- Prep
- 25 min
- Cook
- 10 min
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 340 kcal
Quick summary
“Bò Lúc Lắc (shaking beef) is a Vietnamese classic that brings tender cubes of filet mignon caramelized in oyster sauce, soy sauce, and garlic, served over fresh lettuce salad, cherry tomatoes, cucumber, and red onion marinated in nuoc cham sauce.”
What you need to know
- Cutting the meat into regular 2.5 cm cubes allows for aggressive searing on the outside while keeping the inside pink and juicy.
- The cast-iron skillet over very high heat is essential to provoke the quick stir-fry effect without releasing water.
- The contrast between the hot meat cubes and the raw salad bathed in the citrus nuoc cham sauce defines the essence of the dish.
Ingredients
Main
- g Filet Mignon or Sirloin
- cloves, minced Garlic
- tablespoons Soy Sauce (shoyu)
- tablespoon Oyster Sauce
- teaspoon Sesame Oil
- teaspoon Brown Sugar
- teaspoon Freshly ground black pepper
- unidade média Red Onion
- cup Rice Vinegar
- cup Water
- tablespoon Sugar (for onion)
- tablespoons Fish Sauce (nuoc mam)
- tablespoons Fresh Lemon Juice
- tablespoons Water (for the sauce)
- tablespoon Sugar (for sauce)
- clove, minced Garlic (for sauce)
- unit, finely chopped (optional) Fresh pepper (e.g., finger chili)
- medium head Lettuce (iceberg, romaine, or curly)
- g, halved Cherry Tomatoes
- unit, sliced Pepino Japonês
- cup, chopped (to finish) Fresh Cilantro
- tablespoons Vegetable Oil (to sear the meat)
Instructions
Principal
- Start with the pickled onions. Slice the red onion into thin rings. In a small bowl, mix the rice vinegar, water, and 1 tablespoon of sugar. Add the onion slices and set aside for at least 20 minutes so they cure and lose some of their acidity.
- Prepare the lemon sauce (Nuoc Cham). In another small bowl, combine the fish sauce, lemon juice, water, 1 tablespoon of sugar, the minced garlic clove, and the fresh chili (if using). Stir well until the sugar dissolves. The secret of this recipe is to balance the sweet, sour, salty, and spicy in this sauce.
- Prepare the meat marinade. Cut the tenderloin or sirloin into cubes of approximately 2.5 cm. In a medium bowl, mix the minced garlic, soy sauce, oyster sauce, sesame oil, brown sugar, and black pepper. Add the meat cubes, mix well to coat, and let marinate for at least 15 minutes at room temperature. For a deeper flavor, marinate for up to 30 minutes in the refrigerator.
- Assemble the base of the salad. Wash and dry the lettuce leaves well. Arrange them on a large plate or individual plates. Distribute the cut cherry tomatoes and sliced cucumber over the lettuce, creating a vibrant bed for the meat.
- Sear the meat. Heat a large, heavy skillet (preferably cast iron) over high heat until very hot. The professional technique is to ensure the skillet is steaming before adding the meat. Add the vegetable oil and spread.
- Cook the meat. Add the marinated meat cubes to the hot skillet in a single layer, without overcrowding. Cook for 1-2 minutes on each side to create a savory crust and keep the interior tender. The 'shaking' movement refers to vigorously shaking the skillet to sear the meat on all sides quickly. Remove the meat from the skillet and set aside.
- Finish and serve. Drain the pickled onions and distribute them over the salad. Place the seared meat cubes on top of the vegetables. Drizzle generously with the lime sauce (Nuoc Cham). Finish with chopped fresh cilantro. Serve immediately and enjoy this explosion of flavors.
Chef's tips
- Pat the marinated meat cubes dry on a rack before adding to a hot skillet to sear instead of steam.
- Do not overcrowd the skillet; Brown the meat in two batches if necessary to ensure continuous maximum heat during cooking.
- Shake the skillet continuously after the first minute so that all sides of the meat cubes caramelize equally.
Variations
- Served with jasmine rice: accompany the carne sacudida and the salad with a generous portion of steamed jasmine rice.
- Touch of black pepper: grind a generous amount of freshly ground black peppercorns over the meat cubes at the end of searing.
- Spicy version: add thin slices of fresh chili pepper or fresh Thai pepper to the meat marinade in the skillet.
Substitutions
- The filet mignon can be replaced by clean and tender sirloin, rump steak, or chicken breast cut into medium cubes.
- Oyster sauce can be replaced with dark soy sauce mixed with half a teaspoon of brown sugar and starch.
- Fish sauce (nuoc mam) can be swapped for mild soy sauce with a touch of lemon juice and a pinch of sugar if needed.
How to store
Consume immediately after finishing to appreciate the thermal contrast of the steaming meat with the cold vegetables. Leftover meat can be kept under refrigeration for up to 3 days and reheated in a hot skillet for just 1 minute.
Can it be frozen?
The already marinated raw meat cubes can be frozen in airtight bags for up to 90 days in the freezer. Thaw in the refrigerator and sear in a hot skillet. Do not freeze the assembled salad or fresh vegetables.
What to serve with
Classic accompaniment for a bowl of steamed jasmine white rice, slices of Vietnamese-style baguette bread, and extra lemon sauce with black pepper and sea salt. To drink, serve with cold lager beer or iced green tea with mint.
Frequently asked questions
What does the Vietnamese term Bò Lúc Lắc mean?
It translates literally as 'shaken beef', referring to the swift motion of shaking the wok during high-heat searing.
Can I use alcohol vinegar in the onion preserve?
Rice vinegar is milder and sweeter; if using white vinegar, dilute with water in equal parts and add an extra pinch of sugar.
What is Nuoc Cham sauce and what does it taste like?
It is the traditional table sauce of Vietnam made with fermented fish sauce, fresh lime juice, sugar, minced garlic, and finely chopped fresh chili.
How to prevent the meat from releasing water and cooking in the skillet?
Heat the pan until almost smoking with a drizzle of oil and cook small portions of meat at a time over maximum heat without stirring in the first minute.
