Shaking Beef | Bo Luc Lac
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