Shaking Beef Bo Luc Lac Recipes

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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 (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).

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

VIETNAMESE SHAKING BEEF - BO LUC LAC



Vietnamese Shaking Beef - Bo Luc Lac image

This is a very cooling dish with lots of watercress, and makes a great appetizer or a light entree for 1 or 2.

Provided by PalatablePastime

Categories     Steak

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb lean sirloin steaks, cubed
6 cloves garlic, minced
1 teaspoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon salt
3 teaspoons olive oil
1 onion, sliced
1 tablespoon rice vinegar
1 dash black pepper
1 tablespoon olive oil
2 cups watercress leaves

Steps:

  • Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag.
  • Add beef and allow to marinate for 30 minutes or more.
  • Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes.
  • Then combine onion mixture with the oil and toss.
  • Arrange watercress on a plate and spread onion on top.
  • Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook.
  • Spread beef over onions on watercress and serve.

Nutrition Facts : Calories 205.4, Fat 15.3, SaturatedFat 4.4, Cholesterol 38, Sodium 445.1, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 11.9

SHAKING BEEF (BO LUC LAC)



Shaking Beef (Bo Luc Lac) image

Make and share this Shaking Beef (Bo Luc Lac) recipe from Food.com.

Provided by Wok With You

Categories     Meat

Time 2h40m

Yield 1 plate, 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons canola oil
2 teaspoons fresh ground black pepper
1 teaspoon kosher salt
1 teaspoon sugar
1 1/2-2 lbs filet mignon, cut into 1-inch cubes
1/2 cup canola oil (for stir-frying)
1 tablespoon chopped garlic
1 cup thinly sliced red onion
3 green onions, cut into 1-inch pieces
2 tablespoons unsalted butter
1 bunch watercress
1/4 cup light soy sauce
1/4 cup mirin rice wine
1 tablespoon dark soy sauce
1 tablespoon sugar
2 teaspoons fish sauce

Steps:

  • In a bowl, combine 2 tablespoons canola oil with the pepper, salt and sugar. Add the cubed filet mignon.
  • Cover and refrigerate for 2 hours.
  • Meanwhile, combine all the ingredients for the stir-fry sauce and mix well.
  • Divide the meat in two. (You will cook it in two batches.).
  • Place a pan over high heat until hot. Add 4 tablespoons of canola oil, or enough to coat the bottom of the pan.
  • Place about half the beef in the pan so that none of the pieces overlap. (Be careful - the oil may splatter.) Cook 1 1/2 - 2 minutes on each side for medium doneness.
  • With the meat still in the pan, drain most of the oil, leaving about 1 tablespoon. Add half the garlic and stir. Add half the red and green onions and cook about 30 seconds. Add half the stir-fry sauce and cook 1 minute. Add half the butter and toss the ingredients in the pan until the butter is melted. Remove the beef and keep warm.
  • Repeat with the second batch of meat.
  • To Serve: Place the watercress in the center of a serving platter and spoon the beef over top.
  • Combine the salt and pepper in a small bowl and squeeze the lime juice into it to create a dipping sauce. Serve immediately.

ASIAN GARLIC BEEF CUBES (VIETNAMESE BO LUC LAC OR SHAKING BEEF)



Asian Garlic Beef Cubes (Vietnamese Bo Luc Lac or Shaking Beef) image

Delicious beef cubes that offer a variety of flavors and are usually the first to go in any of our dinners. Can be served on a bed of lettuce, onions, and tomatoes with white Jasmine or Thai sticky rice, if desired.

Provided by Chip Phelps

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 45m

Yield 6

Number Of Ingredients 16

1 ½ pounds beef tenderloin, cut into cubes
2 tablespoons olive oil
2 tablespoons oyster sauce (such as Maekrua®)
4 large cloves garlic, minced, or more to taste
1 tablespoon Cabernet Sauvignon wine
1 teaspoon fish sauce
1 teaspoon ground black pepper, or more to taste
1 teaspoon soy sauce
1 teaspoon dark soy sauce
2 drops sesame oil, or more to taste
1 tablespoon fish sauce
1 tablespoon lemon juice
1 tablespoon ground black pepper
2 tablespoons olive oil
2 tablespoons oyster sauce (such as Maekrua®)
4 cloves garlic, minced, or more to taste

Steps:

  • Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
  • Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
  • Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
  • Serve beef alongside dipping sauce.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 3.4 g, Cholesterol 60.2 mg, Fat 26.8 g, Fiber 0.5 g, Protein 17.7 g, SaturatedFat 8.2 g, Sodium 458.1 mg, Sugar 0.3 g

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VIETNAMESE SHAKING BEEF OR THIT BO LUC LAC - BEYOND SWEET AND …
2020-05-22 When ready to cook, heat a wok over high heat. Add two tablespoons of olive oil around the top of the wok, letting it run down the side and into the middle of the wok. Add half of the beef mixture to the wok in a single layer and sear for 3 minutes. Shake and toss the mixture in the wok and cook for another minute or two.
From beyondsweetandsavory.com


BO LUC LAC RECIPE – TAKES TWO EGGS
2022-02-10 Set aside. Cook the beef. Heat 2 tablespoons of olive oil on a wok on high heat and saute ½ the shallots until translucent about 1 minute. Place ½ of the beef cubes mixture on a single layer and sear for 3-4 minutes. Then, add ½ the scallions and toss the beef to sear the other sides for another 2-3 minutes.
From takestwoeggs.com


SHAKING BEEF (BO LUC LAC) (TESTED) - TOGETHER WOMEN RISE
Add 2 tablespoons oil to the wok. When the oil starts to smoke, add half of the drained beef (discard marinade) in a single layer. Continue to cook, flipping once until browned, approximately 3 minutes for medium rare. Add half of the green onions, red …
From togetherwomenrise.org


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Top Asked Questions

What is Vietnamese shaking beef (Bo Luc Lac)?
Vietnamese Shaking Beef (Bo Luc Lac) dipped in a lime-salt-pepper sauce. Vietnamese Shaking Beef is seared cubed steak sauteed with garlic, onion, butter, and a soy marinade. The beef goes onto a bed of lettuce, watercress, tomato and/or cucumbers, and served with an optional lime-salt-and-pepper dipping sauce.
What is Bobo Luc Lac steak?
Bo luc lac just means shaking the beef around the pan to cook it (hence the name Shaking Beef). The beef is typically marinated, stir fried, and served with pickled vegetables and rice. When choosing the beef for this recipe, you want to make sure you get a tender cut.
What is in Bo Luc Lac marinated beef?
Marinated in the most delicious umami flavors of soy sauce, fish sauce, oyster sauce, and of course a touch of coconut sugar for sweetness, the beef is wok seared to perfection and served with yummy, yummy marinated onions. The flavors are similar to this Vietnamese Caramel Pork . What is Bo Luc Lac?
How to make Vietnamese shaking beef?
Shaking beef (bo luc lac) is a classic Vietnamese recipe is made with wok-seared sweet and savory beef, sliced tomatoes, pickled onions and a tangy lime dipping sauce. Place beef cubes in a large resealable plastic bag and add next 4 ingredients (garlic through fish sauce). Toss well to coat and marinade for 30 minutes or up to overnight.

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