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Bò Lúc Lắc: The Vibrant Perfect Beef Vietnamese Salad

Name: Bò Lúc Lắc: The Vibrant Perfect Beef Vietnamese Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500 g Filé Mignon ou Contrafilé; 3 cloves, minced Garlic; 2 tablespoons Soy Sauce (shoyu); 1 tablespoon Oyster Sauce; 1 teaspoon Sesame Oil; 1 teaspoon Brown Sugar; 1/2 teaspoon Freshly ground black pepper; 1 unidade média Red Onion; 1/4 cup Rice Vinegar; 1/4 cup Water; 1 tablespoon Sugar (for onion); 3 tablespoons Fish Sauce (nuoc mam); 3 tablespoons Fresh Lemon Juice; 2 tablespoons Water (for the sauce); 1 colher de sopa Açúcar (para molho); 1 clove, minced Garlic (for sauce); 1/2 unit, finely chopped (optional) Fresh pepper (e.g., finger chili); 1 medium head Lettuce (iceberg, romaine, or curly); 200 g, halved Cherry Tomatoes; 1 unit, sliced Pepino Japonês; 1/4 cup, chopped (to finish) Fresh Cilantro; 2 tablespoons Vegetable Oil (to sear the meat)

A Vietnamese classic reimagined for a fresh, tasty, and nutritious dinner.

Por

Equipe Receita Solta

Bò Lúc Lắc: The Vibrant Perfect Beef Vietnamese Salad

Prep Time25 min

Cook Time10 min

Servings4 servings

DifficultyMedium

Calories340 kcal

Resumo para quem tem pressa

"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."

Discover the secret of Bò Lúc Lắc, the famous Vietnamese 'shaking beef'. This recipe offers a balanced culinary experience, combining juicy steak, fresh vegetables, pickled onions, and an irresistible citrus sauce. Ideal for those looking for a healthy, protein-rich, and fresh meal in a short time.

O Que Você Precisa Saber

- 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

500 g Filé Mignon ou Contrafilé
3 cloves, minced Garlic
2 tablespoons Soy Sauce (shoyu)
1 tablespoon Oyster Sauce
1 teaspoon Sesame Oil
1 teaspoon Brown Sugar
1/2 teaspoon Freshly ground black pepper
1 unidade média Red Onion
1/4 cup Rice Vinegar
1/4 cup Water
1 tablespoon Sugar (for onion)
3 tablespoons Fish Sauce (nuoc mam)
3 tablespoons Fresh Lemon Juice
2 tablespoons Water (for the sauce)
1 colher de sopa Açúcar (para molho)
1 clove, minced Garlic (for sauce)
1/2 unit, finely chopped (optional) Fresh pepper (e.g., finger chili)
1 medium head Lettuce (iceberg, romaine, or curly)
200 g, halved Cherry Tomatoes
1 unit, sliced Pepino Japonês
1/4 cup, chopped (to finish) Fresh Cilantro
2 tablespoons Vegetable Oil (to sear the meat)

Instructions

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 a marinada da carne. Corte o filé mignon ou contrafilé em cubos de aproximadamente 2,5 cm. Em uma tigela média, misture o alho picado, molho de soja, molho de ostra, óleo de gergelim, açúcar mascavo e pimenta-do-reino. Adicione os cubos de carne, misture bem para cobrir e deixe marinar por, no mínimo, 15 minutos em temperatura ambiente. Para um sabor mais profundo, marine por até 30 minutos na geladeira.

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.

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Chef 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

- Servido com arroz de jasmim: acompanhe a carne sacudida e a salada com uma porção generosa de arroz de jasmim cozido no vapor. - Toque de pimenta-do-reino preta: moa pimenta-do-reino preta em grãos na hora em abundância sobre os cubos de carne ao final da selagem. - Versão picante: adicione rodelas finas de pimenta dedo-de-moça ou pimenta tailandesa fresca à marinada da carne na frigideira.

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 You Freeze It?

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

Acompanhamento clássico para tigela de arroz branco de jasmim, fatias de pão baguete estilo vietnamita e molho extra de limão com pimenta-do-reino e sal marinho. Para beber, sirva com cerveja lager gelada ou chá verde gelado com hortelã.

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.

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.