Shaken Beef Fried Rice in a Stone Pot
This peppery, sugariness, and savory bo luc lac recipe (Vietnamese shaking beefiness) on a bed of well-baked watercress, red onions, and reddish tomatoes is the easiest yet most luxurious Vietnamese dish. This quick and easy authentic Vietnamese shaking beefiness recipe is perfect if you want to treat yourself to a restaurant-quality dish at home!
The warmth of the seared umami marinated beef against the cool crunch of the watercress and the tartness of the dipping sauce is the reason why this is my Dad's all-time favorite dish. My male parent is a simple man with simple pleasures. He wears the same biscuit polo shirts and khaki pants every single solar day and spends hours on his iPad scrolling the news. But when we leave to a Vietnamese restaurant, he loves to treat himself to a large sizzling plate of bò lúc lắc made with filet mignon.
The glaze for the shaking beefiness cubes made with a mixture of soy sauce, dark soy sauce, fish sauce, and oyster sauce packs an umami dial. The watercress adds a peppery bite to the beef making information technology a succulent accompaniment. If you love authentic Vietnamese recipes, make sure to bank check out my Bun Thit Nuong (Grilled Pork Noodles), Thit Kho Trung (Caramelized Braised Pork and Egg), Mi Xao Gion (Crispy Noodle Stir Fry), and Che Ba Mau (Three-Color Dessert) for dessert!
Table of Contents
- What is Bò Lúc Lắc or shaking beef?
- 🍽 Kitchen Equipment
- 🛒 Ingredients
- 📝 How To Make This Recipe
- ⭐️ Tips For The All-time Bo Luc Lac
- 🥡 Storage Instructions
- 💬 Frequently Asked Q's & A's
- 💕 You lot May Also Honey...
- Did you lot make this Bo Luc Lac Recipe?
- 👩🏻🍳 Recipe
What is Bò Lúc Lắc or shaking beef?
Bò lúc lắc, or shaking beef, features stir-fried cubes of marinated beef and sliced onions served over a bed of watercress and accompanied past a dipping sauce of lime juice, salt, and pepper. The proper noun "shaking beef" comes from the method of having to literally shake the beef cubes to get an even sear.
🍽Kitchen Equipment
- Wok: a deep rock wok makes this dish 100x easier. It heats everything evenly while having ample room to hold all the vegetables and rice so you tin can toss everything with ease.
- Wooden Spoons: when it comes to tossing stir fry dishes, the all-time and easiest way to practice it is with two long wooden spoons.
🛒Ingredients
The ingredients for this bo luc lac recipe can all be plant at your local Asian grocery market.
Beef Marinade
- Beef: select your beef of option either rib centre, tenderloin, sirloin or filet mignon. More about that below.
- Garlic: one of the main aromatics of the dish.
- Pepper: used to season the beef
- Soy Sauce: is the salt element for this dish. I used Maggi Seasoning for this dish, which is a pop Vietnamese flavor enhancer. You can discover it online or at your local Asian grocery store.
- Dark soy sauce: dark soy sauce has a sweeter, more than intense flavor than regular soy sauce. I used Lee Kum Kee's dark soy sauce for this dish. Y'all can find it online or at your local Asian grocery shop.
- Oyster Sauce: is a mixture of caramelized oyster juices, table salt, sugar, and soy sauce. Information technology adds an actress umami flavoring to the dish. I use Lee Kum Kee's oyster sauce for all of my recipes. Yous tin can discover oyster sauce online or at your local Asian grocery store.
- Fish Sauce: is a must for a Vietnamese dish always. I ever use my nigh trusted brands: Red Boat Fish Sauce or Iii Crabs. You tin can find fish sauce online or at your local Asian grocery store.
- Toasted Sesame Oil: adds a touch of nuttiness to the flavor of marinade. You tin can discover toasted sesame oil online or at your local Asian grocery store.
