Vietnamese Shaking Beef (Bò lúc lắc) with Short Rib
Vietnamese Shaking Beef (Bò lúc lắc) with Short Rib
Ingredients
For the Beef Short Ribs
- 2 pounds beef short ribs, boneless, cut into 1-inch cubes
For the Marinade
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 tablespoon neutral oil
For the Vegetables
- 1 yellow bell pepper, large, diced into 1-inch pieces
- 4 green onions, chopped into 1-inch pieces
- 1/2 red onion, medium, diced into 1-inch pieces
- 1/2 white onion, medium, diced into 1-inch pieces
- 1 jalapeño, small, seeded and diced (optional)
For Cooking and Serving
- 2 tablespoons butter, unsalted
- 1/4 cup fried garlic, plus more for garnish
- 1 head fresh lettuce, butter lettuce or similar, leaves separated
- 2 tomatoes, ripe, sliced
Instructions
- 1
In a large bowl, combine the cubed beef short ribs with soy sauce, dark soy sauce, oyster sauce, black pepper, garlic powder, and 1 tablespoon of neutral oil. Using gloved hands, thoroughly massage the marinade into the beef, ensuring every piece is well coated. Let the beef marinate at room temperature for at least 30 minutes.
⏱️ 35 min
- 2
While the beef marinates, prepare all the vegetables. Dice the yellow bell pepper, red onion, white onion, and jalapeño (if using) into approximately 1-inch pieces. Chop the green onions into 1-inch pieces. Set all prepared vegetables aside in a bowl.
⏱️ 10 min
- 3
Heat a large wok or heavy-bottomed skillet over high heat until it is very hot. Add the butter to the hot pan and let it melt and sizzle. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef for 2-3 minutes per side until nicely browned and caramelized. Remove the browned beef from the wok and set aside.
⏱️ 8 min
- 4
Return the wok to high heat. Add the diced yellow bell pepper, red onion, white onion, green onions, and jalapeño (if using) to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp. Return the browned beef to the wok. Add 1/4 cup of fried garlic. Continue to stir-fry and 'shake' the wok vigorously for another 2-3 minutes, ensuring all ingredients are well combined and heated through.
⏱️ 6 min
- 5
Transfer the Vietnamese Shaking Beef and vegetables to a serving platter. Garnish generously with additional fried garlic. Serve immediately alongside fresh lettuce leaves and sliced tomatoes, allowing diners to wrap the beef and vegetables in lettuce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Shaking Beef (Bò lúc lắc) with Short Rib
Ingredients
For the Beef Short Ribs
- 2 pounds beef short ribs, boneless, cut into 1-inch cubes
For the Marinade
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 tablespoon neutral oil
For the Vegetables
- 1 yellow bell pepper, large, diced into 1-inch pieces
- 4 green onions, chopped into 1-inch pieces
- 1/2 red onion, medium, diced into 1-inch pieces
- 1/2 white onion, medium, diced into 1-inch pieces
- 1 jalapeño, small, seeded and diced (optional)
For Cooking and Serving
- 2 tablespoons butter, unsalted
- 1/4 cup fried garlic, plus more for garnish
- 1 head fresh lettuce, butter lettuce or similar, leaves separated
- 2 tomatoes, ripe, sliced
Instructions
- 1
In a large bowl, combine the cubed beef short ribs with soy sauce, dark soy sauce, oyster sauce, black pepper, garlic powder, and 1 tablespoon of neutral oil. Using gloved hands, thoroughly massage the marinade into the beef, ensuring every piece is well coated. Let the beef marinate at room temperature for at least 30 minutes.
⏱️ 35 min - 2
While the beef marinates, prepare all the vegetables. Dice the yellow bell pepper, red onion, white onion, and jalapeño (if using) into approximately 1-inch pieces. Chop the green onions into 1-inch pieces. Set all prepared vegetables aside in a bowl.
⏱️ 10 min - 3
Heat a large wok or heavy-bottomed skillet over high heat until it is very hot. Add the butter to the hot pan and let it melt and sizzle. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef for 2-3 minutes per side until nicely browned and caramelized. Remove the browned beef from the wok and set aside.
⏱️ 8 min - 4
Return the wok to high heat. Add the diced yellow bell pepper, red onion, white onion, green onions, and jalapeño (if using) to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp. Return the browned beef to the wok. Add 1/4 cup of fried garlic. Continue to stir-fry and 'shake' the wok vigorously for another 2-3 minutes, ensuring all ingredients are well combined and heated through.
⏱️ 6 min - 5
Transfer the Vietnamese Shaking Beef and vegetables to a serving platter. Garnish generously with additional fried garlic. Serve immediately alongside fresh lettuce leaves and sliced tomatoes, allowing diners to wrap the beef and vegetables in lettuce.
⏱️ 2 min