Bò lúc lắc (shaking beef)
Vietnamese ‘shaking beef’: cubes of tender beef seared in a very hot wok with garlic and oyster sauce, served on watercress with a lime-pepper dip.
- 30 min20 prep · 10 cook
- EasyDifficulty
- 380 kcalper serving
Ingredients
- Beef sirloin or fillet, in 2.5 cm cubes600 g
- garlic5 cloves
- Oyster sauce2 tbsp
- Soy sauce1 tbsp
- Fish sauce1 tbsp
- Sugar1 tbsp
- Vegetable oil3 tbsp
- Butter20 g
- Red onion, in wedges1
- Watercress100 g
- Tomatoes, sliced2
- Limes2
- Saltto taste
- Black pepperto taste
- Steamed rice, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the beef with half the garlic, the oyster sauce, soy sauce, fish sauce, sugar, 1 tbsp oil and plenty of pepper. Marinate.
- 2
Arrange the watercress and tomato slices on a platter. Mix lime juice with salt and pepper in small dishes for dipping.
- 3
Heat a wok or heavy pan until smoking, add the rest of the oil and the beef in a single layer. Leave to sear, then shake the pan.
- 4
Add the butter, the rest of the garlic and the onion and keep shaking until the beef is browned but pink inside.
- 5
Tip the beef and its juices over the watercress and serve with the dip and rice.
Tips and questions
- Which cut is best for shaking beef?
- A tender, quick-cooking cut such as sirloin, ribeye or fillet. Tougher cuts become chewy in such a short cook.
- Why shake instead of stir?
- Letting the cubes sit first gives them a crust, and shaking turns them without breaking it or cooling the pan.
Enjoy your meal!
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