This quick and easy Vietnamese shaking beef recipe is savory, flavorful, and juicy – it’s sure to be a family favorite, especially for busy weeknight dinners! In this recipe, I’ll show you how to make shaking beef at home with just a few ingredients and some easy techniques.
Tips for the Best Bò Lúc Lắc
My Vietnamese shaking beef only needs a handful of ingredients to make, so choosing the right ingredients and techniques is key for getting the best and most delicious results. Here are my top tips:
- Use a wok – The “shaking” part of this shaking beef recipe is only possible with the domed sides of a wok. It gives you a lot of room to move your meat around while giving it a nice sear.
- Cook in batches – If you’re using a small wok or making a big batch of shaking beef, try not to cook more than 1 lb. of beef at a time. Crowding the wok won’t give your meat enough room and you will end up steaming your beef instead of searing it, resulting in grey meat.
- · Use organic or high-quality ingredients – Though it’s not a requirement, getting good quality ingredients has a lot of impact on the final flavor of the dish. Try to go for ingredients that are organically grown or have few artificial preservatives and colorants. Your taste buds – and your body – will thank you!
How to Make Vietnamese Shaking Beef
Start by cutting your beef – for this recipe, I am using ribeye steak – into 1-inch cubes.
To make the marinade, smash your garlic cloves with a mortar & pestle to release the flavor. If you don’t have a mortar & pestle available, you can also chop the cloves finely. Combine the garlic with brown sugar, light soy sauce, and oyster sauce, and marinate the beef cubes for at least 1 hour.
Once your beef is marinated, place your wok on high heat and add neutral oil.
Now for the “shaking” part of the recipe! Add your beef cubes to the wok and shake it to toss the beef around. This motion will help the meat sear on all sides.
If you’re not sure how to do this, grasp the handle of the wok and move it forward and back. If you do this motion quickly enough (aim for jerking movements), the beef will tumble from the farther side of the wok back to the center, and you’ll be able to sear the other side.
Don’t be discouraged if you don’t get it right the first time, practice makes perfect!
Do this on high-heat for about 4-5 minutes for medium to medium-rare. Transfer to a plate and enjoy.
What to Serve With Shaking Beef
My favorite way to serve this is with a side of steamed white rice. The rice soaks up the savory juices from the shaking beef and the fluffy texture complements the meat so well.
In restaurants and in Vietnam, you’ll also see shaking beef served with a fresh salad. The kind of salad varies, but it commonly contains tomato, arugula, and red onion. This is because the dish was heavily influenced by the French colonization period of Vietnam. You can also add your favorite Vietnamese herbs.
Shaking Beef Recipe – Bò Lúc Lắc
- 1 lbs Ribeye Steak – cut into 1-inch cube
- 5 Garlic Cloves
- 1 TBSP Brown Suga
- 1.5 TBSP Light Soy Sauc
- 1 TBSP Oyster Sauce
- Smash the garlic in mortar & pester; if no mortar & pester available, chopped finely.
- Cut Ribeye steak into cubes.
- Marinate beef with garlic, brown sugar, light soy sauce and oyster sauce for at least 1 hour.
- Pre-heat wok to high heat and then add oil.
- Add beef cubes and sear on all sides by shaking your wok – therefore the name “shaking beef”. Cook on high-heat for 4-5 minutes which is about medium to medium-rare.
- TIP: if you are cooking more than 1 lbs of beef, don’t cook more than 1 lbs. of beef at a time. Crowding the wok won’t give your beef enough “room” and it won’t have a nice sear and char on the outside.
- Serve with steamed rice.