Shaking Beef aka Bò lúc lắc


For the Meat:
2 pounds beef tenderloin, cut into 1–inch cubes
6 garlic cloves, minced
3 tablespoons medium-dry sherry
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1/4 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil, plus more for cooking
For the Vinaigrette:
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
2 teaspoons minced fresh ginger
2 teaspoons sugar
1 garlic clove, minced
1 lemongrass stalk, lower third of the bulb only, minced
For the Salad:
6 ounces watercress (10 packed cups)
1/2 small red onion, thinly sliced


For the Meat: In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper, and five-spice powder with 1 tablespoon of oil. Add the beef and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 5 hours or overnight.
For the Vinaigrette: In a small bowl, combine the soy sauce with the vegetable oil, sherry, red wine vinegar, minced ginger, sugar, garlic and lemongrass. Let stand for 30 minutes, stirring a few times.
For the Salad: Place the watercress and red onion on a platter and toss with half the vinaigrette.
Set two large skillets over high heat until very hot, about 2 minutes. Add 1 tablespoon of oil to each skillet, when shimmering, add the meat to both skillets in an even layer. Let cook undisturbed until richly browned on the bottom, about 1 1/2 minutes. Shake the skillet to release the meat and cook for about 30 seconds longer, until medium-rare. Scrape the beef onto the watercress. Drizzle with the remaining vinaigrette, toss lightly and serve right away


Shaking beef as a simple Vietnamese dish my family is obsessed with.

Other Names:

Bò lúc lắc


serves 4-6


Friday, September 7, 2018 - 5:17pm


Related Cooking Videos