Get ready to tantalize your taste buds with the most electrifying Vietnamese dish that will make your kitchen sizzle! Bo Luc Lac, or "Shaking Beef," is not just a recipe—it's a culinary performance that transforms simple ingredients into a mouthwatering masterpiece. Imagine tender beef cubes dancing in a hot pan, caramelizing to perfection with a symphony of savory sauces, promising a flavor explosion that will transport you straight to the bustling streets of Vietnam.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 lb beef sirloin, cubed
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
- Rice for serving
Instructions
- In a medium bowl, combine cubed beef sirloin with soy sauce, oyster sauce, sugar, black pepper, and minced garlic. Mix thoroughly and let marinate for 15-20 minutes at room temperature to allow flavors to penetrate the meat.
- While the beef is marinating, prepare your serving accompaniments. Cook white rice according to package instructions and chop fresh cilantro for garnish.
- Heat vegetable oil in a large skillet or wok over high heat until it's very hot and just starting to smoke. This high heat is crucial for achieving the signature sear and caramelization of Bo Luc Lac.
- Add marinated beef to the hot pan in a single layer, ensuring pieces are not overcrowded. This allows the meat to sear and develop a rich, golden-brown crust.
- Shake the pan vigorously or quickly stir the beef every 30-45 seconds to ensure even cooking and develop the "shaking" technique that gives the dish its name. Cook for 3-4 minutes total for medium-rare doneness.
- Remove beef from heat immediately to prevent overcooking. Let rest for 2-3 minutes to allow juices to redistribute.
- Plate the shaking beef over steamed rice, garnish with fresh chopped cilantro, and serve hot.
Tips
- Meat Selection: Choose high-quality beef sirloin with good marbling for maximum tenderness and flavor. Cut into uniform cubes to ensure even cooking.
- High Heat is Key: Use a cast-iron skillet or wok and ensure it's scorching hot before adding beef. The high temperature creates that signature caramelized exterior.
- Don't Overcrowd the Pan: Cook beef in batches if necessary to maintain high heat and achieve proper searing. Overcrowding will steam the meat instead of searing.
- Marination Magic: Let the beef marinate for at least 15-20 minutes to allow the flavors to deeply penetrate the meat.
- Shaking Technique: Vigorously shake or stir the pan to create even browning and prevent burning. This technique gives the dish its unique name and texture.
- Doneness Control: For medium-rare, cook for 3-4 minutes total. Adjust timing based on your preferred level of doneness.
- Resting Period: Always let the meat rest for 2-3 minutes after cooking to redistribute juices and ensure maximum tenderness.
Nutrition Facts
Calories: 242kcal
Carbohydrates: g
Protein: 16g
Fat: 15g
Saturated Fat: g
Cholesterol: 38mg
