Vietnamese Shaking Beef (Bò Lúc Lắc)
This French-inspired Vietnamese dish is a fun way to stretch a steak for a flavorful, quick weeknight meal.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb beef steak (filet mignon, tenderloin, boneless ribeye, strip steak, etc)
- 1 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 4 cloves garlic, minced
- 2 teaspoons granulated sugar
- 1 small yellow onion, cut into half moons
- 3 stalks green onion/scallion, cut into 1-2 inch pieces
- salt and pepper to taste
- 1 pinch msg (optional)
- 2 tablespoons neutral, high smoke point oil
Instructions
- 1
Cut the beef into 1 inch cubes and add soy sauce, oyster sauce, sugar, minced garlic, salt, pepper and msg. Mix well and set aside.
- 2
Let the beef marinate for a few minutes while you chop your onions. You can also chop up some cucumbers and tomatoes at this time to serve with the beef.
- 3
Preheat your pan on high heat. Add the oil and sear your beef. Be careful not to overcrowd your pan. Cook the beef in batches if you need to.
- 4
Let the beef cubes sit for about 20-30 seconds before shaking the pan to flip the cubes, or using a spatula or tongs to move the make sure the beef is seared on all sides, about 1-2 minutes.
- 5
Add the onions to the beef and continue shaking and stirring until the onions are just tender, about 1-2 more minutes.
- 6
Serve as is, or over a bed of arugula or watercress, sliced tomatoes and cucumbers