Vietnamese Shaking Beef is a steak salad served on a bed of greens and tomatoes, topped with pickled onions and a lime dipping sauce.
Shaking Beef (Bò Lúc Lắc) is a popular Vietnamese dish that blends multiple flavors, creating a harmonious taste with each bite. The “shaking” in the name refers to tossing the beef back and forth in the wok after it’s quickly seared. It’s a light yet satisfying meal that cooks quickly and is perfect when you crave this Vietnamese classic at home.
Why This Recipe Works
This recipe draws from the Ravenous Couple’s take on the dish, with some adjustments to lighten it up while staying close to the original.
- Fast: The beef cooks in less than 10 minutes. Prepare components ahead of time so all you need to do is cook the meat and slice the veggies right before dinner.
- Healthy: It’s high in protein but low in carbs and calories. Swap monk fruit for sugar to further cut carbs.
Why Is It Called Shaking Beef?
Shaking beef gets its name from the cooking technique. When cooking the beef, you “shake” the pan to toss the meat and sear it evenly on all sides. In Vietnamese, bò lúc lắc translates roughly to “shaking beef.”
Ingredients
The first half of the ingredients is for the beef marinade; the rest are for the salad, vinaigrette, and dipping sauce.
- Beef top sirloin — trim the fat and cut into 1-inch cubes
- Crushed garlic for flavor
- Agave syrup or sugar for a little sweetness
- Oyster sauce — a thick, dark-brown condiment made from oyster extracts
- Fish sauce — a Vietnamese staple that adds complexity
- Sesame oil — adds a rich, nutty flavor
- Thick soy sauce — traditionally used in shaking beef; low-sodium soy sauce can be substituted
- Avocado oil for sautéing the beef
- Vinaigrette: Rice vinegar, sugar or agave, and kosher salt
- Dipping Sauce: Lime juice, kosher salt, and black pepper
- Salad: Watercress, red onions, and tomatoes
How to Make Vietnamese Shaking Beef
For best results, prepare all three sauces, cut and marinate the beef, and pickle the onions the night before.
- Marinate: Combine the six marinade ingredients and pour over the meat. Let it marinate for at least an hour; overnight will enhance the flavor.
- Prepare the sauces: Mix the ingredients for the vinaigrette and dipping sauce in separate bowls.
- Pickle the onions: Combine sliced red onions with ¼ cup of the vinaigrette and refrigerate for at least 10 minutes.
- Cook the beef: Heat oil in a wok or large skillet, then add half the meat in an even layer (discard the marinade). Sear for 2 minutes, shake the pan to flip the meat, then cook for another 2 minutes. Repeat with the remaining beef.
- Serve: Place the meat on top of the greens and tomatoes, drizzle with vinaigrette, and top with pickled onions. Serve with the lime dipping sauce.
Tips for the Best Shaking Beef
Marinate the beef overnight for more tender, flavorful results.
Source: Vietnamese Shaking Beef (Bò Lúc Lắc) Salad with Lime Dipping Sauce