Shaky Beef Recipes

SHAKING BEEF (BO LUC LAC)

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.

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

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!

SHAKING BEEF

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.

SHAKY BEEF

Steps:

• Mix the garlic, soy sauce, sugar, rice wine, spring onion and pepper with half the oil in a large bowl and ass thr steak. Mix well, cover and leave in the refrisgerator overnight.
• Heat the reminaing oil in a large frying pan and when it's just beginning to smkoe, put in the beef cubes, in one layer. Cook, without stirring for about 1 minute - there shoudl be a thin crust at the bottom.
• Shake the pan vigorously to loosen the beef (use tongs or chopsticks if you need to) and continue to cook, shaking the pan every so often, until the beef is cooked to your taste.
• Allow 4 minutes for medium-done beef.
• Serve with the sauce, rice and salad.

SHAKING BEEF (BO LUC LAC)

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

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.

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

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.

VIETNAMESE SHAKY BEEF

Steps:

• * Mix the garlic, soy sauce, sugar, rice wine, spring onion and pepper with half the oil in a large bowl and add the steak.
• * Mix well, cover and leave in the refrigerator overnight.
• * Heat the remaining oil in a large frying pan, and when it is just beginning to smoke, put in the beef cubes, in one layer. Cook, without stirring, for about 1 minute - there should be a thin crust at the bottom.
• * Shake the pan vigorously to loosen the beef (use tongs or chopsticks if you need to) and continue to cook, shaking the pan every so often, until the beef is cooked to your taste.
• * Allow 4 minutes for medium-done beef.
• * Serve with the Lime and Ginger sauce, rice and Chinese leaf salad.

BO LUC LAC "FRENCH-VIETNAMESE SHAKING BEEF"

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.

SHAKING BEEF

Steps:

• In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil. Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.
• Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar.
• In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Arrange watercress or lettuce on four plates.
• Divide meat into 2 portions and place in two medium bowls.
• In wok or large skillet over high heat, heat 2 tablespoons oil until smoking, then add 1 portion meat in one layer. Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes. Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds. Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary. Add 1 tablespoon butter, shaking pan until butter melts. Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.
• Arrange beef on top of lettuce and serve with lime dipping sauce.