{"id":28141,"title":"B\u00f2 L\u00fac L\u1eafc \u2013 Vietnamese Shaking beef","modified":"2025-02-06T11:30:03+01:00","plain":"The best luc lac shaking beef recipe, accompanied by its Vietnamese tomato rice and a delicious dipping sauce\n\n\n\nAlso called beef loc lac. The shaking beef recipe is one of the most famous dishes originating from Vietnam. \n\n\n\nThe 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.  \n\n\n\nTips for a successful B\u00f2 L\u00fac L\u1eafc\n\n\n\nYou 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. \n\n\n\nStir-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. \n\n\n\nMy recipe for Vietnamese caramel pork, a killer dish\n\n\n\nChoose 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  \n\n\n\nThis 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. \n\n\n\nYou 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. \n\n\n\nThere 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\n\n\n\nThe main ingredients of vietnamese shaking beef\n\n\n\n\n\n\n\nFish 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...  \n\n\n\nNothing like an express Cantonese rice to accompany this dish\n\n\n\nLight soy sauce: Salty soy sauce found in all supermarkets. Dark soy sauce can also be used in this recipe \n\n\n\nOyster sauce: NO it doesn't taste like oyster but it brings an exceptional umami flavor. Learn all about oyster sauce here\n\n\n\nIf you liked this, you'll love my weeping tiger recipe\n\n\n\n\n\n\tB\u00f2 L\u00fac L\u1eafc - Vietnamese Shaking beef\n\t\t\n\t\tThe best bo luc lac recipe, accompanied by its Vietnamese tomato rice and a delicious dipping sauce\t\n\t\n\t\tWok\t\n\t\n\t\tBeef300 g thinly sliced beef70 g light soy sauce1 tablespoon   of oyster sauce 1 tablespoon   ketchup3 tablespoons   of sugar1 teaspoon   black pepper1.5 teaspoon   of fish sauce  2 cloves of garlic, finely slicedTomato Rice250 g of rice dry weight (cooked beforehand)60 ml tomato paste3 cloves minced garlic1 tablespoons light soy sauce1 teaspoon of fish sauce1 tablespoon salted butter (optional)1 egg beatenTo serve2 sliced tomatoes1 peeled and sliced cucumber2 eggsDipping sauceThe juice of one lime1 teaspoon   of fish sauce  1 tablespoon   water2 teaspoons   black pepperVietnamese Pickled Onions1 tablespoon salt1 red onion1 shallot1 tablespoon of sugar115 ml rice vinegar115 ml water\t\n\t\n\t\tLuc lac riceHeat your wok over medium heat and add a base of neutral oilAdd the beaten egg and cook it three-quarters of the way, then set it aside.Add more oil and cook the garlic for 2-3 minutes until fragrant and slightly golden.Add your rice and break up any clumps of rice.Add the tomato paste and other seasonings. Start with just half of the tomato paste if you prefer rice that's less \"tomato-y\" 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 paste Beef Marinate the beef with the ingredients listed under beef for 20 min to 1 hourHeat oil in a wok over high heat and stir-fry the beef until cooked. Set asideEmpty the juice, add more oil and heat on highOnce hot, add the eggs and cook them sunny-side up to serve immediatelySauceMix all ingredientsPlatingDecorate the plates with slices of tomato and cucumberPlace the rice on one side, the beef on the otherAdd the fried eggs on top of each mound of rice. Garnish with green onions and pickled onions Vietnamese Pickled OnionsFinely slice the onions and shallotAdd salt, sugar, and rice vinegar in a jar and mix well.Add the sliced onions and shallots to the jarFill with waterThe 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. \t\n\t\n\t\tThe 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. \n\t\n\t\n\t\tMain courseVietnameseloc lac, lok lakBoeuf, Oeufs, Sauce huitre, Sauce poisson, Sauce soja light, Vinaigre de riz","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=28141"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28141\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24187"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=28141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=28141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=28141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}