SHAKING BEEF
This savory-sweet stir-fry, known as bo luc lac or "dice" in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan's immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work - 20 minutes from start to finish - but don't try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.
Provided by Mark Bittman
Categories dinner, easy, weekday, times classics, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
- Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.
- Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 18 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1123 milligrams, Sugar 9 grams, TransFat 0 grams
SHAKING BEEF (BO LUC LAC)
Steps:
- Combine the lime juice, fish sauce, sugar and chiles in a large bowl. Set aside.
- Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
- Heat the oil in a large skillet over high heat. Add the garlic and stir until fragrant, about 5 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 lime sauce.
- Add the pineapple slices, if using, Asian basil and red onion to the beef mixture. Spread the watercress and tomatoes in an attractive manner on a serving platter. Arrange the beef mixture and all its juices on the watercress and serve immediately (if desired, with a warm baguette or steamed rice to soak up the juices).
SHAKY BEEF
Delicious Vietnamese Beef dish - best left overnight in fridge! Great on a fresh salad with the sauce as a dressing.
Provided by katehindin
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the garlic, soy sauce, sugar, rice wine, spring onion and pepper with half the oil in a large bowl and ass thr steak. Mix well, cover and leave in the refrisgerator overnight.
- Heat the reminaing oil in a large frying pan and when it's just beginning to smkoe, put in the beef cubes, in one layer. Cook, without stirring for about 1 minute - there shoudl be a thin crust at the bottom.
- Shake the pan vigorously to loosen the beef (use tongs or chopsticks if you need to) and continue to cook, shaking the pan every so often, until the beef is cooked to your taste.
- Allow 4 minutes for medium-done beef.
- Serve with the sauce, rice and salad.
SHAKEN BEEF
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 18
Steps:
- For the shaken beef: Place the beef in a bowl with the garlic, onion, liquid seasoning, sugar, fish sauce and pepper and mix well. Heat a large heavy-bottom pan over medium-high until very hot. Add the butter or oil. Add the beef cubes shaking the pan to coat the meat with the butter or oil. Cook, turning the meat with tongs until browned and seared on the outside but still pink in the center, 3 to 4 minutes (or cook to desired doneness). Add the Cognac and toss the beef before removing from the heat.
- For the watercress salad: Lightly roast the shallots in a dry saute pan over medium heat until light browned and fragrant, about 5 minutes. Whisk together the rice vinegar, garlic, fish sauce and honey in a bowl. Lightly toss the watercress and shallots with the dressing. Season with pepper.
- Arrange the sliced tomatoes on plates to make a decorative base. Arrange the watercress around or on top of the tomato slices. Place the beef in a mound on top of the tomatoes and watercress and serve with the rice.
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
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 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
SHAKING BEEF
This is a lovely wok meal, "shaking beef" comes from the French term "saute". Shaking beef is served often in Vietnam.
Provided by morgainegeiser
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the steak into bite-sized cubes. Place it in a bowl with garlic, oil, fish sauce, sugar, salt, and pepper and mix to combine. Cover and marinate for 1 hour in the refrigerator.
- Wash the lettuce and separate the leaves. Cut the cucumber and onion into very thin slices.
- Heat a heavy-based wok very hot; add the beef in 3 batches and toss, by shaking the wok and turning the meat with tongs, until brown and seared on the outside but still very pink in the center.
- Pile the meat into the center of a serving plate, decorate with lettuce, cucumber, and onion, serve immediately.
- NOTE: Prep time does not include marinating time.
Nutrition Facts : Calories 87.9, Fat 6.9, SaturatedFat 0.9, Sodium 647, Carbohydrate 6.4, Fiber 0.8, Sugar 3.1, Protein 1.1
VIETNAMESE SHAKY BEEF
Make and share this Vietnamese Shaky Beef recipe from Food.com.
Provided by Chef DDE
Categories Vietnamese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- * Mix the garlic, soy sauce, sugar, rice wine, spring onion and pepper with half the oil in a large bowl and add the steak.
- * Mix well, cover and leave in the refrigerator overnight.
- * Heat the remaining oil in a large frying pan, and when it is just beginning to smoke, put in the beef cubes, in one layer. Cook, without stirring, for about 1 minute - there should be a thin crust at the bottom.
- * Shake the pan vigorously to loosen the beef (use tongs or chopsticks if you need to) and continue to cook, shaking the pan every so often, until the beef is cooked to your taste.
- * Allow 4 minutes for medium-done beef.
- * Serve with the Lime and Ginger sauce, rice and Chinese leaf salad.
