The best luc lac shaking beef recipe, accompanied by its Vietnamese tomato rice and a delicious dipping sauce
Also called beef loc lac. The shaking beef recipe is one of the most famous dishes originating from Vietnam.
The recipe is not only super simple but also has a freshness rarely encountered in the recipes on my blog. It can be enjoyed either as an appetizer or as a main dish, and in any case, your guests will be delighted.
Tips for a successful Bò Lúc Lắc
You can use any tender sliced beef cut to make vietnamese shaking beef. Expensive cuts such as sirloin will be extremely flavorful, but a less expensive cut like top round will also taste very good.
Stir-frying is a very quick process, so you need your ingredients at hand and ready to use. It is therefore important to prepare all your ingredients before turning on the heat to avoid burning or overcooking.
Choose the right size pan or wok to make the recipe. Don’t put too many ingredients in the wok to avoid steaming or uneven cooking. If you need to double the recipe, cook in several batches, this will guarantee quality and taste
This luc lac recipe requires a short marinating process to optimize the taste, don’t neglect it! Moreover, letting the meat rest at room temperature before cooking will produce juicier and more evenly cooked meat.
You can reheat leftover shaking beef, covered with a microwave-safe lid for up to 2 minutes or in a pan over medium-low heat to avoid overcooking.
There will be quite a bit of sauce left in the wok, one way to reuse it is to stir-fry rice with it: this will give you what is called luc lac rice, a real delight
The main ingredients of vietnamese shaking beef
Fish sauce: Not all fish sauces are created equal and they generally have different sodium levels. To add salt to the dish, simply add a small amount of salt. Don’t overuse fish sauce (even if it’s delicious) or all you’ll taste in the dish will be fish sauce…
Light soy sauce: Salty soy sauce found in all supermarkets. Dark soy sauce can also be used in this recipe
Oyster sauce: NO it doesn’t taste like oyster but it brings an exceptional umami flavor. Learn all about oyster sauce here
If you liked this, you’ll love my weeping tiger recipe
Bò Lúc Lắc – Vietnamese Shaking beef
Matériel
- 1 Wok
Ingredients
Beef
- 300 g thinly sliced beef
- 70 g light soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon ketchup
- 3 tablespoons of sugar
- 1 teaspoon black pepper
- 1.5 teaspoon of fish sauce
- 2 cloves of garlic, finely sliced
Tomato Rice
- 250 g of rice dry weight cooked beforehand
- 60 ml tomato paste
- 3 cloves minced garlic
- 1 tablespoons light soy sauce
- 1 teaspoon of fish sauce
- 1 tablespoon salted butter optional
- 1 egg beaten
To serve
- 2 sliced tomatoes
- 1 peeled and sliced cucumber
- 2 eggs
Dipping sauce
- The juice of one lime
- 1 teaspoon of fish sauce
- 1 tablespoon water
- 2 teaspoons black pepper
Vietnamese Pickled Onions
- 1 tablespoon salt
- 1 red onion
- 1 shallot
- 1 tablespoon of sugar
- 115 ml rice vinegar
- 115 ml water
Procédé
Luc lac rice
- Heat your wok over medium heat and add a base of neutral oil
- Add the beaten egg and cook it three-quarters of the way, then set it aside.1 egg beaten
- Add more oil and cook the garlic for 2-3 minutes until fragrant and slightly golden.3 cloves minced garlic
- Add your rice and break up any clumps of rice.250 g of rice dry weight
- Add the tomato paste and other seasonings. Start with just half of the tomato paste if you prefer rice that’s less “tomato-y”60 ml tomato paste, 1 tablespoons light soy sauce, 1 teaspoon of fish sauce
- Continue to separate the rice and mix in the seasonings. Let the rice cook with the tomato paste for 3 to 4 minutes.
- Add back the egg and mix it into the rice.
- Add the butter and mix it into the rice. The butter is technically optional, but highly recommended to reduce the acidity of the tomato paste1 tablespoon salted butter
Beef
- Marinate the beef with the ingredients listed under beef for 20 min to 1 hour300 g thinly sliced beef, 70 g light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon ketchup, 3 tablespoons of sugar, 1 teaspoon black pepper, 1.5 teaspoon of fish sauce, 2 cloves of garlic, finely sliced
- Heat oil in a wok over high heat and stir-fry the beef until cooked. Set aside
- Empty the juice, add more oil and heat on high
- Once hot, add the eggs and cook them sunny-side up to serve immediately2 eggs
Sauce
- Mix all ingredientsThe juice of one lime, 1 teaspoon of fish sauce, 1 tablespoon water, 2 teaspoons black pepper
Plating
- Decorate the plates with slices of tomato and cucumber2 sliced tomatoes, 1 peeled and sliced cucumber
- Place the rice on one side, the beef on the other
- Add the fried eggs on top of each mound of rice. Garnish with green onions and pickled onions
Vietnamese Pickled Onions
- Finely slice the onions and shallot1 shallot, 1 red onion
- Add salt, sugar, and rice vinegar in a jar and mix well.1 tablespoon salt, 1 tablespoon of sugar, 115 ml rice vinegar
- Add the sliced onions and shallots to the jar
- Fill with water115 ml water
- The onions can be eaten immediately, but they are better after a few hours or overnight. They will be ready to consume when they turn a uniform pink color.
