This delish dish doesn’t just wok—it dances!
Table of Contents
If you haven’t heard of this Vietnamese classic, then get ready for a mouthwatering surprise…
Shaking beef has the perfect balance of meat and fresh veggies. With a caramelized crust and tender juicy inside, the beef is seared to perfection. And the veggies complement it deliciously. Some say shaking beef tastes like steak and onions, but with a twist. The salty and tangy sweetness from the unique combination of sauces is simple, yet flavorful, and makes a world of difference.
Named “Shaking Beef” for its vigorous sautéing method in a hot wok, this recipe practically dances right into your mouth. That means it’s as fun to make as it is to eat, and who doesn’t love that? Plus, it only takes about 35 minutes to whip up, so it’s an easy weekday dinner that the whole family can enjoy.
Is Shaking Beef Healthy?
With a balance of hearty meat and colorful hydrating veggies, this dish is protein rich and full of fiber. That being said, if you’re concerned about the sauce, consider using coconut aminos instead of soy sauce for less sodium, and try finding fish sauces that don’t have added sugar. For a brown sugar replacement, try coconut sugar, honey, or maple syrup. Keep in mind that natural liquid sugars will change the sauce’s consistency, but they still create a nice caramelization of the meat. Lastly, I recommend using melted coconut oil instead of vegetable oil, which offers a sweeter flavor and higher quality. This is a perfect meal in the right portions to satisfy cravings and keep you full for many hours.
Is bò lúc lắc a Fusion Dish?
Known as ‘bò lúc lắc’ in Vietnamese, shaking beef is a traditional Vietnamese dish influenced by French cooking techniques introduced during the colonial period from the late 1800s to early 1900s. In French, this dish is referred to as ‘bÅ“uf lôc lac.’ There’s also a Cambodian version called ‘lok lak,’ which was also likely influenced by French culinary practices during colonization. Each name originates from the same cooking style: vigorous shaking to create even and thorough cooking of the tiny beef pieces. Though flavors may vary, the cooking method remains consistent.
INGREDIENTS
- 1 lb beef sirloin, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 small red onion, thinly sliced
- 1 bunch watercress or mixed salad greens
- 1 large tomato, sliced
INSTRUCTIONS
Marinate
Combine beef with sauces and seasonings.
Sear
Cook beef until browned.
Assemble
Serve beef over greens with onions.
Devour!
FAQs & Tips
You can marinate the meat in a fridge-safe container overnight and cook it the next day. This will not only amplify the flavors but also tenderize the meat. Prepping the veggies is also easy because you can cut them up and put them in separate containers before assembling them once they’re cooked.
Leftovers can be stored in the fridge for up to 5 days, or in a freezer safe container for up to 2 months. That being said, I recommend eating the leftovers as soon as possible to enjoy their freshness. To reheat, simply sautée on a pan or wok until it starts to sizzle again.
For the most succulent and mouthwatering result, use a tender cut of beef like filet mignon. If you prefer a more economical option, go with marbled ribeye or sirloin.
To shake your beef like a pro, use a hot, well-seasoned pan or wok to prevent sticking and ensure thorough cooking. If you’re using a small wok or doubling the recipe, cook the meat in batches so it doesn’t overcrowd the pan. And above all else, keep shaking the pan to cook it evenly and smoothly.
If your wrist aches a little, you’re probably doing it right
Serving Suggestions
Classically, this dish is best served with a bowl of jasmine rice, but I think this dish would be incredibly delicious on a big plate of Rice and Cabbage. That way, you get your daily dose of greens!
To add a little American cuisine to your fusion meal, serve it with a side of crispy, salty Steak Fries.
Ingredients
- 1 lb beef sirloin cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 small red onion thinly sliced
- 1 bunch watercress or mixed salad greens
- 1 large tomato sliced
Instructions
- In a bowl, combine beef cubes with soy sauce, oyster sauce, fish sauce, brown sugar, minced garlic, and black pepper. Marinate for 30 minutes.
- Heat vegetable oil in a wok or large skillet over high heat. Add beef in a single layer, searing for 1-2 minutes per side until browned.
- Remove beef from heat and let rest. In the same pan, quickly sauté the red onion slices until just softened.
- Arrange watercress or salad greens and tomato slices on a serving platter. Top with the seared beef and sautéed onions.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment