Vietnamese Shaking Beef (Bò Lúc Lắc)
Growing up, my dad would make bò lúc lắc for a fancy dinner at home! He made it so good and always paired it with ketchup fried rice (sounds weird but promise you it’s GOOD).
In Vietnamese, "bò" translates to "beef," while "lúc lắc" playfully mimics the sound of the beef shaking in the hot wok as it sears to perfection. While you can find this flavorful dish at many Vietnamese restaurants, it's one I now love making at home for my family because of how simple and delicious it is. The quality of the beef truly shines here— the more premium the cut, the more tender the result. However, I like to keep my grocery costs in check, so when sirloin or ribeye goes on sale, this recipe always comes to mind.
Though filet mignon is often recommended for its tenderness, more affordable and leaner cuts like sirloin can be just as tasty, even if they require a little extra chewing. It’s served over a fresh aromatic salad and paired with a tangy lime-salt-pepper dipping sauce, this dish is equally delicious on its own as an appetizer or served with steamed rice for a satisfying meal!
ingredients
2 lbs boneless beef sirloin, trim off excess fat and cut into 1-inch cube
8 garlic cloves, minced
2 tbsp Maggi seasoning or soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sesame oil
2 tbsp sugar
Avocado oil
1 tbsp maple syrup
2 tbsp rice vinegar
1 tbsp olive oil
1/2 medium red onion, thinly sliced
1 head of red leaf lettuce, torn into bite-sized pieces
1/2 mint leaves
1 cup of cherry tomatoes, halved
1 cup of cucumber, sliced
Salt
Pepper, freshly ground
1/2 lime, juiced
Jasmine rice
instructions
In a bowl, combine beef, 6 garlic cloves (minced), fish sauce, Maggi or soy sauce, oyster sauce, sesame oil, sugar, and black pepper to taste. Let stand at room temp for 30 minutes to an hour if possible.
In a large serving bowl, combine maple syrup, rice vinegar, olive oil, remaining 2 garlic cloves, salt, and pepper and stir. Then add red onion, lettuce, cucumber, cherry tomatoes, and mint leaves and lightly toss to mix.
Preheat a large skillet over high heat, and add avocado oil. When the pan is lightly smoking, add half the beef cubes in an even layer and sear on all sides until medium rare, about 1 minute*. Reserve, then repeat with the remaining beef.
For your dipping sauce, add equal parts salt and pepper in a small plate or bowl and add freshly squeezed lime juice. Serve beef with jasmine rice and salad and enjoy!
Notes:
Using a cast iron or wok works best for a good sear! If not, no biggie!
Avocado isn’t necessary but an oil that can withstand high heat like vegetable oil. Olive oil could work but most likely burn.
*Try and leave the beef cubes alone to create a nice sear on the sides. You do not need to consistently stir your beef. Do not overcrowd your skillet! Cook in batches if you must.
While your beef is marinating, make your salad and tidy up!