Bò Lúc Lắc – Vietnamese Shaking Beef

Dr. Mai Tram Nguyen family

Dr. Mai Tram Nguyen: I was born in Viet Nam and then, relocated to Midland, Texas where I spent my teenage years. At the time, there were not any Asian restaurants in west Texas, so our country's authentic food had to be made from scratch.  

Bò Lúc Lắc which translates to "Vietnamese Shaken Beef," is a very popular dish served by Vietnamese restaurants all around the world and was one of my family's favorite dishes because it’s easy to prepare and delicious!

After I began practicing dentistry in Houston, making home cooked meals daily for my family became challenging! My children's favorite dish growing up was Bò Lúc Lắc and after extended days of school, dance, and baseball practice and other extracurriculars, they always asked, "Where is the beef?". Making homemade Bò Lúc Lắc was quick and a heavenly dish for my teenage daughter, Paulina, and son, Alan.

My daughter Paulina: Growing up, one of my favorite dishes that my mom made was Bò Lúc Lắc.  Anyone can order it at Vietnamese restaurants but there is nothing better than your mom's fresh, hot, and home-cooked meal. Even after a long day of work, she would pick my brother and me up from our activities and still have the energy to cook for us. We would always eat Bò Lúc Lắc so fast, because she always made it so well. During dental school (as I, thankfully, live close to my mom), I find myself asking her to make this dish while I study or after a long day of clinic. It reminds me of my teenage years, much like my mom's experience in Midland, and I can't wait to share Bo Luc Lac for my future children one day. 

Dear members, Paulina and I would like to share the recipe for “ Bò Lúc Lắc” because it is quick yet flavorful.  Anyone can make it at home! You can get all of the ingredients at HEB, Kroger, Fiesta, H-Mart or Hong-Kong Market.

We included two recipes that follow below - a simple, homemade recipe, as well as, a slightly more complicated, sophisticated restaurant to try.

Chúc các bạn một bữa ăn ngon. Enjoy! 

Dr. Mai-Tram Nguyen and Paulina Nha-Uyen Ho, UTSD,DS4

viet 1

5 minutes cooking dish- Bo Luc Lac

RECIPE FOR 4 SERVINGS

Ingredients

2 bls Rib Eyes or Tenderloins or top Sirloin, at room temperature cut into 1-inch cubes or about the size of your thumb.

2 tablespoons Oyster sauce

2 tablespoon of regular soy sauce

2 tablespoon minced garlic/ 4 cloves (1 tablespoon or 2 cloves for marinade) and (1 tablespoon or 2 cloves for cooking)

½ teaspoon fresh cracked black pepper

½ teaspoon dark soy/Maggie seasoning /caramel sauce

1 tablespoon fish sauce ( optional)

1 teaspoon sugar

2 tablespoon Cooking oil (1 for marinade meat and 1 for cooking)

Glaze meat:

½ teaspoon unsalted butter

Lime Dipping Sauce

3-4 teaspoon lime juice

1/2 teaspoon salt 

1/4 teaspoon ground black pepper

Vegetables: (optional)

1 onion, 1 bell pepper, cut into 1-inch cubes or 1inch long wedge

2 stalks green onions, cut into 2 inches strips
1 tablespoon oil 

Marinade meat with all the ingredients.

For tastier and flavor meat marinate meat for at least 1 hr. For better result, marinade meat overnight.

Serve with steamed rice or simple fried rice with Lime Dipping Sauce on the side. 

Prepare Cook Vegetables  

Divide the beef and vegetables into 2 or 3 portions for cooking.

Sautee cooking oil with white onion for 1 min then red bell pepper for 1-min and then green onion for 1/2 min. Remove from heat and set aside.

Prepare Bo Luc Lac and Vegetables

Heat wok or iron skillet with cooking oil and garlic on high heat. Don’t over crowd the skillet with the beef. Divide the beef into 2 or 3 portions for cooking. Use tongs to turn cubes of beef on all sides. Each portion the total cook time is about 2 minutes for medium rare.  Add cooked vegetables, 1 /2 teaspoon unsalted butter to glaze the meat, toss and turn off the heat. Remove Bo Luc Lac immediate from the skillet and serve.

For more well done meat add 1 minute .


viet 2     viet 3

For Restaurant recipe

RECIPE FOR 4 SERVINGS

Ingredients:

2 bls Rib Eyes or Tenderloins or top Sirloin, at room temperature cut into 1-inch cubes or about the size of your thumb.

2 tablespoons Oyster sauce

2 tablespoon of regular soy sauce

2 tablespoon minced garlic/ 4 cloves (1 tablespoon or 2 cloves for marinade) and (1 tablespoon or 2 cloves for cooking)

½ teaspoon fresh cracked black pepper

½ teaspoon dark soy/Maggie seasoning /caramel sauce

1 tablespoon fish sauce ( optional)

1 teaspoon sugar

2 tablespoon Cooking oil (1 for marinade meat and 1 for cooking)

Butter Deglazing Sauce

1 tablespoons butter

1 tablespoon soy sauce or Maggi seasoning

1 tablespoon spoon sugar

1 teaspoons rice vinegar

1/2 teaspoon garlic

 

Lime Dipping Sauce

3-4 teaspoon lime juice

1/2 teaspoon salt 

1/4 teaspoon ground black pepper

Marinade meat with all the ingredients.

For tastier and flavor meat marinade meat for at least 1 hr. For better result, marinade meat overnight.

  • Tips how to make meat more tender.

Removed all the fat outside and also between the meat, this will make the meat more tender, less chewy.

Cooked Vegetables: (optional)

1 onion, 1 bell pepper, cut into 1-inch cubes or 1inch long wedge

2 stalks green onions, cut into 2 inches strips
1 tablespoon oil 

Salad  Option # 1

1 bunch watercress

Tomato ( Cherry tomato or slide tomato)

Salad dressing

1 tablespoon rice vinegar

2 tablespoon water

2 tablespoon sugar

1 teaspoon vegetable oil

1 pinch Black pepper

 

Prepare WaterCress Salad

Mix all the ingredients and soak watercress in salad dressing for 2 mins. Remove the watercress and place on the plate.

Salad Option # 2

Lettuce

Tomato

Cucumber

Serve with steamed rice or tomato rice with Lime Dipping Sauce on the side.  Salad will not only add more flavor but also for food presentation.

Prepare Deep Fry Bo Luc Lac

Divide the beef into 2 or 3 portions for cooking. Deep fry the meat for 30 seconds in hot/ boiling oil. Remove the meat from the oil after 30 seconds. Meat should be brown outside and medium cook inside.

Prepare Cook Vegetables  (optional)

Divide vegetables into 2 or 3 portions for cooking.  Sautee cooking oil with white onion for 1 min then red bell pepper for 1-min and then green onion for 1/2 min. Remove from heat and set aside.

Prepare Bo Luc Lac and Vegetables

Use the same skillet from the vegetable or heat wok or iron skillet with  cooking oil and garlic on high heat. Don’t over crowd the skillet with the beef. Divide the beef into 2 or 3 portions for cooking. Use tongs to turn cubes of beef on all sides. Total cook time is about 1 minutes for each portion.  Add cooked vegetables and deglazing sauce, toss for 30 seconds and turn off the heat.

Remove Bo Luc Lac immediate from the skillet and place on the salad plate.

Tomato Rice

Substitute water with chicken broth, add 2 tablespoons of ketchup and 1 teaspoon of garlic power.

Enjoy !!!

 

 

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