Vietnamese Shaking Beef (Bò Lúc Lắc)
Vietnamese Shaking Beef (Bò Lúc Lắc) is a classic stir-fried dish made with tender caramelized beef cubes, tossed quickly in a savory butter-garlic sauce and served with fresh lime-pepper dipping sauce
Ingredients
Beef & Marinade
- 1.5 lbs beef sirloin or ribeye cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon minced garlic
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper
Stir-Fry
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 small red onion sliced
- 2 garlic cloves minced (optional for extra flavor)
Lime-Pepper Dipping Sauce
- 1 lime juiced
- 1/4 teaspoon black pepper
- Pinch of salt
- Optional: 1 teaspoon kosher salt + pepper mix
For Serving
- Fresh watercress or lettuce
- Sliced tomatoes
- Steamed jasmine rice
Instructions
Marinate the Beef
- In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, cornstarch, garlic, oil, and pepper.
- Add beef cubes and mix well. Marinate 10–15 minutes.
Prepare the Dipping Sauce
- Mix lime juice with black pepper and a pinch of salt. Set aside.
Sear the Beef (“Shaking” Method)
- Heat a wok or large skillet over high heat.
- Add oil and butter until sizzling.
- Add beef in a single layer and shake the pan to sear all sides.
- Cook 2–3 minutes for medium-rare or longer if desired.
Add Onions
- Add sliced red onions and toss for 1 minute until slightly softened but still crisp.
Serve
- Serve beef over a bed of watercress or lettuce with tomatoes.
- Drizzle lime-pepper sauce on top or serve on the side.
- Pair with warm jasmine rice.
Notes
- For extra tenderness, use ribeye or tenderloin.
- Do not overcrowd the pan—cook in batches for a good sear.
- Add a teaspoon of honey for sweeter caramelization.
- Add bell peppers for a veggie version.
- For a restaurant-style finish, deglaze with 1 tablespoon of rice vinegar before serving.