- Granulated Carbohydrate: sugar is used to balance out the salty flavors and adds a sugariness component to the marinade
- Shallots: an added effluvious to the dish
- Scallions: another aromatic
- Unsalted Butter: the butter adds a touch of caramelized flavor to the beefiness. This comes from the French colonial influence in Vietnam. Make sure to use unsalted butter to avoid calculation whatever more than salt to the dish.
For the Salad
- Watercress: you can utilize whatsoever other leafy greens too such as arugula or infant salad mix
- Ruby-red Onion: the raw red onion compliments the flavors of the beef
- Ruddy Tomatoes: tomatoes add a touch of brightness to the dish
Dipping Sauce
- Lime Juice: the lime juice adds a bear on of acerbity that brightens upwardly the beef
- Common salt and Pepper: to flavor the lime juice.
📝How To Make This Recipe
This bo luc lac recipe is so incredibly easy to make. All you need to exercise is marinate the meat, toss it on a wok and serve it with rice and vegetables!
- Marinate the beef. In a mixing bowl, mix together the garlic, pepper, soy sauce, oyster sauce, fish sauce, sugar and sesame oil until combined. Add the cubed beef and toss to combine. Cover and air-condition for i hr in the refrigerator.
- Make a glaze with the marinade. Drain the marinade from the beefiness and mix in 1 teaspoon of cornstarch. Fix aside.
- Cook the beef. Heat 2 tablespoons of olive oil on a wok on high heat and saute ½ the shallots until translucent most 1 minute. Place ½ of the beefiness cubes mixture on a unmarried layer and sear for 3-four minutes. So, add ½ the scallions and toss the beef to sear the other sides for another 2-3 minutes. Add one tablespoon of butter and 1-two tablespoons of cornstarch marinade, toss the beef to glaze for about 30 seconds. The beef should be seared on all sides and cooked for under 7 minutes. Remove from heat and repeat with the remaining beefiness.
- Brand dipping sauce. In a minor dipping bowl, mix together the lime juice, salt and pepper.
- Serve. Serve the shaking beef on a bed of watercress, red onion and carmine tomato salad. Enjoy with white rice!
⭐️ Tips For The Best Bo Luc Lac
- Marinate the beef for a minimum of ane hour. It is important that you marinate the beef for at leas an hour and so that the marinade has time to permeate the beefiness. You can alternatively marinate it overnight if you take the fourth dimension.
- Use a hot pan or work! Before yous add the beef, brand sure the pan yous are using is hot. It will ensure yous accept a quick brownish sear on the edges without overcooking the beef.
- Melt the beef in two split up batches. This volition ensure you accept the space on your skillet or wok to evenly spread the beef and toss them for an even cook. You lot practice non desire to crowd your pan considering it will yield a less even melt.
🥡Storage Instructions
This bo luc lac recipe is best served immediately. You can store any leftover shaking beef in an closed container in the fridge for up to v days.
💬Frequently Asked Q'due south & A'due south
What cut of beefiness should I use?
Yous can opt for whatever cut of steak that you like. The most commonly used cuts are rib heart or filet mignon. If you lot are willing to care for yourself, filet mignon is my #1 recommendation for this dish. It will yield a more tender and flavorful dish. When selecting a cut of beef, opt for a more marbled cut for a more tender cutting. For best results, I recommend marinating the meat for a minimum of 1 hr to let the flavors soak into the beef.
What do I serve with shaking beef?
You tin serve Bo luc lac with steamed rice or even noodles. It is served on a bed of watercress, red onion, and cherry tomatoes which you can just swallow alone as a salad if you'd like! The added dipping sauce is optional if you would like an boosted zing of citrus to the dish. Some Vietnamese restaurants serve shaking beef with sauteed onions, lettuce, cucumber, tomato, and cherry rice. You tin can opt for this style every bit well.
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Did you make this Bo Luc Lac Recipe?
