Vietnamese Shaky Beef Food

SHAKING BEEF (BO LUC LAC)

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.

BO LUC LAC "FRENCH-VIETNAMESE SHAKING BEEF"

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.

BO LUC LAC (VIETNAMESE SHAKING BEEF)

Steps:

• In a large bowl, combine the brown sugar, soy sauce, lime juice, 8 cloves of garlic, salt and black pepper to taste. Do not go crazy with the salt, as the soy sauce is already salty! Add the beef and let it marinate for 1 hour.
• Preheat a large wok over high heat. Add the vegetable oil and, when simmering, add the remaining 2 cloves of garlic. Once fragrant, add the beef cubes, working in 2 to 3 batches if needed. Sear on all sides, shaking the pan, until medium rare, 1 to 2 minutes. Remove the beef to a plate and reserve.
• Toss the onions in what's left of the marinade in the bowl. Add the onions to the wok and sauté until soft and beginning to brown. Add the beef (and its juices) back to the pan and toss with the onions.
• Remove from heat, sprinkle with sliced scallions and serve over rice or salad.

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

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!

VIETNAMESE SHAKING BEEF (BO LUC LAC)

Steps:

• Dice the beef into 1 1/4 inch thick cubes. Marinate with 1/4 teaspoon salt, 1/4 teaspoon sugar, plenty of black pepper. Set aside to come near to room temperature.
• Mix the cress with 2 teaspoons of rice vinegar, 1/4 teaspoon of sugar. Slice the tomato thinly. Arrange the cress salad and tomato slices on a serving plate.
• Thinly slice red onion. Cut scallions into 1 1/2 inch long pieces. Mince the garlic.
• In a bowl, combine all ingredients to make the soy sauce mixture. Taste and adjust the sauce to your liking, set aside.
• Place a wok or a heavy-bottomed pan over medium-high to high heat. When the pan is hot, add oil and then add the beef cubes. Sear for 45 seconds to 1 minute until brown and then flip to the other side, sear for 45 seconds or until brown. Work in batches if needed.
• Add onion slices to the pan, stir-fry the beef and onion for about 30 seconds.
• Add the soy sauce mixture, shake the wok or stir to coat the beef with the sauce. Then add the butter and garlic, constantly stir and cook for a few seconds or until butter melts completely and everything is combined. This step should be done very quickly to avoid over-cooking the beef.
• Add the scallion pieces, quickly mix together and then transfer the beef to the serving plate on top of the cress and tomato.

SHAKING BEEF

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.

VIETNAMESE SHAKING BEEF - BO LUC LAC

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.

SHAKY BEEF

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.

VIETNAMESE SHAKING BEEF SALAD

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.

VIETNAMESE SHAKING BEEF (BO LUC LAC)

Steps:

• Marinate steak at least 1 hour before cooking, or overnight for best results.
• Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.
• For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
• Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes.
• Prepare bed of greens and tomatoes in a serving platter and set aside.
• Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
• Heat a large wok or pan over high heat.
• When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before "shaking" to sear the opposite sides for about another 1-2 minute more to brown all the sides.
• Repeat this with the second batch of meat using the remainder of the oil.
• Transfer beef to bed of watercress and tomatoes.
• Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions.
• Serve with lime dipping sauce.

VIETNAMESE SHAKY BEEF

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.

SHAKING BEEF

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.