Bò Lúc Lắc
Tender cubes of wok-tossed beef in oyster and soy sauce served over a watercress salad with tomato and red onion — Vietnamese 'shaking beef', a French-influenced stir-fry beloved in restaurants worldwide.
Cuisines
Vietnamese
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 300 grams | beef sirloin, cut into 1-inch cubes |
| 2 tablespoons | soy sauce |
| 1 tablespoon | oyster sauce |
| 1 tablespoon | fish sauce |
| 1 teaspoon | sugar |
| 1 teaspoon | black pepper |
| 3 cloves | garlic, minced |
| 1 tablespoon | vegetable oil |
| 1 medium | onion, cut into wedges |
| 1 medium | bell pepper, cut into 1-inch pieces |
| 1 tablespoon | butter |
| 1 tablespoon | lime juice |
| 1 | lettuce leaves for serving |
| 1 | tomato, sliced for garnish |
| — | cilantro for garnish |
Instructions
- 1 In a bowl, combine soy sauce, oyster sauce, fish sauce, sugar, black pepper, and minced garlic.
- 2 Add the beef cubes to the marinade and mix well. Let it marinate for at least 15 minutes.
- 3 Heat vegetable oil in a large pan over medium-high heat.
- 4 Add the marinated beef to the pan and sear for 2-3 minutes until browned on all sides. Remove the beef from the pan and set aside.
- 5 In the same pan, add onion and bell pepper. Stir-fry for 2-3 minutes until they start to soften.
- 6 Add the beef back into the pan along with butter and lime juice. Stir-fry everything together for another 2 minutes.
- 7 Arrange lettuce leaves on a serving platter and place the beef mixture on top.
- 8 Garnish with sliced tomato and cilantro before serving.
Tips
For a more intense flavor, marinate the beef for up to 2 hours in the refrigerator.