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Vietnamese Shaking Beef (Bò Lúc Lắc)

Vietnamese Shaking Beef (Bò Lúc Lắc)
Ingredients
600g (1 pound 5 ounces) diced beef (sirloin or rump work well)
4 garlic cloves, finely grated
1 tbsp brown sugar
1 tbsp fish sauce
1 tbsp oyster sauce
1½ tbsp soy sauce
1 brown onion, sliced
2 spring onions, sliced (whites and greens separated)
3 tbsp tallow (or neutral-flavoured oil, e.g., vegetable or sunflower oil)
red rice, to serve
Method
Place the diced beef in a large bowl. Add the grated garlic, brown sugar, fish sauce, oyster sauce, and soy sauce. Mix well, then cover and marinate in the fridge for at least 2 hours.
Slice the brown onion and spring onions, keeping the whites and greens separate. Add the spring onion whites to the sliced onions.
Place a wok over high heat and add 1 tablespoon of tallow.
To avoid overcrowding, cook the beef in small batches. Before adding each batch, heat 1 tablespoon of tallow or oil in the wok. Toss the beef often to ensure an even colour on all sides. Once each batch is cooked, transfer to a bowl and set aside.
Once all the beef is cooked, clean the wok. Add the sliced onions and spring onion whites.
Sprinkle with salt and, optionally, a little MSG. Toss until the onions are slightly coloured.
Return the cooked beef to the wok and mix through.
Transfer to a serving bowl, garnish with the spring onion greens, and serve with red rice.

#shorts #cooking #beef

23 Replies to “Vietnamese Shaking Beef (Bò Lúc Lắc)”

  3. If you're ever in Portland checkout the restaurant Luc Lac, always a line out the door. There is a huge Vietnamese population in NE Portland and they restaurants are the real deal.

  6. I may be wrong, but aren't these types of dishes explicitly made to use odd ends of the cow and not a prime cut?

  9. Alright so what happened to the other 3/4 of that slab of meat? Kinda seems show-offy/ wasteful to include it in the video. Would’ve been way easier and cheaper to just buy a couple of Ribeyes.

  10. What really would interest me are the costs you have. Would love to cook stuff like that more often, but prices here are crazy sometimes

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  20. It’s a common favourite! We usually add square-cut bell peppers for a pop of colour. Also, instead of rice we have thick wavy-cut fries and a small plate of margarine topped with granulated sugar as dipping (not melted – just soft enough that you can poke your sizzling fries in and scoop up an unhealthy amount) 😉

  22. I like to imagine this is Andy's old kitchen where he worked and he still has the keys for. After they close he sneaks in and cooks stuff.

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