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Vietnamese Shaking Beef (Bò Lúc Lắc)

Course: dinner, Main Course
Cuisine: Vietnamese
Keyword: beef, shaking, shaking beef, vietnamese
Servings: 2

Ingredients

  • 1.5 cups Short-Grain White Rice
  • 1 lb Boneless Rib Eye
  • 5 cloves Garlic
  • 1 tsp Granulated Sugar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Brown Sugar
  • 2 tbsp Soy Sauce
  • 1 tbsp Fish Sauce
  • 1 tbsp Rice Vinegar
  • 2 Persian Cucumbers or 1 English Cucumber
  • 3 Roma Tomatoes or 6 mini tomatoes
  • 1/4 Red Onion
  • 1 tsp + 2 tbsp Vegetable Oil
  • 2 tsp Arrowroot Powder or cornstarch
  • 2 cups Lettuce

Instructions

  • Cook rice using a 1:1.5 ratio of rice:water.
  • Meanwhile, cut beef into bite-sized cubes and place into a bowl.
  • Mince 3 cloves of garlic and place into bowl with beef along with granulated sugar, salt, and pepper. Drizzle lightly with 1 tsp of vegetable oil and fold to combine. Set aside.
  • Then, mince remaining 2 cloves of garlic and add to a small bowl. Add in brown sugar, soy sauce, fish sauce, and rice vinegar. Whisk to combine.
  • Pour mixture over beef and let marinate for 30 minutes up to an hour.
  • While the beef is marinating, slice cucumbers diagonally, thinly slice the tomatoes, and slice onions into batons. Then, rinse lettuce and pat to dry.
  • Heat a large wok over high heat, add 2 tbsp vegetable oil, and sauté garlic and onions until fragrant, around 1-2 minutes.
  • Add arrowroot powder into the bowl with the marinated beef and toss to coat evenly. Then, add to wok.
  • Cook beef until medium rare, approximately 3-5 minutes.
  • Serve the beef over a bed of lettuce, cucumbers, and tomatoes with a scoop of rice on the side.

Notes

Bon Appétit!