Shaken Beef Recipes

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VIETNAMESE SHAKING BEEF RECIPE BY TASTY



Vietnamese Shaking Beef Recipe by Tasty image

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 lb thick rib eye steak, boneless, cut into 1-inch (2 1/2 cm) cubes
10 cloves garlic, minced
3 tablespoons brown sugar
5 tablespoons soy sauce, divided
2 tablespoons oyster sauce
1 tablespoon fish sauce
freshly ground black pepper, to taste
1 tablespoon granulated sugar
2 tablespoons white vinegar
2 tablespoons water
1 red onion, sliced into rings
2 bunches watercress
3 roma tomatoes, sliced
2 tablespoons vegetable oil
fresh cilantro, for garnish
white rice, cooked, for serving

Steps:

  • In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
  • In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
  • On a platter, arrange the watercress and tomato slices.
  • Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
  • Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
  • Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
  • Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams

SHAKING BEEF (BO LUC LAC)



Shaking Beef (Bo Luc Lac) image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 14

1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon sugar
2 Thai bird chiles or 1/2 serrano chile, chopped
1 tablespoon oyster sauce
2 teaspoons soy sauce
2/3 pound beef sirloin or flank steak, cut into 1/2-inch cubes
2 to 3 tablespoons vegetable oil
2 cloves garlic, sliced
1/4 ripe pineapple (about 1/2 cup), cut into bite-sized slices about 1/4-inch thick (optional)
1/2 cup Asian basil leaves, cut in half
1/4 red onion, thinly sliced lengthwise
3 cups watercress, washed, picked over, and torn into bite-sized sprigs
1 ripe tomato, cut into thin wedges

Steps:

  • Combine the lime juice, fish sauce, sugar and chiles in a large bowl. Set aside.
  • Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
  • Heat the oil in a large skillet over high heat. Add the garlic and stir until fragrant, about 5 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes. Add to the bowl with the lime sauce.
  • Add the pineapple slices, if using, Asian basil and red onion to the beef mixture. Spread the watercress and tomatoes in an attractive manner on a serving platter. Arrange the beef mixture and all its juices on the watercress and serve immediately (if desired, with a warm baguette or steamed rice to soak up the juices).

SHAKEN BEEF



Shaken Beef image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 18

1 pound beef tenderloin, cut into bite-sized cubes
4 cloves garlic, finely chopped
1/4 red onion, thinly sliced
2 tablespoon liquid seasoning such as Maggi, or soy sauce plus 1/2 tablespoon sugar
1 1/2 tablespoons palm sugar or brown sugar
1 tablespoon Asian fish sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons clarified butter or vegetable oil
1 tablespoon Cognac (preferably Courvoisier)
2 ounces shallots, about 4 medium-sized, sliced
1/3 cup rice vinegar
2 to 3 cloves garlic, minced
1 tablespoon Asian fish sauce
1 tablespoon honey
2 cups watercress
Freshly ground black pepper
2 vine-ripened tomatoes, sliced
Jasmine or white rice, for serving

Steps:

  • For the shaken beef: Place the beef in a bowl with the garlic, onion, liquid seasoning, sugar, fish sauce and pepper and mix well. Heat a large heavy-bottom pan over medium-high until very hot. Add the butter or oil. Add the beef cubes shaking the pan to coat the meat with the butter or oil. Cook, turning the meat with tongs until browned and seared on the outside but still pink in the center, 3 to 4 minutes (or cook to desired doneness). Add the Cognac and toss the beef before removing from the heat.
  • For the watercress salad: Lightly roast the shallots in a dry saute pan over medium heat until light browned and fragrant, about 5 minutes. Whisk together the rice vinegar, garlic, fish sauce and honey in a bowl. Lightly toss the watercress and shallots with the dressing. Season with pepper.
  • Arrange the sliced tomatoes on plates to make a decorative base. Arrange the watercress around or on top of the tomato slices. Place the beef in a mound on top of the tomatoes and watercress and serve with the rice.

SHAKING BEEF



Shaking Beef image

This savory-sweet stir-fry, known as bo luc lac or "dice" in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan's immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work - 20 minutes from start to finish - but don't try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.

Provided by Mark Bittman

Categories     dinner, easy, weekday, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
2 tablespoons chopped garlic
2 tablespoons sugar
Salt and pepper
5 tablespoons neutral oil, like corn or canola
1/4 cup rice-wine vinegar
1/4 cup rice or white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 red onion, peeled and sliced thin
3 scallions, trimmed and cut in 1-inch lengths
2 tablespoons butter
2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves
2 limes, cut into wedges

Steps:

  • Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
  • Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.
  • Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 18 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1123 milligrams, Sugar 9 grams, TransFat 0 grams

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

SHAKING BEEF



Shaking Beef image

This is a lovely wok meal, "shaking beef" comes from the French term "saute". Shaking beef is served often in Vietnam.

Provided by morgainegeiser

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb steak fillet
4 garlic cloves, finely chopped
2 tablespoons oil
1 tablespoon fish sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 mignonette lettuce
1 small lebanese cucumber
1/2 red onion

Steps:

  • Cut the steak into bite-sized cubes. Place it in a bowl with garlic, oil, fish sauce, sugar, salt, and pepper and mix to combine. Cover and marinate for 1 hour in the refrigerator.
  • Wash the lettuce and separate the leaves. Cut the cucumber and onion into very thin slices.
  • Heat a heavy-based wok very hot; add the beef in 3 batches and toss, by shaking the wok and turning the meat with tongs, until brown and seared on the outside but still very pink in the center.
  • Pile the meat into the center of a serving plate, decorate with lettuce, cucumber, and onion, serve immediately.
  • NOTE: Prep time does not include marinating time.

Nutrition Facts : Calories 87.9, Fat 6.9, SaturatedFat 0.9, Sodium 647, Carbohydrate 6.4, Fiber 0.8, Sugar 3.1, Protein 1.1

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