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Vietnamese Shaking Beef Recipe
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5 from 10 votes

Bò Lúc Lắc - Shaking Beef

A delicious dish of marbled steak cubes, perfectly seared and juicy, tossed in a delicious sauce. this Vietnamese Shaking Beef is restaurant-quality!
Prep Time20 minutes
Cook Time10 minutes
Marinating Time8 hours
Total Time8 hours 30 minutes
Course: Beef
Cuisine: Vietnamese
Servings: 4
Calories: 424kcal
Author: Kaitlin

Ingredients

For the beef and marinade:

  • 1-1¼ pounds boneless ribeye (trimmed of any large pieces of excess fat and cut into 1 1/2-inch/4cm cubes)
  • 3 garlic cloves (minced)
  • 1 tablespoon palm sugar or brown sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon black pepper
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons light soy sauce
  • 1 teaspoon neutral oil (such as canola, vegetable, or avocado oil)

For rest of the dish:

  • Your preferred crunchy green lettuce (such as romaine, baby gem, or butter lettuce, washed and patted dry or run through a salad spinner)
  • 1 medium seedless cucumber (sliced)
  • 1 large tomato (thinly sliced and cut into half moons)
  • 1 lime (cut into wedges)
  • 1½ tablespoons neutral oil (such as canola, vegetable, or avocado oil; divided)
  • 1 medium onion (sliced into thin wedges)
  • ½ teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon unsalted butter
US Customary - Metric

Instructions

  • In a medium bowl, add the beef cubes, garlic, palm sugar/brown sugar, cornstarch, black pepper, oyster sauce, fish sauce, light soy sauce, and neutral oil. Mix with your hands to evenly coat the beef. Cover with an overturned plate, refrigerate, and marinate overnight or at least 8 hours.
  • When you’re ready to cook the beef, first prepare your lettuce, cucumbers, tomatoes, and lime. On a serving platter, add a bed of lettuce. Arrange sliced tomatoes and cucumbers on either side of the plate, and add the lime wedges around the perimeter of the plate.
  • Heat a wok or skillet over medium-high heat until it’s just smoking (or, in the case of a nonstick skillet, just heat it until hot). Add 1 tablespoon of oil, and sear the beef cubes for 5 minutes, tossing periodically to brown all sides. Transfer the beef to a bowl.
  • Add the onions and another ½ tablespoon of oil. Cook for 2-3 minutes. If the pan is getting dry, add a splash of water to deglaze it.
  • Add the beef back to the wok, along with the dark soy sauce, oyster sauce, and finally the butter!
  • Give everything a toss to combine until the sauce is coating the beef and onions. Transfer to your prepared serving platter, on top of your bed of lettuce, and serve with steamed rice.

Nutrition

Calories: 424kcal | Carbohydrates: 14g | Protein: 25g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 877mg | Potassium: 630mg | Fiber: 2g | Sugar: 7g | Vitamin A: 606IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 3mg