Shaken Beef Recipes

SHAKING BEEF (BO LUC LAC)

Steps:

• In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.
• In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.
• Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.
• Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.

SHAKING BEEF

Steps:

• Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
• Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.
• Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

BO LUC LAC "FRENCH-VIETNAMESE SHAKING BEEF"

Steps:

• Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.
• Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.
• Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
• Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or "shake") until beef reaches desired doneness, 2 to 4 minutes.
• Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

Steps:

• In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
• In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
• On a platter, arrange the watercress and tomato slices.
• Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
• Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
• Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
• Enjoy!

SHAKING BEEF - VIETNAMESE THIT BO LUC LAC

Steps:

• Prepare your greens, red onion and tomatoes. Set aside.
• Combine the all sauce ingredients in a small bowl. You will be deglazing your pan with this sauce.
• Pre-heat a heavy frying pan that will hold the steaks in a single layer over medium to medium high heat. Add the oil. Right before you start frying the steaks, season liberally with salt and pepper.
• Turn on your ventilation fan. This is going to smoke.
• Place the beef in the pan and fry around 3-4 minutes. You want a nice crust on the beef. This should get you to about medium rare. Depends on how thick your steaks are and how hot your pan is. I can't be more precise because I just don't know your specific details.
• Flip the steak and cook it another 3 minutes. Remove and let rest around 10 minutes. Check your internal temperature. 125F is rare. 130 is medium rare. Remove the pan from the heat.
• After the steak has rested for 10 minutes cut the beef into big bite size chunks.
• Return the pan to medium low heat. Keep an eye on it. You don't want your fond to burn. Once it is heated add the garlic and cook around 30 seconds.
• Turn the heat up and deglaze the pan with the sauce. Scrape up all that delicious brown gold and stir to get it to dissolve into the sauce.
• As soon as you have finished deglazing the pan turn down the heat to low. Taste it. Now start adding the rice wine vinegar. You are looking for a nice balance of acid and savoury. Creep up on it.
• When you get to the point you are happy with your sauce (now your vinaigrette really) return the beef to the pan. Heat through gently. You don't want it to cook more. Just warm it up.
• To serve spread your greens out on a plate. Top with onions and tomatoes. Drizzle with a bit of vegetable oil. Spoon the beef onto this mixture and drizzle with the sauce. Serve with lime wedges. Plate individually or as a communal appetizer.

SHAKEN BEEF

Steps:

• For the shaken beef: Place the beef in a bowl with the garlic, onion, liquid seasoning, sugar, fish sauce and pepper and mix well. Heat a large heavy-bottom pan over medium-high until very hot. Add the butter or oil. Add the beef cubes shaking the pan to coat the meat with the butter or oil. Cook, turning the meat with tongs until browned and seared on the outside but still pink in the center, 3 to 4 minutes (or cook to desired doneness). Add the Cognac and toss the beef before removing from the heat.
• For the watercress salad: Lightly roast the shallots in a dry saute pan over medium heat until light browned and fragrant, about 5 minutes. Whisk together the rice vinegar, garlic, fish sauce and honey in a bowl. Lightly toss the watercress and shallots with the dressing. Season with pepper.
• Arrange the sliced tomatoes on plates to make a decorative base. Arrange the watercress around or on top of the tomato slices. Place the beef in a mound on top of the tomatoes and watercress and serve with the rice.

SHAKING BEEF

Steps:

• In a mixing bowl, whisk together oyster sauce, soy sauce, salt, and pepper. Add beef cubes and toss until coated.
• Place beef in the refrigerator to marinate for 2 hours.
• Meanwhile, in a separate mixing bowl, make the sauce by combing fish sauce, palm sugar, ginger, chili, and half the lime juice. Set aside.
• Heat oil in a wok over medium-high heat.
• Add garlic, and cook for 1-2 minutes, or until fragrant.
• Add beef to skillet and cook for 3-4 minutes, shaking occasionally, until edges have browned.
• Add sauce to beef, and cook for 2-3 minutes.
• This timing should serve the beef medium. If you like it rare, reduce cooking time by 1 minute.
• For well-done meat, add 3 minutes to cooking time.
• Remove from heat, and add remaining lime juice.
• In a mixing bowl, whisk together oyster sauce, soy sauce, salt, and pepper. Add beef cubes and toss until coated.
• Place beef in the refrigerator to marinate for 2 hours.
• Meanwhile, in a separate mixing bowl, make the sauce by combing fish sauce, palm sugar, ginger, chili, and half the lime juice. Set aside.
• Heat oil in a wok over medium-high heat.
• Add garlic, and cook for 1-2 minutes, or until fragrant.
• Add beef to skillet and cook for 3-4 minutes, shaking occasionally, until edges have browned.
• Add sauce to beef, and cook for 2-3 minutes.
• This timing should serve the beef medium. If you like it rare, reduce cooking time by 1 minute.
• For well-done meat, add 3 minutes to cooking time.
• Remove from heat, and add remaining lime juice.
• Serve meat hot on a bed of watercress, surrounded by tomato wedges and topped with red onion slices.

SHAKING BEEF (BO LUC LAC)

Steps:

• Combine the lime juice, fish sauce, sugar and chiles in a large bowl. Set aside.
• Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
• Heat the oil in a large skillet over high heat. Add the garlic and stir until fragrant, about 5 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes. Add to the bowl with the lime sauce.
• Add the pineapple slices, if using, Asian basil and red onion to the beef mixture. Spread the watercress and tomatoes in an attractive manner on a serving platter. Arrange the beef mixture and all its juices on the watercress and serve immediately (if desired, with a warm baguette or steamed rice to soak up the juices).

SHAKING BEEF

Steps:

• Cut the steak into bite-sized cubes. Place it in a bowl with garlic, oil, fish sauce, sugar, salt, and pepper and mix to combine. Cover and marinate for 1 hour in the refrigerator.
• Wash the lettuce and separate the leaves. Cut the cucumber and onion into very thin slices.
• Heat a heavy-based wok very hot; add the beef in 3 batches and toss, by shaking the wok and turning the meat with tongs, until brown and seared on the outside but still very pink in the center.
• Pile the meat into the center of a serving plate, decorate with lettuce, cucumber, and onion, serve immediately.
• NOTE: Prep time does not include marinating time.