Bò Lúc Lắc (Vietnamese Shaking Beef)
Ultra tender, Bò Lúc Lắc makes an incredibly EASY weeknight dinner. Serve vibrant Vietnamese flavors with savory garlic-infused beef juices!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 2+1/2 kg scotch fillet ((or any cut you prefer))
- 1 onion ((roughly cut))
- 1 red shallot ((thinly sliced))
- 4 clove garlic ((finely chopped; used for marinade))
- 2 clove garlic ((finely chopped; used for stir fry))
- 2 tbsp cooking oil ((for marinating))
- 4 tbsp cooking oil ((for stir frying))
- 1 tbsp sesame oil
- 5 tbsp oyster sauce
- 1+1/2 tbsp light soy sauce ((or MAGGI soy sauce))
- 1+1/2 tbsp sugar ((or to taste))
- 1 tsp salt ((or to taste))
- 1 tbsp chicken bouillon powder
- 1+1/2 tsp pepper
Instructions
- 1
Remove any tendon or silverside attached by lifting it with your fingers and making a small slice using a sharp knife. You're aiming to separate the meat with the tendon or silverside.
- 2
Flip the beef over and gently pull at the part of the tendon or silverside that was just cut and push the blade in the opposite direction to remove it from the meat. Tip: Keep the knife close to the chopping board for a clean removal.
- 3
Cube the meat into roughly 2cm x 2cm (0.8" x 0.8") cubes. Make sure to cut against the grain to avoid having tough pieces.Note: 'Cutting against the grain' means finding the direction the flesh is going and turning your knife perpendicular to that to make a cut.
- 4
Marinate the cubes with the garlic, oyster sauce, soy sauce, pepper, chicken bouillon powder, sugar, salt, oil and sesame oil for a minimum of 20 minutes.
- 5
Pour 4 tbsp cooking oil into a heated wok on medium heat and fry the onions, red shallots and garlic for 30 seconds.
- 6
Turn the heat to high and pour the marinated beef cubes in. Stir for 5 minutes or until cooked to your preferred doneness.Tip: Divide the cooking into 4-5 batches so the wok isn't overcrowded.
- 7
Plate and serve the Vietnamese Shaking Beef immediately!