Shaking Beef | Bo Luc Lac
Shaking Beef, or Bò Lúc Lắc, dazzles with wok-seared, marinated beef cubes on a crispy bed of lettuce, topped with pickled red onions and served with a zesty lime dipping sauce—a refreshing meal to eat as a salad or with rice!
Ingredients
Marinade:
- 3 lbs beef tenderloin, boneless, filet mignon, cut into 1-inch cubes
- 4 garlic cloves, minced
- 2 Tbsp Maggi, or soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar
- ¼ tsp kosher salt
- ¼ tsp black pepper, freshly ground
Pickled red onions:
- ½ medium red onion, sliced thinly
- 2 Tbsp sugar
- 1 Tbsp kosher salt
- ½ cup white vinegar
- 1 tsp black pepper
Ingredients:
- 3 Tbsp avocado oil , or any neutral oil
- ½ stick unsalted butter
- 1 onion, cut in one inch pieces
Salad:
- 1 whole butter leaf lettuce, cut into bite size pieces
- ½ whole head red leaf lettuce, cut into bite size pieces
- 3 tomatoes, thinly sliced
- 3 persian cucumbers, sliced
- ½ cup mint leaves, roughly chopped
- handful cilantro, roughly chopped
Dipping Sauce (Optional)
- lime juice
- kosher salt
- black pepper
Tomato Rice: (Optional)
- 1 Tbsp garlic, chopped
- 2 Tbsp tomato paste
- 1 Tbsp Maggi, or soy sauce
- 3 cups cooked cold stale rice
Instructions
- Add all marinade ingredients together. Marinate beef for no more than 2 hours at room temperature.
- Mix all ingredients for pickled red onions and let sit for at least 30 minutes in the fridge.
- Add 3 tablespoons avocado oil (or any neutral oil) and half stick of butter to a pan.
- In a large skillet on high heat, add beef in a single layer. (You might need to do this in two batches). Not overcrowding the beef keeps it from getting soggy. Cook the beef untouched for 4 minutes, then stir fry (shake pan) for another couple of minutes. You want the beef to get a nice brown color. (I like using a cast iron pan when stir frying meat to achieve this). Remove beef from pan, and repeat the process for the second batch, if need be. Set beef aside.
- In the same skillet, add more oil if needed, then add onions and saute for 3 minutes, tossing occasionally. Turn heat to high, add beef back in the pan, with its juices, and cook for another minute.
- Serve on a bed of lettuce, tomatoes, cucumber, mint leaves and cilantro. Drizzle with the pickled onion juice.
- Transfer the beef to the serving platter. Top the beef with the pickled red onions.
- To make the tomato rice: In the same pan that you used for cooking the beef, add cooking oil along with garlic, tomato paste and soy sauce, mix together for 30 seconds then add cold rice. Toss so rice is completely coated with sauce and cook for several minutes.
- If you decide to do a dipping sauce, all you need to do is squeeze lime, and add salt and pepper to your liking.
Nutrition
Serving: 1portion | Calories: 537kcal | Carbohydrates: 15g | Protein: 53g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 1938mg | Potassium: 1150mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1033IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 5mg