Nutrition Facts : Calories 539.4, Fat 36.3, SaturatedFat 11.3, Cholesterol 114.4, Sodium 603.9, Carbohydrate 9.3, Fiber 0.4, Sugar 6.6, Protein 40.2
More about "shaky beef food"
SHAKING BEEF RECIPE - CHARLES PHAN | FOOD & WINE
From foodandwine.com
5/5 (3)Total Time 1 hr 30 minsServings 4
- In a bowl, toss the meat with 1/2 tablespoon of the sugar, 1 tablespoon of the oil and 1 teaspoon each of salt and pepper. Let stand at room temperature for 1 hour.
- In a small bowl, whisk the remaining 3 tablespoons of sugar with the soy sauce, fish sauce, vinegar and rice wine, if using.
- Heat a large skillet until very hot. Add the remaining 1/3 cup of oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute, until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of the oil. Scatter the scallions, onion and garlic over the meat and cook for 30 seconds. Stir the soy mixture and add it to the pan, shaking to coat the meat; bring to a boil. Add the butter and shake the pan until melted.
- Line a platter with watercress and pour the shaking beef and vegetables on top. Serve with lime wedges.
SHAKING BEEF | FOOD & WINE
From foodandwine.com
5/5 (1)Category Beef
- Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.
- Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.
SHAKING BEEF | ONE WORLD KITCHEN | SBS FOOD
From sbs.com.au
VIETNAMESE SHAKING BEEF | DECOY RECIPE
From decoywines.com
SHAKING BEEF BOWL - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
SHAKING BEEF - ANG SARAP
From angsarap.net
SHAKING BEEF | RANDOMLY EDIBLE
From randomlyedible.com
SHAKING BEEF - VIDEO DAILYMOTION
From dailymotion.com
YUMMY MINIATURE SHAKY BEEF RECIPE L MINIATURE COOKING TINY ...
From youtube.com
SHAKING BEEF - VIETNAMESE BO LUC LAC - RASA MALAYSIA
From rasamalaysia.com
VIETNAMESE SHAKING BEEF - MARION'S KITCHEN - YOUTUBE
From youtube.com
SHAKY BEEF – WONG EATS
From wongeats.com
SHAKING BEEF | FOOD & WINE
From foodandwinerecipesite.netlify.app
SHAKING BEEF AND CUBED BEEF... - RESTAURANTS - SAN ...
From chowhound.com
VIETNAMESE SHAKING BEEF - YOUTUBE
From youtube.com
RECIPE: SLANTED DOOR’S SHAKING BEEF
From sfchronicle.com
VIETNAMESE SHAKING BEEF RECIPE (THIT BO LUC LAC) — VICKY PHAM
From vickypham.com
Bò LúC LắC – SHAKING BEEF | RAYMOND'S FOOD
From raymonds.recipes
SHAKING BEEF - GLUTEN FREE RECIPES
From fooddiez.com
SHAKING BEEF - COOK'S ILLUSTRATED
From cooksillustrated.com
SHAKY BEEF RECIPES
From tfrecipes.com
RECIPE - SHAKING BEEF WITH LIME DIPPING SAUCE
From lcbo.com
THE SHAKING BEEF (Bò LúC LắC) | A BEAUTIFUL DAY
From abeautifuldayblog.wordpress.com
SHAKY BEEF - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
HOW TO COOK MINIATURE SHAKY BEEF | EASY COOKING MINIATURE ...
From youtube.com
SHAKY BEEF - PLAIN.RECIPES
From plain.recipes
MINIATURE SHAKY BEEF | TINY FOOD - YOUTUBE
From youtube.com
BEST SHAKEN BEEF RECIPE - HOW TO MAKE SHAKEN BEEF - DELISH
From delish.com
SHAKING BEEF RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
SHAKING BEEF - VIETNAMESE BO LUC LAC - GLEBE KITCHEN
From glebekitchen.com
GINGER SHAKIN' BEEF | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
SHAKING BEEF FOOD AND WINE APRIL 2022 | VISIT A WINERY
From winevivino.com
VIETNAMESESHAKYBEEF RECIPES
From tfrecipes.com
SHAKING BEEF (BO LUC LAC) - KIRKLEY CROSSING
From kirkleycrossing.com
SHAKY SHAKY BEEF - MENU - LITTLE SISTER - MANHATTAN BEACH
From yelp.ca
SHAKY SHAKY BEEF** - MENU - NIGHT MARKET - CAMBRIDGE
From yelp.ca
SERIOUS SHAKING BEEF RECIPE: MY TAKE ON JET TILA'S CARAMEL ...
From 30seconds.com
SHAKING BEEF STIR FRY | QUICK RECIPES | SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love