How to make Vietnamese Shaking Beef, or Bò Lúc Lắc! It’s gotta be one of my favorite Vietnamese rice dishes, and it’s actually quite easy to make. I especially like making this with tomato rice!
📝 Ingredients
⏱ Time: ~1 hour (includes marinating)
Servings: 2–3
For different servings, multiply ingredients accordingly.
🥩 Beef
- ¾–1 lb beef (boneless ribeye or filet)
- 1 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 2 cloves garlic (minced)
- 2 tsp sugar
- 1 tbsp fish sauce
- 1 tbsp honey
- Dash of salt
- Dash of black pepper
- Dash of MSG
- 2 tsp cornstarch
- Dash of Maggi seasoning
🍅 Tomato Rice
- 1 cup (day-old) rice
- 2 tbsp tomato paste
- 1 tbsp oil
- 3 cloves garlic
- 2 tsp chicken bouillon powder
- Dash of fish sauce
🥒 Veggies
- Yellow onion
- Green onion
- Bell peppers (green and red)
- Cucumbers
- Tomatoes
- Cilantro
👩🍳 Directions
- Cut the beef in 1″ chunks then mix with its ingredients (except for the cornstarch) in a bowl and marinate for 30 min to an hour.
- Make the tomato rice:
- Heat up wok and add in oil.
- Cook the garlic.
- Add in tomato paste and stir for 1 min.
- Add in the rice and chicken powder.
- Stir for 5 min, making sure they mix well.
- Cut veggies.
- Coat beef in cornstarch.
- Heat pan with oil, then cook meat on all sides (let it sit so the beef gets seared), then set aside.
- Cook veggies in the same pan and add in the beef together along with around ½ tbsp butter.
- Cook them all together, making sure to shake, then plate with a side of cucumbers, tomatoes, and cilantro.
Tamonde 