Shaking beef also known as bo luc lac in Vietnamese, is a mouthwatering beef stir fry that has become one of Vietnam’s most popular exports. With its tender juicy beef cubes coated in a savory marinade and briefly stir-fried, this iconic dish offers a sublime blend of textures and flavors.
In this article, we’ll cover everything you need to know about shaking beef, from its origins and ingredients to how to make it at home. Read on to learn all about this beloved Vietnamese specialty!
A Brief History of Shaking Beef
While beef was historically scarce in Vietnam due to cows being used for labor, the French colonization of Vietnam brought in new ingredients and cooking techniques Shaking beef combines European steak influences with traditional Vietnamese flavors and prep methods
The dish originated from humble street food stalls in Saigon, where the constant shaking of the wok gives the beef its signature name. It was previously reserved for special occasions but is now a nationwide staple.
Ingredients That Make Shaking Beef Sing
Shaking beef starts with high-quality beef tenderloin, sirloin, or ribeye, cut into 1-inch cubes. The beef cubes are then tossed in a zesty marinade.
Key marinade ingredients:
- Garlic
- Soy sauce
- Fish sauce
- Oyster sauce
- Black pepper
- Pinch of sugar
This marinade infuses the beef with a sweet, salty, and umami-rich flavor.
Other classic ingredients:
- Red onion, sliced
- Red bell pepper, sliced
- Romaine or butter lettuce leaves
- Fresh mint, cilantro, basil
- Lime wedges
- Cucumber slices
- Nuoc cham dipping sauce
Step-by-Step Guide to Making Shaking Beef at Home
Making restaurant-quality shaking beef is easy to do at home. Just follow these simple steps:
1. Cut the beef into 1-inch cubes. This size is perfect for tossing in the wok.
2. Make the marinade. Whisk together the garlic, soy sauce, fish sauce, oyster sauce, sugar, and black pepper.
3. Marinate the beef for at least 30 minutes. Let it soak up all those delicious flavors. Marinating overnight is even better.
4. Heat oil in a wok or cast iron skillet over high heat. Make sure it’s nice and hot.
5. Add the beef in batches. Cook just enough beef at a time to allow even searing.
6. Shake the wok constantly. This tossing motion cooks the beef perfectly. Cook for just 1-2 minutes.
7. Quickly stir in sliced onions and peppers. Cook for another 2-3 minutes.
8. Serve immediately over lettuce leaves. Top with fresh herbs, nuoc cham, lime wedges, and other veggies.
Pro tips: Use a tender cut of beef, resist overcrowding the wok, and don’t overcook the beef. Medium rare is ideal.
How to Serve and Eat Shaking Beef
Shaking beef is traditionally served family-style. Place the lettuce leaves, fresh herbs, sliced vegetables, nuoc cham sauce, and lime wedges on a shared plate. Pile the hot, juicy seared beef cubes in the center.
To eat, place several pieces of beef and desired toppings into a lettuce leaf, roll it up into a lettuce wrap handheld, and enjoy! The lettuce adds a nice crunch and freshness.
Nuoc cham sauce is essential for shaking beef. This Vietnamese dipping sauce balances sweet, sour, salty, spicy, and umami flavors.
Regional Variations to Try
While shaking beef originated in Vietnam, neighboring Cambodia has also enthusiastically embraced the dish. Lok lak is their take, using beef strips instead of cubes. It’s become so beloved that it’s considered one of Cambodia’s national dishes!
There are also many ways to customize shaking beef to suit your tastes. Reduce the chili and fish sauce to tame the heat, use chicken or tofu instead of beef to make it vegetarian, or play with new marinade flavors.
Why Shaking Beef is a Must-Try Dish
So there you have it – everything you need to know about the iconic Vietnamese specialty, shaking beef. With its simple prep, scrumptious flavors, and interactive eating style, this stir fry makes for a fun, casual dinner party dish.
The hands-on shaking cooking method results in perfectly seared outsides and melt-in-your-mouth insides. And the zesty garlic-soy marinade transforms the beef into an umami bomb.
For an introduction to the bright, fresh flavors of Vietnamese cuisine, look no further than shaking beef. Just one bite and you’ll be hooked!
Cook the Beef
Heat a wok or large pan over high heat. Add 1-2 tablespoons of neutral oil. Add the marinated beef and sear for 30 seconds. Once the beef is seared, toss the beef in the wok for 2 minutes or until you should see the marinade begin to caramelize and the beef is done to your liking.
Remove the beef once the pieces have a good sear and set aside.
What Should I Serve with Shaking Beef?
Shaking Beef tastes best when served immediately.
If you have any leftover Shaking Beef, you can store it in an airtight container in the refrigerator for up to 3 days. I like to reheat leftover Shaking Beef by reheating it in a nonstick pan for 3-4 minutes until just warmed through. You don’t want to overcook the steak!
If you want to make Shaking Beef ahead of time, I recommend marinating it only a day in advance and leaving it in the refrigerator. Before cooking, bring the marinated beef back to room temperature before cooking. (Otherwise you may not get a good sear without overcooking the beef.)
If you tried this Shaking Beef Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below!
Vietnamese Shaking Beef
FAQ
Why do they call it shaking beef?
Why is it Called Shaking Beef? Bu luc loc is nicknamed shaking beef because of the fact that it requires the chef to shake the wok (or pan) quite a bit during the cooking process. This shaking keeps the beef moving, allowing all sides of every cube to brown perfectly.
What cut of meat is shaking beef?
High-end restaurants opt for the fancy cuts such as filet mignon for a tender and juicy steak. But you can also use less expensive cuts like sirloins or tri-tips.
Is shaking beef healthy?
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Skinnytastehttps://www.skinnytaste.comVietnamese Shaking Beef (Bo Luc Lac) – SkinnytasteMay 16, 2011 — Vietnamese Shaking Beef (Bo Luc Lac) * Cals:268.9. * Protein:27.3. * Carbs:16.6. * Fat:10.1. * Fiber:0.9.
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Wikipediahttps://en.wikipedia.orgShaking beef – WikipediaShaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinat…
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SnapCaloriehttps://www.snapcalorie.comShaking beef Nutrition – SnapCalorieOne cup of Shaking beef is around 235 grams and contains approximately 471 calories, 35 grams of protein, 29 grams of fat, and 24 grams of carbohydrates. … Or…
What is the real name for shaking beef?
Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of …