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Vietnamese Savory Sticky Rice - Xoi Man
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Shaking Beef | Bo Luc Lac

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By: Cindy Lam Lorimer
Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Servings: 6
Shaking Beef, or Bò Lúc Lắc, dazzles with wok-seared, marinated beef cubes on a crispy bed of lettuce, topped with pickled red onions and served with a zesty lime dipping sauce—a refreshing meal to eat as a salad or with rice!

Ingredients 

Marinade:

  • 3 lbs boneless beef tenderloin/filet mignon, cut into 1-inch cubes
  • 4 garlic cloves, minced
  • 2 Tbsp Maggi, or soy sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • ¼ tsp kosher salt
  • ¼ tsp black pepper, freshly ground

Pickled red onions:

  • ½ medium red onion, sliced thinly
  • 2 Tbsp sugar
  • 1 Tbsp kosher salt
  • ½ cup white vinegar
  • 1 tsp black pepper

Ingredients:

  • 3 Tbsp avocado oil (or any neutral oil)
  • ½ stick unsalted butter
  • 1 onion, cut in one inch pieces

Salad:

  • 1 head butter leaf lettuce, cut into bitesize pieces
  • 1 head red leaf lettuce, cut into bitesize pieces
  • 3 tomatoes, thinly sliced
  • 3 persian cucumbers, sliced
  • ½ cup mint leaves, roughly chopped
  • handful cilantro, roughly chopped

Dipping Sauce (Optional)

  • lime juice
  • kosher salt
  • black pepper

Tomato Rice: (Optional)

  • 3 cups cooked steamed white rice
  • 1 Tbsp garlic, chopped
  • 2 Tbsp tomato paste
  • 1 Tbsp Maggi, or soy sauce

Instructions

  • Add all marinade ingredients together. Massage marinade into beef and marinate it for no more than 2 hours at room temperature.
  • Mix all ingredients for pickled red onions and let sit for at least 30 minutes in the fridge.
  • Add 3 tablespoons avocado oil (or any neutral oil) and half stick of unsalted butter to a pan.
  • On high heat, add beef in a single layer. (You will need to do this in two batches). Not overcrowding the beef keeps it from getting soggy.
  • Cook the beef untouched for 2 minutes, then stir fry (shake pan) and cook for another couple of minutes. You want the beef to get a nice brown color. I like using a cast iron pan when stir frying meat to achieve this.
  • Remove from pan and repeat the process for the second batch.
  • Remove the beef.
  • In the same pan on medium high heat, add the onions and saute for 3 minutes, tossing occasionally.
  • Turn heat to high, add beef back in the pan, with its juices, and cook for another minute.
  • Serve on a bed of lettuce, tomatoes, cucumber., mint leaves and cilantro.
  • Drizzle with the pickled onion juice.
  • Transfer the beef to the serving platter.
  • Top the beef with the pickled red onions.
  • Optional: Serve with tomato rice, which is rice cooked with garlic, tomato paste and soy sauce stir fried together. And if you decide to do a dipping sauce, all you need to do is squeeze lime, and add salt and pepper to your liking.

Notes

Optional: Serve with tomato rice, which is rice cooked with garlic, tomato paste and soy sauce, stir fried together. And if you decide to do a dipping sauce, all you need to do is squeeze lime, and add salt and pepper to your liking. 

Nutrition

Serving: 1portion | Calories: 540kcal | Carbohydrates: 16g | Protein: 53g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 1978mg | Potassium: 1253mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5698IU | Vitamin C: 16mg | Calcium: 116mg | Iron: 5mg

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