Thịt Bò Lúc Lắc (Shaking Beef)
Thịt Bò Lúc Lắc (Shaking Beef)
Ingredients
For the Beef Marinade
- 1 1/2 pounds beef sirloin, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, freshly ground
- 2 garlic, cloves, minced
- 1 teaspoon cornstarch
For the Sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1 garlic, clove, minced
- 1/2 red chili, minced (optional)
For Cooking and Serving
- 3 tablespoons vegetable oil, divided
- 1/2 yellow onion, sliced into 1/2-inch wedges
- 1/2 red bell pepper, sliced into 1/2-inch strips
- 1/2 green bell pepper, sliced into 1/2-inch strips
- 1 tablespoon butter
- 4 cups romaine lettuce, chopped, for serving
- 1/2 cup cherry tomatoes, halved, for serving
- 1/2 cucumber, sliced, for serving
- 4 cups steamed jasmine rice, for serving (optional)
Instructions
- 1
In a medium bowl, combine the beef sirloin cubes with soy sauce, oyster sauce, sesame oil, granulated sugar, black pepper, minced garlic, and cornstarch. Mix well to ensure all beef pieces are coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
While the beef marinates, prepare the dipping sauce. In a small bowl, whisk together the lime juice, granulated sugar, fish sauce, water, minced garlic, and optional minced red chili until the sugar dissolves. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the sliced yellow onion and bell peppers and stir-fry for 2-3 minutes until slightly tender-crisp. Remove the vegetables from the wok and set aside.
⏱️ 3 min
- 4
Add the remaining 2 tablespoons of vegetable oil to the wok and increase heat to very high. Once the oil is smoking, add half of the marinated beef in a single layer. Do not overcrowd the pan. Sear for 1-2 minutes per side, shaking the wok frequently, until the beef is nicely browned and caramelized. The beef should still be slightly pink in the center for optimal tenderness.
⏱️ 4 min
- 5
Remove the first batch of beef and set aside. Repeat with the remaining beef, adding a little more oil if needed.
⏱️ 4 min
- 6
Once all the beef is cooked, return all the beef to the wok. Add the cooked onions and bell peppers, along with the butter. Toss everything together vigorously for about 30 seconds, allowing the butter to melt and coat the beef and vegetables. This is the 'shaking' part of the dish.
⏱️ 1 min
- 7
Arrange the chopped romaine lettuce, halved cherry tomatoes, and sliced cucumber on a serving platter or individual plates. Spoon the hot shaking beef and vegetables over the salad. Serve immediately with steamed jasmine rice, if desired, and the prepared dipping sauce on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thịt Bò Lúc Lắc (Shaking Beef)
For the Beef Marinade
- 1 1/2 pounds beef sirloin, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, freshly ground
- 2 garlic, cloves, minced
- 1 teaspoon cornstarch
For the Sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1 garlic, clove, minced
- 1/2 red chili, minced (optional)
For Cooking and Serving
- 3 tablespoons vegetable oil, divided
- 1/2 yellow onion, sliced into 1/2-inch wedges
- 1/2 red bell pepper, sliced into 1/2-inch strips
- 1/2 green bell pepper, sliced into 1/2-inch strips
- 1 tablespoon butter
- 4 cups romaine lettuce, chopped, for serving
- 1/2 cup cherry tomatoes, halved, for serving
- 1/2 cucumber, sliced, for serving
- 4 cups steamed jasmine rice, for serving (optional)
Instructions
- 1
In a medium bowl, combine the beef sirloin cubes with soy sauce, oyster sauce, sesame oil, granulated sugar, black pepper, minced garlic, and cornstarch. Mix well to ensure all beef pieces are coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
While the beef marinates, prepare the dipping sauce. In a small bowl, whisk together the lime juice, granulated sugar, fish sauce, water, minced garlic, and optional minced red chili until the sugar dissolves. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the sliced yellow onion and bell peppers and stir-fry for 2-3 minutes until slightly tender-crisp. Remove the vegetables from the wok and set aside.
⏱️ 3 min - 4
Add the remaining 2 tablespoons of vegetable oil to the wok and increase heat to very high. Once the oil is smoking, add half of the marinated beef in a single layer. Do not overcrowd the pan. Sear for 1-2 minutes per side, shaking the wok frequently, until the beef is nicely browned and caramelized. The beef should still be slightly pink in the center for optimal tenderness.
⏱️ 4 min - 5
Remove the first batch of beef and set aside. Repeat with the remaining beef, adding a little more oil if needed.
⏱️ 4 min - 6
Once all the beef is cooked, return all the beef to the wok. Add the cooked onions and bell peppers, along with the butter. Toss everything together vigorously for about 30 seconds, allowing the butter to melt and coat the beef and vegetables. This is the 'shaking' part of the dish.
⏱️ 1 min - 7
Arrange the chopped romaine lettuce, halved cherry tomatoes, and sliced cucumber on a serving platter or individual plates. Spoon the hot shaking beef and vegetables over the salad. Serve immediately with steamed jasmine rice, if desired, and the prepared dipping sauce on the side.
⏱️ 3 min