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👩🏻🍳 Recipe
Bò Lúc Lắc (Vietnamese Shaking Beef)
This peppery, sweet and savory bo luc lac recipe (Vietnamese shaking beef) on a bed of crisp watercress, ruddy onions, and cherry tomatoes is the easiest yet most luxurious Vietnamese dish. This quick and piece of cake authentic Vietnamese shaking beefiness recipe is perfect if you want to treat yourself to a eatery-quality dish at abode!
Servings: 2 people
Beef
- 1 lb steak rib-eye, tenderloin or filet mignon, cutting into 1 inch cubes
- v cloves garlic minced
- 1 teaspoon pepper
- 1 tablespoon soy sauce maggi seasoning
- 1 tablespoon nighttime soy sauce
- ii ½ tablespoon oyster sauce
- 2 teaspoon fish sauce
- 2 tablespoon granulated sugar
- one tablespoon sesame oil
- 1 teaspoon cornstarch
- 4-5 shallots about ½ cup thinly sliced
- 3 scallions cut into i inch pieces
- 2 tablespoon unsalted butter divided
Salad
- iii cups watercress or baby greens
- ¼ cup red onion thinly sliced
- ½ cup blood-red tomatoes
Dipping Sauce
- ¼ cup lime juice
- ½ teaspoon salt
- ½ teaspoon pepper
-
Marinate the beef. In a mixing bowl, mix together the garlic, pepper, soy sauce, oyster sauce, fish sauce, sugar and sesame oil until combined. Add the cubed beefiness and toss to combine. Encompass and marinate for 1 hour.
-
Brand a glaze with the marinade. Bleed the marinade from the beefiness and mix in 1 teaspoon of cornstarch. Set bated.
-
Melt the beef. Heat ii tablespoons of olive oil on a wok on high heat and saute ½ the shallots until translucent virtually 1 minute. Identify ½ of the beef cubes mixture on a single layer and sear for 2 minutes. Then, add ½ the scallions and toss the beef to sear the other sides for another i-2 minutes. Add 1 tablespoon of butter, and 1-2 tablespoons of the marinade and toss the beef to coat for nigh 30 seconds. The beef should be seared on all sides and cooked for nether 5 minutes. Remove from estrus and repeat with the remaining beef.
-
Arrange the salad. Wash and dry out the watercress, trim off the dead ends, slice the scarlet onion and add together the reddish tomatoes.
-
Brand dipping sauce. In a small dipping bowl, mix together the lime juice, salt and pepper.
-
Serve. Serve the shaking beef on a bed of watercress, red onion and cherry tomato salad. Savour with white rice!
- Marinate the beef for a minimum of 1 hour. It is important that you marinate the beef for at least an 60 minutes and so that the marinade has fourth dimension to permeate the beef. You tin alternatively marinate it overnight if you take the time.
- Utilise a hot pan or work! Earlier you add the beef, make certain the pan y'all are using is hot. It will ensure you have a quick brown sear on the edges without overcooking the beef.
- Cook the beef in two split up batches. This will ensure you accept the space on your skillet or wok to evenly spread the beef and toss them for an fifty-fifty melt. Yous practise not want to crowd your pan because information technology will yield a less fifty-fifty melt.
- Storage Instructions: This dish is all-time served immediately. You lot can store any leftover bo luc lac in an airtight container in the refrigerator for up to 3 days.
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Serving: 2 g | Calories: 798 kcal | Carbohydrates: 37 chiliad | Protein: 52 g | Fat: 51 grand | Saturated Fatty: 23 grand | Polyunsaturated Fatty: 5 g | Monounsaturated Fat: 21 g | Trans Fatty: ane 1000 | Cholesterol: 169 mg | Sodium: 2869 mg | Potassium: 1279 mg | Fiber: 4 g | Saccharide: twenty g | Vitamin A: 2509 IU | Vitamin C: 53 mg | Calcium: 163 mg | Iron: 6 mg
Calories: 798 kcal
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