Vietnam Shaking Beef is a steak salad with vegetables and tomatoes topped with pickled onions and lime dipping sauce.
Vietnamese Shaking Beef
Shaking Beef (Bò Lúc Lắc) is a popular Vietnamese dish that combines various flavors to create a harmonious taste in every bite. The ‘shaking’ in the name refers to quickly searing the beef, then placing it in a pot and tossing it back and forth. It’s a light yet satisfying meal that cooks quickly and is perfect for when you’re craving it.
Enjoy Vietnamese classics at home.
Why This Shaking Beef Recipe Works
I wanted to make this wobbly beef recipe as authentic as possible. After a little research, I found this recipe from Ravenous Couple. I had no doubt that this dish would be a hit with my family. I hope you all like it too. I made some adjustments to brighten it up a bit, but tried to keep it as close to the original as possible.
- fast: Beef cooks in less than 10 minutes.
- Prepare in advance. So all you have to do is cook the meat and chop the vegetables right before dinner.
- healthy: It is high in protein but low in carbohydrates and calories. To further reduce carbohydrates, replace monk fruit with sugar.
Why is it called shaky beef?
Shaking beef got its name from a cooking technique. When cooking beef, “shake” the pan to toss the meat and ensure even searing on all sides. In Vietnamese it is called bò lúc lắc, which means “beef shake.”
materials needed
The first half of the ingredients are for beef seasoning, and the rest are for salad, vinaigrette, and dipping sauce. See recipe card below for exact measurements.
- beef sirloin This is a cut of meat commonly used to shake beef. Trim the fat and cut into 1-inch cubes.
- Minced garlic for flavor
- Agave syrup or sugar for a little sweetness
- Oyster sauce It is a thick, dark brown seasoning made from oyster extract.
- fish saucea Vietnamese staple, adds complexity.
- sesame oil It adds a rich, savory flavor.
- dark soy sauce Traditionally used to shake beef, If you don’t have it, replace it with low-sodium soy sauce.
- avocado oil to stir-fry beef
- Vinaigrette: Rice vinegar, sugar or agave, and kosher salt for a quick meal. Salad dressing. Sweetener and salt balance the acidity of the vinegar.
- Dipping Sauce: lime juice, kosher salt, and pepper for dipping. beef.
- salad: This dish is usually served over watercress with red onions. And tomatoes.
How to Make Vietnamese Shaking Beef
If you want to prepare ahead, make all three sauces, slice the beef, marinate it, and pickle the onions the night before. See recipe card below for printable instructions.
- Marinade: Mix the 6 seasoning ingredients and pour over the meat. Soak for at least an hour. It will taste even better overnight.
- Prepare the sauce: Combine vinaigrette ingredients and dipping sauce in separate bowls.
- Pickle the onions: Mix the sliced red onion with ¼ cup of the vinaigrette and refrigerate for at least 10 minutes.
- Cooking Beef: Heat the oil in a wok or large skillet, then add half the meat in an even layer (discarding the marinade). Grill for 2 minutes, then shake the pan to turn the meat and cook for 2 more minutes. Repeat with remaining beef.
- provide: Place the meat on top of the vegetables and tomatoes, drizzle with the vinaigrette and top with the pickled onions. Serve with lime dipping sauce.
What are your tips for making the best shaken beef?
- Marinate the beef overnight. For smoother and tastier results
- Do not use non-stick pans. This is because meat is grilled over high heat. If you don’t have a wok, use a cast iron skillet instead.
- Do not overcook the beef. Cook until medium rare or medium rare.
customize it
- meat: You can try rocking the beef with other cuts of meat, such as filet, ribeye, skirt steak, New York strip, or flat iron.
- Don’t eat red meat? Substitute with chicken thighs.
- Allergy to seafood? Try our vegan fish sauce and replace the oyster sauce with hoisin.
- oil: Try swapping canola oil for avocado oil. You need something with a high smoke point, so don’t use olive oil.
- Don’t like pickled onions? Stir-fry with beef.
- greens: This dish goes well with most salad greens, including romaine and kale.
- vegetable: Feel free to add other vegetables, such as avocado, cucumber, or sugar snap peas.
- sweetener: Brown sugar or honey also work. If you want to reduce added sugar, try monk fruit.
5
16 minute
4
52 minute
6
28 minute
5
45 minute
save
- refrigerator: Store salad ingredients, sauce, and beef in separate containers. The meat will keep in the refrigerator for 4 days.
- hang tightly Beef can be stored for up to 3 months. After thawing, make salad, vinaigrette, and dipping sauce. Reheat the beef on the stove or in the microwave.
More Asian Beef Recipes You’ll Love
Try one of the following: Beef Recipes For your next dinner!
produce: night soil
Serving Size: 3 Beef + lettuce, onion, tomato
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Marinate the steaks at least 1 hour before cooking, or overnight for best results.
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Mix garlic, oyster sauce, agave or sugar, fish sauce, soy sauce, and sesame oil with beef.
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To make the vinaigrette, mix rice vinegar, salt and sugar. Sour, salty and sweet flavors should be balanced.
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Thinly slice the red onion, add to the pickle using about ¼ cup of vinaigrette, and place in the refrigerator for about 10 minutes.
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Arrange the greens and tomatoes on a serving plate and set aside.
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Add salt and pepper to a small ramekin and squeeze lime juice to make dipping sauce.
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Heat a large wok or pan over high heat.
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When very hot, add ½ tablespoon of avocado oil and when it starts to smoke, add half the beef evenly and cook for about 2 minutes. Then “shake” the other side and cook for about 1-2 more minutes until browned on all sides. Remove the meat from the pan and set aside.
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Repeat this with the second batch of meat, using the remaining oil.
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Transfer beef to bed of watercress and tomatoes. Drizzle the remaining vinaigrette over the beef and vegetables and top with the pickled red onions.
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Serve with lime dipping sauce.
Final step:
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clothing material: 3 Beef + lettuce, onion, tomato, calorie: 269 calorie, carbohydrate: 16.5 g, protein: 27.5 g, province: 10 g, sodium: 1451 mg, fiber: 1 g, sugar: 12 g
