuce, tomato wedges, and cucumber slices. Serve immediately with the lime-pepper dipping sauce.

Fast, Hot, and Tender

Shaking beef depends on high heat and quick cooking. The beef should sear hard on the outside while staying tender inside, then land on cool greens with tomato, onion, herbs, and a bright dipping sauce.

Tips and Variations

  • Use a tender cut and cut the beef into even cubes.
  • Cook in batches so the pan stays hot.
  • Serve with watercress, lettuce, tomatoes, red onion, rice, or fries.
  • Add cucumber, herbs, pickled vegetables, or a fried egg.
  • Marinate briefly; too long can make the texture too salty or soft.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 4
  • Calories: 560

% Daily Value

  • Total Fat: 32g (41% DV)
  • Saturated Fat: 10g (50% DV)
  • Cholesterol: 120mg (40% DV)
  • Sodium: 1250mg (54% DV)
  • Total Carbohydrates: 26g (9% DV)
  • Dietary Fiber: 3g (11% DV)
  • Total Sugars: 9g
  • Protein: 40g
  • Vitamin A: 180mcg (20% DV)
  • Vitamin C: 30mg (33% DV)
  • Calcium: 80mg (6% DV)
  • iron: 5mg (28% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.