Bò Lúc Lắc Recipe (Vietnamese Shaking Beef)

I’m Chinese and my husband is Italian, but we eat Vietnamese food on a weekly basis. I’ve loved it from the first time I had it.

 Luckily for us, Texas does not have a shortage of delicious Vietnamese cuisine. 

In fact, Vietnamese is actually the third most spoken language in Texas, with English and Spanish being first and second respectively. 

One of the more popular menu items, and one of our favorite dishes to order, is Bò Lúc Lắc, otherwise known as Shaking Beef.

What is Bò Lúc Lắc?

The word “bò” in the Vietnamese language means cow or beef, and “lúc lắc” refers to the preparation method. When you make shaking beef, you have to give your wok a good shake. 

By moving the beef back and forth on a hot wok, you’ll get a nice and even caramelization on the outside of the cubed beef. 

Is this dish traditional?

Kind of like how General Tso’s Chicken isn’t traditionally Chinese, Shaking Beef isn’t traditionally Vietnamese. 

It is a staple in Vietnamese restaurants in the United States, but this may be to cater more to the American palate. 

Asian cuisine does not generally have large pieces of meat as the entree, but rather smaller bites. For example, we wouldn’t have each member of the family order a steak. 

Instead, we may take a steak and slice it for the table. 

That being said, it’s still a delicious dish that can be easily made at home!

What kind of steak can I use?

For this recipe, I used rib eye steak because I personally like fattier cuts. However, you can use a variety of different cuts. 

If you like your beef to have a chewier bite, you can use a tougher cut of meat. Flank steak and tri tip (otherwise known as bottom sirloin) are some examples. 

For a more velvety bite, use a tender beef cut, such as filet mignon. 

You can also use cuts that are often found in stir fry recipes, such as sirloin, top loin, tenderloin, and flat iron. 

What is wok hei?

Wok hei is a Cantonese phrase that literally translates to “breath of the wok”.

When it comes to searing dishes, you need wok hei to get that distinct charred flavor that only a wok can achieve. 

To do this, you’ll want to heat your wok on high heat until it just begins to smoke. 

Don’t add your cold oil until your wok is hot enough. If you add your oil too early, it will go past its smoke point and get burnt.

How do I make Shaking Beef?

The first step is to combine all of the ingredients for your marinade. 

Then, you’ll want to make sure each cube is evenly coated. Place it in the fridge overnight. 

About twenty minutes before you’re about to start the cooking process, take your beef out. Having your beef come up to room temperature helps it cook more evenly. 

This results in a much juicer end result!

You’ll also want to add your oil into your beef at this point. Adding in the oil as the last step helps to seal in the marinade. 

Next, heat your wok on high heat to get that wok hei. Add your oil and wait until it starts shimmering before putting your beef cubes in. 

Now comes the most important part-SHAKE THAT WOK! Get a good grip on it and go for it.

After about 3-5 minutes, your beef should be fully cooked and ready to eat!

What do I serve with Bò Lúc Lắc?

You will often find this dish served with a bed of vegetables and a grain such as rice or noodles.

Some of the more popular veggies used are red onions and watercress. 

The red onions are sliced thin and either served raw or slightly caramelized. The fresh watercress helps to soak up the juice from the meat and wilts to a nice texture when you put the cubes of beef on top.   

Bò Lúc Lắc is commonly served with a vinaigrette for the bed of watercress and dipping sauce for the beef cubes. 

You can choose to make these components or omit them altogether. The dish will be flavorful enough without either of these. 

How does leftover Shaking Beef last?

Leftovers that are stored in an airtight container can last 2-3 days in the refrigerator. 

Bò Lúc Lắc Recipe 

Prep Time: 10 minutes         Marinade Time: 1 day             Cook Time: 20 minutes

Ingredients: 

• 3 pounds of ribeye steak, cut into 1 inch cubes
• 1 bulb of garlic, minced
• 4 tablespoons oyster sauce
• 1 teaspoon of fish sauce
• 2 tablespoons coconut aminos (can substitute regular soy sauce)
• 1 tablespoons dark soy sauce (can substitute for additional soy sauce)
• 3 tablespoons avocado oil (I highly recommend not using vegetable oil or olive oil for this recipe-see why here)
• 1 teaspoon sesame oil
• 2 tablespoons sugar in the raw (or your preferred sweetener)
• 1 tablespoons brown sugar
• 2 teaspoons black pepper
• 2 tablespoons butter

Optional for serving:

• White Rice
• Sliced Cucumbers
• Sliced Tomatoes
• Lettuce
• Cilantro

Optional Vinaigrette Ingredients:

• 2 tablespoons rice vinegar
• 4 tablespoons water
• 1 ½ teaspoons kosher salt
• 2 teaspoons sugar

Optional Dipping Sauce:

• Juice of 1 lime (lemon juice works as well)
• Salt and pepper to taste

Instructions:

1. In a large glass container, add beef, minced garlic, oyster sauce, coconut aminos, soy sauce, avocado oil, sugar, and black pepper. Cover and let marinade overnight. 
2. About 20 minutes before cooking, add oil to the beef and let the beef come to room temperature. 
3. Heat a large wok on high heat. If you don’t have a wok, a large skillet or cast iron pan will work.
4. Add about 1-2 tbsp of additional oil to the wok and wait until your oil starts to shimmer. 
5. Add beef to the hot pan in a single layer and let it cook for about 1-2 minutes before flipping each cube. Be careful not to overcrowd your skillet. You may need to work in batches, so have a large bowl for the cooked beef out just in case. 
6. Add the butter in and cook until beef is cooked through. Remove from heat. 
7. Serve with rice and vegetables and enjoy!

Vinaigrette Instructions:

1. In a small bowl, mix sugar, rice wine vinegar, water and salt until granules are well dissolved. Mix greens of choice until well incorporated and serve immediately.

Dipping Sauce Instructions:

1. Combine lime juice with salt and pepper. Adjust according to your preferences. 

Conclusion:

I hope you give this Vietnamese Shaking Beef recipe a try. Let me know what you think!

If you liked this recipe, be sure to check out my Asian Air Fryer Whole Chicken recipe!

Now I’d Like To Hear From You!

If you are Vietnamese, did you grow up with this dish?

What are some other dishes you’d like recipes for?

Let me know by leaving me a comment down below!