Vietnamese Shaking Beef Bo Luc Lac Recipes

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SHAKING BEEF



Shaking Beef image

Shaking beef is an authentic Vietnamese recipe with tender beef with savory sauce. This easy shaking beef recipe (bo luc lac) takes 10 mins to make and tastes just like Vietnamese restaurants!

Provided by Rasa Malaysia

Categories     Vietnamese Recipes

Time 45m

Number Of Ingredients 17

1.5 lbs. (0.6 kg) beef sirloin, cut into 1" cubes
1 red onion, peeled and thinly sliced
2 tablespoons cooking oil
2 tablespoons minced garlic
1 tablespoon fish sauce
2 tablespoons oyster sauce
1 teaspoon sweet soy sauce (kecap manis) or Maggie Seasoning
1 1/2 tablespoons sugar
1 tablespoon sesame oil
1/2 cup rice vinegar
1/2 tablespoon salt
1 1/2 tablespoons sugar
2 bunches watercress, long stems trimmed
2 tomatoes, thinly sliced
1 lime, sliced into halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

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.

Nutrition Facts : Calories 592 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 35 grams fat, Fiber 2 grams fiber, Protein 48 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1819 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

VIETNAMESE SHAKING BEEF (BO LUC LAC)



Vietnamese Shaking Beef (Bo Luc Lac) image

Provided by Gina

Categories     Dinner     Salad

Number Of Ingredients 17

1 1/2 lbs beef top sirloin (fat trimmed and cut into 1″ cubes)
5 cloves crushed garlic
1 tbsp agave or sugar
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sesame oil
1 tsp thick soy sauce
1/2 cup rice vinegar
1 1/2 tbs sugar (or agave)
1 1/2 tsp kosher salt
juice of 1 lime
1/2 tsp kosher salt
1/2 tsp fresh cracked pepper
1 small red onion (thinly sliced)
4 cups watercress leaves or mixed baby greens
2 to matoes (thinly sliced)
1 tbsp canola oil (divided)

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.

Nutrition Facts : ServingSize 3 oz beef + lettuce, onions, tomato, Calories 268.9 kcal, Carbohydrate 16.6 g, Protein 27.3 g, Fat 10.1 g, Sodium 1451 mg, Fiber 0.9 g, Sugar 12 g

BO LUC LAC "FRENCH-VIETNAMESE SHAKING BEEF"



Bo Luc Lac

A French-inspired Vietnamese beef stir fry.

Provided by Buck

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 6

Number Of Ingredients 18

2 tablespoons minced garlic
2 tablespoons oyster sauce
1 ½ tablespoons white sugar
1 tablespoon fish sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 ½ pounds beef top sirloin, cut into 1-inch cubes
½ cup rice vinegar
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 red onion, thinly sliced
1 lime, juiced
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons cooking oil
2 bunches watercress, torn
2 tomatoes, thinly sliced

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.

Nutrition Facts : Calories 292.5 calories, Carbohydrate 13.3 g, Cholesterol 60.5 mg, Fat 17.4 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 1238.2 mg, Sugar 8.6 g

SHAKING BEEF (BO LUC LAC)



Shaking Beef (Bo Luc Lac) image

Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.

Provided by Glenn Collins

Categories     dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 19

2 pounds boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes
10 garlic cloves, minced
1 tablespoon Maggi seasoning or soy sauce
1 tablespoon sugar
1 teaspoon sea salt
Freshly ground black pepper
1 medium red onion, cut into paper-thin strips
7 garlic cloves, minced
2 tablespoons sugar
1/2 teaspoon sea salt
1/4 cup rice vinegar or cider vinegar
1/4 cup extra virgin olive oil
Freshly ground black pepper
1 head bibb or Boston lettuce, cored, leaves torn into large pieces
1 cup shaved fennel bulb
1 cup baby arugula
1/2 cup mint leaves
6 cherry tomatoes, halved
2 tablespoons vegetable oil

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.

Nutrition Facts : @context http, Calories 854, UnsaturatedFat 41 grams, Carbohydrate 22 grams, Fat 66 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 22 grams, Sodium 968 milligrams, Sugar 13 grams, TransFat 3 grams

VIETNAMESE SHAKING BEEF - BO LUC LAC



Vietnamese Shaking Beef - Bo Luc Lac image

This is a very cooling dish with lots of watercress, and makes a great appetizer or a light entree for 1 or 2.

Provided by PalatablePastime

Categories     Steak

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb lean sirloin steaks, cubed
6 cloves garlic, minced
1 teaspoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon salt
3 teaspoons olive oil
1 onion, sliced
1 tablespoon rice vinegar
1 dash black pepper
1 tablespoon olive oil
2 cups watercress leaves

Steps:

  • Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag.
  • Add beef and allow to marinate for 30 minutes or more.
  • Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes.
  • Then combine onion mixture with the oil and toss.
  • Arrange watercress on a plate and spread onion on top.
  • Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook.
  • Spread beef over onions on watercress and serve.

Nutrition Facts : Calories 205.4, Fat 15.3, SaturatedFat 4.4, Cholesterol 38, Sodium 445.1, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 11.9

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