Shaking Beef Recipe New York Times
What is Bo Luc Lac?
Bò Lúc Lắc is a famous Vietnamese beef stir fry. In the Vietnamese language, bo means beef, and Lúc Lắc means shaken.
Shaking beef gets its name from the shaking and stirring technique used during cooking.
This special technique helps develop evenly browning on all sides of the meat while keeping it juicy on the inside. It also helps deglaze the pan.
This main dish contains stir-fried cubes of marinated beef and is served on a hot plate over fresh watercress with a bowl of rice.
Jump to:
- What is Bo Luc Lac?
- About This Bo Luc Lac Recipe:
- The Best Meat to Use for Vietnamese Shaking Beef
- Bò Lúc Lắc Ingredients and Variations
- How to Make Shaking Beef at Home:
- Tips for Making a Good Stir Fry
- Bo Luc Lac
About This Bo Luc Lac Recipe:
This shaking beef recipe requires a short marinating process to enhance the flavor. In addition, letting the meat sit at room temperature before cooking will produce juicier and more evenly cooked meat.
After marinating for 30 minutes. you should cook the meat on high heat for a short period of time, then stir fry the remaining ingredients in the sauce.
The Best Meat to Use for Vietnamese Shaking Beef
You may use any type of tender beef cut to make shaking beef. Expensive beef fillets such as rib-eye will be extremely tasty, but a cheaper cut like flank steak or sirloin strip will also taste great.
Here are some tender beef cuts that can be cut and used in stir fry recipes: sirloin, ribeye, top loin, tenderloin, shoulder top blade (flat iron, or shoulder center (Ranch steak).
Don't buy pre-cut stir fry meat. I highly recommend buying the beef in bulk so you can then cut the beef yourself and save money.
Bò Lúc Lắc Ingredients and Variations
To make shaking beef at home, you will need beef, diced red bell pepper, diced yellow onion, oyster sauce, low-sodium soy sauce, dark soy sauce, sugar, fish sauce, black pepper, and fresh watercress.
Fish Sauce: If it's not available in your pantry, you can use soy sauce instead of fish sauce (2:1 ratio).
How to Make Shaking Beef at Home:
Step 1. Make the Marinade Sauce
In a small bowl, mix sugar, fish sauce, low-sodium soy sauce, dark soy sauce, and oyster sauce. Stir to combine. Reserve about 1 tablespoon of marinade sauce for stir fry.
Step 2. Marinate the Beef Cubes
In a large bowl, add beef cubes, minced garlic, and marinade sauce. Stir to combine. Marinate the meat for 30 minutes at room temperature.
Step 3. Sear the Beef
In a large wok, heat about ½ cup of oil over high heat until beginning to smoke.
Cook half of the marinated beef until slightly charred on all sides and medium-rare inside for about 1 minute.
Remove from the heat and set aside.
Step 4. Cook the Vegetables
- In a clean wok, heat 1 tablespoon of oil over high heat until beginning to smoke. Add diced yellow onion, cook, and keep stirring for 1 minute.
- Cook diced red bell pepper and keep stirring for 1 minute.
- Add the seared beef and 1 tablespoon of marinade sauce. Cook and stirring constantly, until the sauce has thickened for about 3-5 minutes. Do not overcook the meat.
Tips for Making a Good Stir Fry
Tips #1. Prepare All the Ingredients
Stir-frying is a quick process so you need your ingredients close-at-hand and ready to go. It's therefore important to set out all of your ingredients before you turn on the heat, in order to prevent burning or over cooking.
Tips #2. Marinade the Meat
Most cuts of beef benefit from being marinated. A marinade adds flavor and helps tenderize the meat.
Tips #3. Remove Excess Water from Ingredients
Make sure that you pat vegetables or meat dry before adding them into a wok.
Tips #3. Pick the Right Skillet
If you don't have a wok you can use a cast-iron skillet instead. A cast-iron skillet can retain just as much heat as a wok, which makes it a perfect substitution for wok.
Tips #4. Cook on High Heat
Cooking on high heat is crucial. Commercial ranges come with burners that generate heat levels much stronger than even the best home range.
Tips #5. Cook the Vegetables and Meat separately
Tips #6. Do Not Overcrowd the Pan
Choose the right size of skillet to do the job. Do not put too many ingredients in the wok to avoid steaming and uneven cooking.
If you need to double the recipe, cook in multiple batches.
