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Extremely tender and succulent, Bò Lúc Lắc is your reply to an extremely EASY weeknight dinner! Serve vibrant Vietnamese flavors at your desk with these depraved garlic-infused beef cubes. It really works brilliantly in a salad, with tomato rice or noodles!

For a good simpler model, strive our Vietnamese Beef Salad!

Close up of Bò Lúc Lắc on a plate.

A daily restaurant request

After I was a toddler, Saturday lunches with the household meant one factor – my mother and father would order one bowl of Phở every whereas my brother would ask for his all time favourite dish, Bò Lúc Lắc with a aspect of Tomato Rice.

Youthful me would have glanced over at his steaming sizzling Vietnamese Shaking Beef plate and puzzled how on Earth he would end such a big portion.

However as we each began to develop up, I then began questioning if it one serving was really sufficient!

That’s why today, we desire our selfmade model. When it’s made at dwelling, you generally is a little extra beneficiant on the meat, proper? It’s additionally one of many few dishes that tastes AMAZING as leftovers.

Significantly, how typically are you able to get gorgeously plump beef cubes glistening in a effervescent soy glaze? Let me inform you – as typically as you make this Bò Lúc Lắc recipe!

The meat comes out of the wok bursting – and sure, I imply BURSTING – with luscious juices sealed deep inside from searing. One chew and that explosion will rock your world.

You have got simply bought to strive it to see what I imply!

Which beef lower do I exploit?

Relating to stir frying beef, what you want to search for is a lower that may stand up to excessive warmth and nonetheless stay tender even after cooking. We used eye fillet for our Vietnamese Shaking Beef, however different choices embrace:

  • Tenderloin
  • Sirloin
  • T-Bone (with the bone eliminated)
  • Rump
  • Oyster Blade
  • Blade
  • Flank
  • Inside or exterior skirt

So long as the meat is marinated with sauces, any of those cuts will yield a deliciously juicy chew!

Bò Lúc Lắc with tomato rice and a fried egg on a plate.

Why this recipe works

  • Marinating Bò Lúc Lắc with finely chopped garlic provides an fragrant kick that may’t be achieved by sauces alone.
  • The oyster sauce offers the dish a shiny coating that’s filled with taste.
  • Utilizing Maggi soy sauce retains the seasoning iconically Vietnamese.

What you’ll want

Bowls of chopped red onion and onion next to a plate of beef along with dishes of oyster sauce, chicken bouillon powder, oil, chopped garlic, pepper, sesame oil, sugar and Maggi soy sauce.

Ingredient Modifications

Whereas our selfmade Vietnamese Shaking Beef recipe makes use of common cooking oil, you’ll be able to add further richness by substituting it with unsalted butter. Some recipes additionally add bell peppers/capsicum for extra taste selection.

Tips on how to make this recipe

A gloved hand using a cleaver to remove silverside from beef on a chopping board.

Take away any tendon or silverside connected by lifting it together with your fingers and making a small slice utilizing a pointy knife. You’re aiming to separate the meat with the tendon or silverside.

A gloved hand pulling silverside from a beef cut using a cleaver on a chopping board.

Flip the meat over and gently pull on the a part of the tendon or silverside that was simply lower and push the blade in the other way to take away it from the meat.

Tip: Preserve the knife near the chopping board for a clear removing.

A cleaver over a strip of beef on a chopping board.

Dice the meat into roughly 2cm x 2cm (0.8″ x 0.8″) cubes. Make sure that to chop in opposition to the grain to keep away from having robust items.

Be aware: ‘Chopping in opposition to the grain’ means discovering the path the flesh goes and turning your knife perpendicular to that to make a lower.

Beef cubes marinating in a bowl.

Marinate the cubes with the garlic, oyster sauce, soy sauce, pepper, hen bouillon powder, sugar, salt, oil and sesame oil for at least 20 minutes.

Sliced onion and red onion along with chopped garlic and oil in a wok.

Pour 4 tbsp cooking oil right into a heated wok on medium warmth and fry the onions, crimson shallots and garlic for 30 seconds.

Beef cubes and aromatics cooking in a wok.

Flip the warmth to excessive and pour the marinated beef cubes in. Stir for five minutes or till cooked to your most popular doneness.

Tip: Divide the cooking into 4-5 batches so the wok isn’t overcrowded.

Plate and serve the Bò Lúc Lắc instantly!

FAQs

Why is it referred to as ‘Shaking Beef’?

