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
Build a full meal around Bò Lúc Lắc
Get a matched combo of sides and accents
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 , to taste |
|
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 , 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.