Vietnamese

Bò Lúc Lắc (Shaking Beef)

Name: Bò Lúc Lắc (Shaking Beef)
Total time: 25 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1 lb beef tenderloin or ribeye, cut into 1-inch cubes; 1/2 large red onion, cut into thick petals; 1 tbsp minced garlic; Marinade: 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp sugar, 1/2 tsp black pepper, 1 tsp cornstarch; 1 head butter lettuce, washed; 2 Roma tomatoes, sliced into wedges; Dipping Sauce: 1 tbsp lime juice, 1/2 tsp salt, 1/2 tsp black pepper

Cubed beef sautéed with cucumber, tomatoes, red onion, pepper, and soy sauce.

25 minutes

Serves 3

Main

Contains common allergens

Dairy Seafood Shellfish Soy Wheat

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Instructions

6 steps

1
Marinate Beef: Toss the beef cubes with the oyster sauce, soy sauce, sugar, black pepper, and cornstarch. Marinate at room temperature for 15-20 minutes.

2
Prepare Salad Bed: Arrange the butter lettuce leaves and tomato wedges on a large serving platter to act as a bed for the hot beef.
3
Sear Beef: Heat a wok or large heavy skillet over high heat until smoking. Add 2 tbsp of high-temperature oil. Add the beef in a single layer and let it sear undisturbed for 1.5 minutes to develop a dark crust.
4
Shake the Wok: Toss or "shake" the wok vigorously. Add the garlic and red onions. Toss constantly for another 1-2 minutes until the beef is medium-rare and onions are slightly softened.
5
Plate: Immediately pour the sizzling beef, onions, and all pan juices directly over the prepared lettuce and tomatoes.
6
Serve: Serve immediately with steamed tomato rice (cơm đỏ) and a small dipping bowl of the lime-salt-pepper mixture.

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