Vietnamese Shaking Beef (Bò Lúc Lắc)
Vietnamese Shaking Beef (Bò Lúc Lắc)
Ingredients
For the Beef
- 1 1/2 pounds beef tenderloin, trimmed and cut into 1-inch cubes
For the Marinade
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon oil
- 1 teaspoon black pepper
- 1 teaspoon cornstarch
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon black pepper
For Cooking
- 2 tablespoons garlic, minced
- 1 shallot, minced
- 1 tablespoon oil, for searing
- 1 tablespoon butter, for aromatics
For Garnish and Serving
- 1/4 cup cilantro, fresh, chopped, for garnish
- 4 cups cooked rice, for serving
- 1 tomato salad, for serving
Instructions
- 1
Trim the beef tenderloin of any excess fat or silver skin, then cut it into uniform 1-inch cubes. This ensures even cooking.
⏱️ 5 min
- 2
In a medium bowl, combine the marinade ingredients: 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of granulated sugar, 1 tablespoon of oil, 1 teaspoon of black pepper, and 1 teaspoon of cornstarch. Whisk until thoroughly combined and smooth.
⏱️ 2 min
- 3
Add the cubed beef to the marinade. Toss well to ensure each piece is evenly coated. Cover the bowl and let the beef marinate at room temperature for 15-30 minutes. This allows the flavors to penetrate and tenderize the beef.
⏱️ 3 min
- 4
While the beef marinates, prepare the sauce. In a separate small bowl, combine 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of granulated sugar, 2 tablespoons of ketchup, 1 tablespoon of rice vinegar, 1 tablespoon of water, and 1 teaspoon of black pepper. Mix well until all ingredients are fully incorporated.
⏱️ 3 min
- 5
Mince the garlic and shallot and set aside. Having these ready will make the cooking process smoother.
⏱️ 2 min
- 6
Heat a heavy-bottomed cast iron skillet over high heat until it is smoking slightly. Add 1 tablespoon of oil to the hot skillet, ensuring it coats the bottom.
⏱️ 2 min
- 7
Working in batches to avoid overcrowding the pan, add the marinated beef cubes to the skillet. Sear for 1-2 minutes per side, turning with tongs, until a deep, caramelized crust forms on all sides. Do not move the beef too much during searing to allow the crust to develop. Remove the seared beef from the skillet and set aside on a plate.
⏱️ 6 min
- 8
Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and minced shallots. Sauté for 1-2 minutes, stirring constantly, until fragrant and lightly golden. Be careful not to burn the aromatics.
⏱️ 2 min
- 9
Pour the prepared sauce into the skillet with the aromatics. Bring the sauce to a simmer, stirring occasionally. Allow it to reduce and thicken for 2-3 minutes, until it reaches a desired consistency that will coat the beef.
⏱️ 3 min
- 10
Return the seared beef to the skillet with the thickened sauce. Toss the beef quickly to ensure each piece is thoroughly coated in the savory glaze. Cook for another 30 seconds to 1 minute, just to heat the beef through and meld the flavors.
⏱️ 1 min
- 11
Remove from heat. Garnish generously with fresh chopped cilantro. Serve immediately with steamed rice and a refreshing tomato salad on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Shaking Beef (Bò Lúc Lắc)
For the Beef
- 1 1/2 pounds beef tenderloin, trimmed and cut into 1-inch cubes
For the Marinade
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon oil
- 1 teaspoon black pepper
- 1 teaspoon cornstarch
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon black pepper
For Cooking
- 2 tablespoons garlic, minced
- 1 shallot, minced
- 1 tablespoon oil, for searing
- 1 tablespoon butter, for aromatics
For Garnish and Serving
- 1/4 cup cilantro, fresh, chopped, for garnish
- 4 cups cooked rice, for serving
- 1 tomato salad, for serving
Instructions
- 1
Trim the beef tenderloin of any excess fat or silver skin, then cut it into uniform 1-inch cubes. This ensures even cooking.
⏱️ 5 min - 2
In a medium bowl, combine the marinade ingredients: 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of granulated sugar, 1 tablespoon of oil, 1 teaspoon of black pepper, and 1 teaspoon of cornstarch. Whisk until thoroughly combined and smooth.
⏱️ 2 min - 3
Add the cubed beef to the marinade. Toss well to ensure each piece is evenly coated. Cover the bowl and let the beef marinate at room temperature for 15-30 minutes. This allows the flavors to penetrate and tenderize the beef.
⏱️ 3 min - 4
While the beef marinates, prepare the sauce. In a separate small bowl, combine 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of granulated sugar, 2 tablespoons of ketchup, 1 tablespoon of rice vinegar, 1 tablespoon of water, and 1 teaspoon of black pepper. Mix well until all ingredients are fully incorporated.
⏱️ 3 min - 5
Mince the garlic and shallot and set aside. Having these ready will make the cooking process smoother.
⏱️ 2 min - 6
Heat a heavy-bottomed cast iron skillet over high heat until it is smoking slightly. Add 1 tablespoon of oil to the hot skillet, ensuring it coats the bottom.
⏱️ 2 min - 7
Working in batches to avoid overcrowding the pan, add the marinated beef cubes to the skillet. Sear for 1-2 minutes per side, turning with tongs, until a deep, caramelized crust forms on all sides. Do not move the beef too much during searing to allow the crust to develop. Remove the seared beef from the skillet and set aside on a plate.
⏱️ 6 min - 8
Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and minced shallots. Sauté for 1-2 minutes, stirring constantly, until fragrant and lightly golden. Be careful not to burn the aromatics.
⏱️ 2 min - 9
Pour the prepared sauce into the skillet with the aromatics. Bring the sauce to a simmer, stirring occasionally. Allow it to reduce and thicken for 2-3 minutes, until it reaches a desired consistency that will coat the beef.
⏱️ 3 min - 10
Return the seared beef to the skillet with the thickened sauce. Toss the beef quickly to ensure each piece is thoroughly coated in the savory glaze. Cook for another 30 seconds to 1 minute, just to heat the beef through and meld the flavors.
⏱️ 1 min - 11
Remove from heat. Garnish generously with fresh chopped cilantro. Serve immediately with steamed rice and a refreshing tomato salad on the side.
⏱️ 1 min