Authentic Bò Lúc Lắc Shaking Beef

Authentic Bò Lúc Lắc Vietnamese Shaking Beef




Authentic Bò Lúc Lac  Shaking Beef


  • 2.5 pounds of beef (sirloin, rib, tenderloin, or tritip) 1-1 1/2″ cubes These are the most tender recommendedcuts of beef
  • 2 tablespoons oyster sauce
  • 1.5 tablespoons fish sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 4 minced garlic cloves
  • 2 tablespoons butter (optional)
rice and tomato sauce
  • 6 cups cooked rice
  • 80 g tomato paste (small can)
  • 10 cloves of garlic (chopped)
  • 4 tbsp cooking oil
  • 1½ tbsp chicken powder
  • 1 tbsp fish sauce
  • 1½ tbsp maggi
  • 2 tbsp butter
  • 1 tbsp fried garlic (optional for garnish)
  • 1 lettuce (or Brunnenkresse)
  • 2 Tomatas
Dipping Sauce (Optional)
  • DIP sauce (optional)
  • 1.5 TL lime juice
Pickled Onions
  • 1 tablespoon of salt
  • 1 tablespoon of sugar
  • ½ cup of rice (sharp) or apple vinegar Vinegar
  • ½ cup water
  • 1 red onion
  • 1 shallot

Authentic Bò Lúc Lac Shaking Beef

Authentic Bò Lúc Lắc Vietnamese Shaking Beef

  • Chop 4 cloves of garlic and add to the mixing bowl.
  • Cut beef into 1-1 1/2 inch cubes. Place
  • Beef in mixing bowl with marinade ingredients.
  • 2 tablespoons oyster sauce, 1.5 tablespoons fish sauce, 1 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 4 minced garlic cloves
  • Marinate for at least 10 minutes, preferably overnight.
  • Refrigerate all nightOnce the meat is ready, prepare the salad and cook the rice.
  • Place the wok or pan over high heat. If using a wok, do not add oil until the wok begins to smoke. Then add the oil and wait another minute for the oil to heat up.
  • Add the meat and cook in small batches until the meat is browned. The meat should have about 1 inch (2.5 cm) between pieces as it cooks. Try not to clog the pan.
  • Cook for 2 minutes, then turn the meat and shake 1-2 times for another 1-2 minutes.
  • Set aside and repeat process until all of the meat is cooked through. (Medium-Medium Rare)
  • Once all meat is cooked through, return to pan to heat for 1 minute.
  • Add butter (optional), mix and serve on the salads.
Tomato Rice
  • Heat a skillet over medium-high heat and add 2 tablespoons oil.
  • Add the beaten egg, cook 3/4 and then remove.
  • Add 2 more tablespoons oil, add the garlic and cook until fragrant and lightly browned, 2-3 minutes.
  • Add the rice from the day before and separate the pieces of rice.
  • Add tomato paste and spices. Start with half a can of tomato paste if you want less tomato rice.
  • 1 1/2 tablespoons chicken powder, 1 tablespoon fish sauce, 1 1/2 tablespoons Maggi
  • Separate the rice further and mix with the spices. Cook the rice with the tomato puree for 3-4 minutes.
  • Add the egg and mix with the rice.
  • Add the butter and mix with the rice. Butter is technically optional, but highly recommended to reduce the acidity of the tomato paste.
  • Wash lettuce and tomatoes and arrange on a plate
  • Salsa (optional)
  • Juice 1.5 tbsp lime, salt and pepper
Pickled onion
  • Thinly slice 1 red onion and 1 shallot.
  • Add 1 tablespoon of salt, 1 tablespoon of sugar and 1/2 cup of rice vinegar to the jar and mix well
  • Add the chopped onions and shallots to the jar
  • Top up with water
  • The marinade can be enjoyed immediately, but is best enjoyed for a few hours afterwards or overnight.
  • Your cucumbers are ready to eat when they turn pink.

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