Bò Lúc Lắc, or Vietnamese Shaking Beef, is a sizzling stir-fry of tender marinated beef, seared until golden and tossed with onions. Bold, savoury, and perfect with red rice.
Category
Dinner
Servings
4
Prep time
2 hours
Cook time
10 minutes
Bò Lúc Lắc, or Vietnamese Shaking Beef, is a sizzling stir-fry of tender marinated beef, seared until golden and tossed with onions. Bold, savoury, and perfect with red rice.
Ingredients
- 600g (1 pound 5 ounces) diced beef (sirloin or rump work well)
- 4 garlic cloves, finely grated
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1½ tbsp soy sauce
- 1 brown onion, sliced
- 2 spring onions, sliced (whites and greens separated)
- 3 tbsp tallow (or neutral-flavoured oil, e.g., vegetable or sunflower oil)
- red rice, to serve
Directions
Place the diced beef in a large bowl. Add the grated garlic, brown sugar, fish sauce, oyster sauce, and soy sauce. Mix well, then cover and marinate in the fridge for at least 2 hours.
- Slice the brown onion and spring onions, keeping the whites and greens separate. Add the spring onion whites to the sliced onions.
- Place a wok over high heat and add 1 tablespoon of tallow.
- To avoid overcrowding, cook the beef in small batches. Before adding each batch, heat 1 tablespoon of tallow or oil in the wok. Toss the beef often to ensure an even colour on all sides. Once each batch is cooked, transfer to a bowl and set aside.
- Once all the beef is cooked, clean the wok. Add the sliced onions and spring onion whites.
- Sprinkle with salt and, optionally, a little MSG. Toss until the onions are slightly coloured.
- Return the cooked beef to the wok and mix through.
- Transfer to a serving bowl, garnish with the spring onion greens, and serve with red rice.
