Shaking Beef Cubes Recipes

Bò LúC LắC (VIETNAMESE SHAKING BEEF) WITH TOMATO RICE

Steps:

• Combine all the ingredients and beef except for the cornstarch in a bowl and marinate for at least 1 hour.
• While this marinates, wash and prep all the veggies.
• Before cooking, transfer the beef to another plate to remove excess liquid and to come to room temp for about an hour.
• Coat each piece of beef in cornstarch. Heat a pan on medium high or high, then brown the meat on all sides in about 2-4 batches depending on the size of your pan.
• Once you have cooked all your beef, add them into a pan with the vegetables over medium-low heat, and stir for about 2 minutes.
• Plate the veggies and beef. Add some Maggi to salt to taste.
• Prepare and cook 1 c of rice as you would normally. I like to use a rice cooker and follow the instructions.
• In a large pan over medium heat, add oil and garlic until fragrant and brown. Stir the garlic so it doesn't burn.
• Add the rice and stir thoroughly to coat with the garlic.
• Add the tomato paste and continue to stir to incorporate the red coloring evenly throughout the rice.
• Add a few splashes of fish sauce and taste the rice. I would start with two dashes and build from there, you don't want to add too much saltiness since this will be eaten with the beef.
• Wash and prep all vegetables.
• Put 1 tbsp of oil in a pan over medium heat.
• Add the onions and bell peppers. Saute for about 2 minutes until the onions turn slightly translucent, but not too soft.
• Add green onions last to prevent them from wilting, stir to mix.
• Remove the vegetables and place aside in a bowl. You will be mixing these again with the beef.

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.

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!

ASIAN GARLIC BEEF CUBES (VIETNAMESE BO LUC LAC OR SHAKING BEEF)

Steps:

• Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
• Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
• Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
• Serve beef alongside dipping sauce.

VIETNAMESE SHAKING BEEF (BO LUC LAC)

Steps:

• Dice the beef into 1 1/4 inch thick cubes. Marinate with 1/4 teaspoon salt, 1/4 teaspoon sugar, plenty of black pepper. Set aside to come near to room temperature.
• Mix the cress with 2 teaspoons of rice vinegar, 1/4 teaspoon of sugar. Slice the tomato thinly. Arrange the cress salad and tomato slices on a serving plate.
• Thinly slice red onion. Cut scallions into 1 1/2 inch long pieces. Mince the garlic.
• In a bowl, combine all ingredients to make the soy sauce mixture. Taste and adjust the sauce to your liking, set aside.
• Place a wok or a heavy-bottomed pan over medium-high to high heat. When the pan is hot, add oil and then add the beef cubes. Sear for 45 seconds to 1 minute until brown and then flip to the other side, sear for 45 seconds or until brown. Work in batches if needed.
• Add onion slices to the pan, stir-fry the beef and onion for about 30 seconds.
• Add the soy sauce mixture, shake the wok or stir to coat the beef with the sauce. Then add the butter and garlic, constantly stir and cook for a few seconds or until butter melts completely and everything is combined. This step should be done very quickly to avoid over-cooking the beef.
• Add the scallion pieces, quickly mix together and then transfer the beef to the serving plate on top of the cress and tomato.

BO LUC LAC (VIETNAMESE SHAKING BEEF)

Steps:

• In a large bowl, combine the brown sugar, soy sauce, lime juice, 8 cloves of garlic, salt and black pepper to taste. Do not go crazy with the salt, as the soy sauce is already salty! Add the beef and let it marinate for 1 hour.
• Preheat a large wok over high heat. Add the vegetable oil and, when simmering, add the remaining 2 cloves of garlic. Once fragrant, add the beef cubes, working in 2 to 3 batches if needed. Sear on all sides, shaking the pan, until medium rare, 1 to 2 minutes. Remove the beef to a plate and reserve.
• Toss the onions in what's left of the marinade in the bowl. Add the onions to the wok and sauté until soft and beginning to brown. Add the beef (and its juices) back to the pan and toss with the onions.
• Remove from heat, sprinkle with sliced scallions and serve over rice or salad.

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.

SHAKING BEEF

Steps:

• Combine all the ingredients for Shaking Beef Sauce and Marinade with the beef. Marinate for 30 minutes, preferably 1 to 2 hrs.
• Prepare the Vinaigrette by mixing the rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
• Use 3 - 4 tablespoons of the Vinaigrette to pickle the red onions. Set aside and covered in fridge for about 10 minutes.
• Arrange the watercress and tomatoes on a serving platter and set aside.
• Heat a wok, pan or skillet over high heat. Add the cooking oil and when it begins to smoke, add the beef cubes in one even layer and allow to sear for about 2 minutes. Sear the opposite sides for about another 1-2 minute to brown all the sides. Shake and toss the wok while cooking.
• Transfer the beef to the serving platter. Drizzle the remaining 3 - 4 tablespoons of the Vinaigrette over the beef, watercress and tomatoes. Top the beef with the pickled red onions.
• In a small ramekin, make the Shaking Beef Dipping Sauce by squeezing lime juice over salt and black pepper. Serve the Shaking Beef immediately with the dipping sauce.

VIETNAMESE SHAKING BEEF (BO LUC LAC)

Steps:

• Marinate steak at least 1 hour before cooking, or overnight for best results.
• Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.
• For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
• Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes.
• Prepare bed of greens and tomatoes in a serving platter and set aside.
• Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
• Heat a large wok or pan over high heat.
• When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before "shaking" to sear the opposite sides for about another 1-2 minute more to brown all the sides.
• Repeat this with the second batch of meat using the remainder of the oil.
• Transfer beef to bed of watercress and tomatoes.
• Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions.
• Serve with lime dipping sauce.

SHAKING BEEF RECIPE - Bò LúC LắC

Steps:

• Smash the garlic in mortar & pester; if no mortar & pester available, chopped finely.
• Cut Ribeye steak into cubes.
• Marinate beef with garlic, brown sugar, light soy sauce and oyster sauce for at least 1 hour.
• Pre-heat wok to high heat and then add oil.
• Add beef cubes and sear on all sides by shaking your wok - therefore the name "shaking beef". Cook on high-heat for 4-5 minutes which is about medium to medium-rare.
• TIP: if you are cooking more than 1 lbs of beef, don't cook more than 1 lbs. of beef at a time. Crowding the wok won't give your beef enough "room" and it won't have a nice sear and char on the outside.
• Serve with steamed 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.