Tips #6. Keep Stirring
Keep stirring the food to avoid burning and uneven cooking.
FAQ and Cooking Tips:
How Long Does Leftover Beef Stir Fry Last in Fridge?
First, let the leftover Bò Lúc Lắc - Vietnamese Shaking Beef cool down before transferring it to an airtight container.
Properly stored, it will last 1-2 days in the refrigerator or up to 3 months in the freezer.
How Do You Reheat Beef Stir Fry?
You can reheat the leftover beef stir fry, covered with a microwave-safe lid for up to 2 minutes in the microwave or on the stove over medium-low heat to avoid overcooking. It's important to reheat leftovers to 165°F.
What Cut of Beef is Best for Stir Fry?
You can use sirloin, ribeye, top loin, tenderloin, shoulder top blade (flat iron, or shoulder center (Ranch steak).
Check Out More Asian Recipes:
- Char Kway Teow
- Laksa Soup
- Soto Ayam
- Egg Drop Soup with Crab Meat
- Sweet and Sour Fish
- Homemade Crab Rangoon
- Instant Pot Fried Rice
- Chicken in Black Bean Sauce
- Chinese Eggplant with Minced Pork
- Spicy Sichuan Noodles
- Chinese Sausage Fried Rice
- Hunan Beef Cumin
- Shrimp and Green Peas Stir Fry
- Minced Pork Noodles Soup
Bo Luc Lac
This shaking beef is one of the most popular menu items that you would find at Vietnamese restaurants. It's loaded with sweet and savory flavors, yet, it's so easy to make. It's the perfect dish to make on special nights.
- 1¾ pound rib-eye or top sirloin steak , (trimmed, cut into 1½-inch cubes, and pat dry)
- 1 cup diced red bell pepper
- 2 tablespoon minced garlic
- 1 cup diced yellow onion
- ¾ teaspoon black pepper
- ½ cup + 1 tbsp vegetable, peanut, or canola oil
Marinade Sauce:
- 1 tablespoon oyster sauce, (add more according to your liking)
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon fish sauce
- 2 tablespoon dark soy sauce
- 1 tbsp + 1 tsp sugar, (use more or less sugar according to your liking)
For Serving:
- fresh watercress
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In a small bowl, combine all the marinade sauce ingredients. Reserve 1 tablespoon of marinade sauce for stir fry.
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In a large bowl, add beef cubes, garlic, black pepper, and marinade sauce. Stir to combine and marinate for 30-60 minutes at room temperature.
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In a large wok or cast-iron, or non-stick skillet, heat ½ cup of oil over high heat until beginning to smoke. Working in multiple batches, cook the beef until slightly charred on all sides and medium-rare inside for about 1 minute.
Transfer the seared beef to a plate.
-
In a clean wok, heat 1 tablespoon of oil over high heat. Add yellow onion, cook, and, keep stirring for about 1 minute. Add red bell pepper, cook, and keep stirring until tender and slightly charred for about 1 minute.
Add seared beef and 1 tablespoon of marinade sauce. Cook and keep stirring until the sauce has thickened and starts to caramelize for about 3-5 minutes. Do not overcook the meat.
Taste the meat, adjust the seasoning with extra oyster sauce or salt if needed.
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Arrange the shaking beef on the bed of watercress. Serve and enjoy with white rice.
Fish Sauce Please note that not all fish sauce products are created equal and they usually have different sodium levels.
To add saltiness to the dish, just add a small amount of salt. Do not go overboard with fish sauce or all you'll taste is fish sauce.
You can purchase fish sauce at any Asian grocer or Target, Kroger/Ralphs, Vons, and Amazon.com
How to Store the Leftover First, let the leftover Bò Lúc Lắc - Vietnamese Shaking Beef cool down before transferring it to an airtight container.
Properly stored, it will last 1-2 days in the refrigerator or up to 3 months in the freezer.
Sodium: 651 mg Calcium: 26 mg Vitamin C: 35 mg Vitamin A: 800 IU Sugar: 5 g Fiber: 1 g Potassium: 481 mg Cholesterol: 81 mg Calories: 376 kcal Trans Fat: 1 g Saturated Fat: 9 g Fat: 26 g Protein: 28 g Carbohydrates: 8 g Iron: 3 mg
Let us know how it was!
Source: https://poshjournal.com/bo-luc-lac-recipe
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