Bò Lúc Lắc (Vietnamese Shaking Beef)

🧂 Ingredients

• 500 g Beef tenderloin or sirloin(Cut into 1-inch cubes. Ensure beef is well-trimmed of excess fat.)
• 2 tbsp Soy sauce(Use a good quality, low-sodium soy sauce if preferred.)
• 1 tbsp Oyster sauce(Adds depth and a slightly sweet, savory flavor.)
• 4 cloves Garlic(Minced finely.)
• 1 tsp Black pepper(Freshly ground is best.)
• 2 tbsp Vegetable oil or other high smoke point oil(For searing the beef.)
• 1 medium Red onion(Cut into wedges or thick slices.)
• 1 bunch Watercress(For serving. Washed and trimmed.)
• for serving Salt-pepper-lime dip(A traditional accompaniment, typically made with lime juice, salt, and black pepper.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a medium bowl, combine the cubed beef, soy sauce, oyster sauce, minced garlic, and 1 teaspoon of black pepper. Toss well to ensure each piece of beef is evenly coated. Cover the bowl and let it marinate at room temperature for at least 1 hour, or in the refrigerator for up to 4 hours. If refrigerating, bring the beef back to room temperature for about 30 minutes before cooking.

   ⏱️ 1 hour (minimum marinating)
2. 2

   Prepare the serving platter: Arrange the washed and trimmed watercress on a serving platter. This will provide a fresh, peppery base for the beef.

   ⏱️ 2 minutes
3. 3

   Sear the beef: Heat a wok or a large, heavy-bottomed skillet over high heat until it is smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat the bottom. Carefully add half of the marinated beef in a single layer, ensuring not to overcrowd the pan. Sear the beef for about 1-2 minutes per side, until a deep brown crust forms. The inside should still be pink. Remove the seared beef to a clean bowl.

   ⏱️ 3-4 minutes per batch
4. 4

   Repeat the searing process with the remaining beef, adding another tablespoon of oil if needed. Remove the second batch of beef and add it to the bowl with the first batch.

   ⏱️ 3-4 minutes
5. 5

   Sauté the onions: Add the sliced red onions to the hot wok. Stir-fry for about 1-2 minutes until they are slightly softened and fragrant, but still retain a bit of crispness. Be careful not to overcook them.

   ⏱️ 1-2 minutes
6. 6

   Combine and serve: Return all the seared beef to the wok with the onions. Toss everything together quickly for about 30 seconds to heat the beef through and combine the flavors. The goal is to keep the beef tender and pink inside. Immediately transfer the Bò Lúc Lắc onto the prepared platter of watercress. Serve hot with the salt-pepper-lime dip on the side.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Achieve a perfect sear by ensuring your wok or skillet is extremely hot before adding the beef. This creates the desirable caramelization.
• ✓Resist the urge to stir the beef constantly. Allow it to sear undisturbed for a minute or two on each side to develop a crust.
• ✓The beef should be cooked to medium-rare, remaining pink and juicy on the inside. Overcooking will make it tough.
• ✓For the salt-pepper-lime dip, mix fresh lime juice with coarse salt and freshly ground black pepper to taste. Adjust the ratio to your preference.

🔄 Variations

• For a richer flavor, add 1 tablespoon of butter to the wok along with the onions and beef in step 6.
• Add sliced tomatoes or bell peppers along with the onions for added color and flavor.

🥗 Nutrition

Per serving