This all comes right down to the best way the meat is cooked. Whereas is interprets to ‘beef’, lúc lắc really refers back to the shaking motion you utilize to prepare dinner the meat.

Why is my meat robust?

There may very well be a couple of the explanation why this can be the case:
The meat is overcooked. I counsel preserving it medium uncommon for a young chew.
There may be nonetheless a whole lot of tendon and silverside connected to the meat. Observe the strategies within the steps above to take away as a lot of it as you’ll be able to.
The lower itself doesn’t go well with this type of cooking. Some beef cuts (like brisket or quick rib) are harder and extra suited to gradual cooking fairly than flash frying.

How lengthy can I retailer it for?

Preserve the leftovers sealed in an hermetic container and have it refrigerated for as much as 3 days. I might counsel utilizing clear utensils to scoop the meat and sauce out everytime you plan to eat it.

Suggestions for the most effective outcomes

  • Marinate in a single day. For the deepest infused flavors in your Vietnamese Shaking Beef, that is an unmissable step.
  • Preserve the warmth on excessive when cooking and prepare dinner to medium-rare. Utilizing this system helps to sear the edges and seal the juices in whereas preserving the cubes smooth on the within.
  • Cook dinner the cubes in smaller batches. When you dump all of the meat within the wok, there is probably not sufficient warmth to sear all the edges and also you’ll find yourself boiling all the pieces as an alternative!
Bò Lúc Lắc on a plate surrounded by a bowl of tomato rice, a fork and spoon and a dish of sauce.

What to serve it with

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Close up of Bò Lúc Lắc on a plate.

Bò Lúc Lắc (Vietnamese Shaking Beef)

Extremely tender, Bò Lúc Lắc makes an extremely EASY weeknight dinner. Serve vibrant Vietnamese flavors with savory garlic-infused beef juices!

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Fee

Prep Time: 30 minutes

Cook dinner Time: 30 minutes

Marinating Time: 20 minutes

Whole Time: 1 hour 20 minutes

Servings: 10

Energy: 809kcal

Directions

  • Take away any tendon or silverside connected by lifting it together with your fingers and making a small slice utilizing a pointy knife. You are aiming to separate the meat with the tendon or silverside.

  • Flip the meat over and gently pull on the a part of the tendon or silverside that was simply lower and push the blade in the other way to take away it from the meat. Tip: Preserve the knife near the chopping board for a clear removing.
  • Dice the meat into roughly 2cm x 2cm (0.8″ x 0.8″) cubes. Make sure that to chop in opposition to the grain to keep away from having robust items.Be aware: ‘Chopping in opposition to the grain’ means discovering the path the flesh goes and turning your knife perpendicular to that to make a lower.
  • Marinate the cubes with the garlic, oyster sauce, soy sauce, pepper, hen bouillon powder, sugar, salt, oil and sesame oil for at least 20 minutes.

  • Pour 4 tbsp cooking oil right into a heated wok on medium warmth and fry the onions, crimson shallots and garlic for 30 seconds.

  • Flip the warmth to excessive and pour the marinated beef cubes in. Stir for five minutes or till cooked to your most popular doneness.Tip: Divide the cooking into 4-5 batches so the wok is not overcrowded.
  • Plate and serve the Vietnamese Shaking Beef instantly!

Notes

  • Marinate in a single day. For the deepest infused flavors in your Vietnamese Shaking Beef, that is an unmissable step.
  • Preserve the warmth on excessive when cooking and prepare dinner to medium-rare. This system helps to sear the edges to seal the juices in whereas preserving the cubes smooth on the within.
  • Cook dinner the cubes in smaller batches. When you dump all of the meat within the wok, there is probably not sufficient warmth to sear all the edges and you may find yourself boiling all the pieces as an alternative.
  • Whereas this recipe makes use of common cooking oil, you’ll be able to add further richness by substituting it with unsalted butter.
  • Some recipes additionally add bell peppers/capsicum for extra taste selection.

Diet

Energy: 809kcal | Carbohydrates: 5g | Protein: 112g | Fats: 35g | Saturated Fats: 9g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 16g | Trans Fats: 1g | Ldl cholesterol: 310mg | Sodium: 1029mg | Potassium: 1747mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 10mg

Tried this recipe? Tag me TODAY!When you recreated this genuine recipe, I’d like to see it! Tag me on Instagram at @wokandkin.

This put up was initially printed on 29/09/20 and up to date with new pictures in April 2022.

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