Bò Lúc Lắc

Nutrition · per serving

Steps

1. 1

   Prep everything before heating the pan: cut the beef into even 2.5 cm cubes, mince the garlic, cut the onion into wedges, wash and dry the watercress very well, and cut the lime into wedges. Keeping the beef pieces uniform helps them sear quickly without overcooking, which is essential for this fast dish.

   300 g beef sirloin or tenderloin, cut into 2.5 cm cubes10 g garlic, finely minced80 g red onion, cut into 2 cm wedges60 g watercress1 small lime lime, cut into wedges
2. 2

   In a bowl, toss the beef with the garlic, soy sauce, fish sauce, oyster sauce, black pepper, and lime juice. Mix just until coated and let it stand for 2 minutes while you heat the pan; a short contact time seasons the meat without drawing out too much moisture.

   300 g beef sirloin or tenderloin, cut into 2.5 cm cubes10 g garlic, finely minced15 ml light soy sauce5 ml fish sauce10 ml oyster sauce2 g freshly ground black pepper10 ml lime juice
3. 3

   Heat a large wok or heavy frying pan over high heat until very hot. Add the neutral oil and half the butter. When the butter foams, add the onion wedges and stir-fry for 1 minute until lightly blistered but still crisp-tender. Remove them to a plate so they do not overcook.

   10 ml neutral oil20 g unsalted butter80 g red onion, cut into 2 cm wedges
4. 4

   Return the pan to high heat. Add the beef in a single layer, reserving any excess liquid in the bowl if needed; do not crowd the pan. Sear for about 1 minute without moving, then toss or shake the pan vigorously for 1 to 2 minutes more until the beef is browned on the edges and medium-rare to medium inside. The signature 'lúc lắc' effect comes from shaking the pan so the cubes roll and color evenly.

   300 g beef sirloin or tenderloin, cut into 2.5 cm cubes
5. 5

   Add the remaining butter and the onion back to the pan. Toss for 30 to 45 seconds until glossy and lightly coated. If the pan looks dry, add a spoonful of the reserved marinade; cook only briefly so the sauce clings rather than steams the beef.

   20 g unsalted butter80 g red onion, cut into 2 cm wedges
6. 6

   Place the watercress on serving plates and spoon the hot beef and onions over it so the greens just wilt from the heat. Serve immediately with lime wedges for squeezing at the table.

   60 g watercress1 small lime lime, cut into wedges

Origin & History

Bò lúc lắc, often translated as 'shaking beef,' is a Vietnamese dish influenced by French-style beef cookery and the quick, high-heat techniques common in Vietnamese kitchens. The name refers to the motion of shaking the pan so the beef cubes tumble and sear evenly. It is popular both as a home dish and in restaurant menus, often served with salad greens and a dipping sauce.