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Bò Lúc Lắc - Vietnamese Shaking beef

The best bo luc lac recipe, accompanied by its Vietnamese tomato rice and a delicious dipping sauce
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4.85/5 (51)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main course
Cuisine: Vietnamese
Servings: 2 portions
Calories: 267kcal
Empêche ton écran de se mettre en veille
Author: Marc Winer

Equipment

  • 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
US Customary - Metric

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
    oeuf dans le wok pour riz loc lac
  • Add more oil and cook the garlic for 2-3 minutes until fragrant and slightly golden.
    3 cloves minced garlic
    ail dans wok riz loc lac
  • Add your rice and break up any clumps of rice.
    250 g of rice dry weight
    séparation de graisn de riz dans un wok
  • 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
    concentré de tomate avec riz dans un wok
  • 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
    1 tablespoon salted butter
    beurre dans riz rouge dans le wok

Beef

  • Marinate the beef with the ingredients listed under beef for 20 min to 1 hour
    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
    boeuf loc lac marinant sur fond de bois
  • Heat oil in a wok over high heat and stir-fry the beef until cooked. Set aside
    boeuf loc lac revenant dans un wok
  • Empty the juice, add more oil and heat on high
  • Once hot, add the eggs and cook them sunny-side up to serve immediately
    2 eggs

Sauce

  • Mix all ingredients
    The juice of one lime, 1 teaspoon of fish sauce, 1 tablespoon water, 2 teaspoons black pepper
    sauce à tremper loc lac sur fond de bois

Plating

  • Decorate the plates with slices of tomato and cucumber
    2 sliced tomatoes, 1 peeled and sliced cucumber
    légumes et oignons marinés sur fond de bois
  • 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 shallot
    1 shallot, 1 red onion
    oignons tranchés sur une planche en bois
  • 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 water
    115 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.

Notes

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.
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