SHAKING BEEF
Shaking beef is an authentic Vietnamese recipe with tender beef with savory sauce. This easy shaking beef recipe (bo luc lac) takes 10 mins to make and tastes just like Vietnamese restaurants!
Provided by Rasa Malaysia
Categories Vietnamese Recipes
Time 45m
Number Of Ingredients 17
Steps:
- Combine all the ingredients for Shaking Beef Sauce and Marinade with the beef. Marinate for 30 minutes, preferably 1 to 2 hrs.
- Prepare the Vinaigrette by mixing the rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
- Use 3 - 4 tablespoons of the Vinaigrette to pickle the red onions. Set aside and covered in fridge for about 10 minutes.
- Arrange the watercress and tomatoes on a serving platter and set aside.
- Heat a wok, pan or skillet over high heat. Add the cooking oil and when it begins to smoke, add the beef cubes in one even layer and allow to sear for about 2 minutes. Sear the opposite sides for about another 1-2 minute to brown all the sides. Shake and toss the wok while cooking.
- Transfer the beef to the serving platter. Drizzle the remaining 3 - 4 tablespoons of the Vinaigrette over the beef, watercress and tomatoes. Top the beef with the pickled red onions.
- In a small ramekin, make the Shaking Beef Dipping Sauce by squeezing lime juice over salt and black pepper. Serve the Shaking Beef immediately with the dipping sauce.
Nutrition Facts : Calories 592 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 35 grams fat, Fiber 2 grams fiber, Protein 48 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1819 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
SHAKING BEEF (BO LUC LAC)
Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.
Provided by Glenn Collins
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.
- In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.
- Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.
- Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 41 grams, Carbohydrate 22 grams, Fat 66 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 22 grams, Sodium 968 milligrams, Sugar 13 grams, TransFat 3 grams
VIETNAMESE SHAKING BEEF SALAD
The Winning Recipe for 1999 in the San Francisco Chronicle. This recipe, from chef Mai Pham, makes a great appetizer and, with a bowl of steamed rice, a satisfying entree as well.
Provided by evelynathens
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dressing ingredients; set aside.
- Gently combine all salad ingredients and arrange on a platter.
- To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
- Heat the oil in a skillet over high heat. Add the garlic and stir-fry quickly until fragrant, about 10 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes.
- Add to the bowl with the dressing. Season with salt and pepper.
- Add the pineapple and Asian basil to the beef mixture.
- Arrange the beef mixture and all its juices on the watercress and serve immediately.
Nutrition Facts : Calories 374.1, Fat 25.4, SaturatedFat 8.2, Cholesterol 76, Sodium 1176.5, Carbohydrate 12.8, Fiber 1.3, Sugar 8.5, Protein 23.8
VIETNAMESE SHAKING BEEF - BO LUC LAC
This is a very cooling dish with lots of watercress, and makes a great appetizer or a light entree for 1 or 2.
Provided by PalatablePastime
Categories Steak
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag.
- Add beef and allow to marinate for 30 minutes or more.
- Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes.
- Then combine onion mixture with the oil and toss.
- Arrange watercress on a plate and spread onion on top.
- Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook.
- Spread beef over onions on watercress and serve.
Nutrition Facts : Calories 205.4, Fat 15.3, SaturatedFat 4.4, Cholesterol 38, Sodium 445.1, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 11.9
BO LUC LAC "FRENCH-VIETNAMESE SHAKING BEEF"
A French-inspired Vietnamese beef stir fry.
Provided by Buck
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 6
Number Of Ingredients 18
Steps:
- Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.
- Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.
- Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
- Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or "shake") until beef reaches desired doneness, 2 to 4 minutes.
- Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 13.3 g, Cholesterol 60.5 mg, Fat 17.4 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 1238.2 mg, Sugar 8.6 g
VIETNAMESE SHAKING BEEF RECIPE BY TASTY
Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
- In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
- On a platter, arrange the watercress and tomato slices.
- Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
- Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
- Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams
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