Bò LúC LắC (VIETNAMESE SHAKING BEEF) WITH TOMATO RICE
This homemade shaking beef recipe is full of tender bites of beef, vegetables, and tomato rice that will make you want to eat more.
Provided by Huy Vu
Categories Dinner Main Course
Time 2h
Number Of Ingredients 18
Steps:
- Combine all the ingredients and beef except for the cornstarch in a bowl and marinate for at least 1 hour.
- While this marinates, wash and prep all the veggies.
- Before cooking, transfer the beef to another plate to remove excess liquid and to come to room temp for about an hour.
- Coat each piece of beef in cornstarch. Heat a pan on medium high or high, then brown the meat on all sides in about 2-4 batches depending on the size of your pan.
- Once you have cooked all your beef, add them into a pan with the vegetables over medium-low heat, and stir for about 2 minutes.
- Plate the veggies and beef. Add some Maggi to salt to taste.
- Prepare and cook 1 c of rice as you would normally. I like to use a rice cooker and follow the instructions.
- In a large pan over medium heat, add oil and garlic until fragrant and brown. Stir the garlic so it doesn't burn.
- Add the rice and stir thoroughly to coat with the garlic.
- Add the tomato paste and continue to stir to incorporate the red coloring evenly throughout the rice.
- Add a few splashes of fish sauce and taste the rice. I would start with two dashes and build from there, you don't want to add too much saltiness since this will be eaten with the beef.
- Wash and prep all vegetables.
- Put 1 tbsp of oil in a pan over medium heat.
- Add the onions and bell peppers. Saute for about 2 minutes until the onions turn slightly translucent, but not too soft.
- Add green onions last to prevent them from wilting, stir to mix.
- Remove the vegetables and place aside in a bowl. You will be mixing these again with the beef.
Nutrition Facts : Calories 874 kcal, Carbohydrate 35 g, Protein 50 g, Fat 60 g, SaturatedFat 27 g, Cholesterol 138 mg, Sodium 1175 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SHAKING BEEF
Shaking beef is an authentic Vietnamese recipe with tender beef with savory sauce. This easy shaking beef recipe (bo luc lac) takes 10 mins to make and tastes just like Vietnamese restaurants!
Provided by Rasa Malaysia
Categories Vietnamese Recipes
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 592 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 35 grams fat, Fiber 2 grams fiber, Protein 48 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1819 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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
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
TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY
Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha
Provided by Pierce Abernathy
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
- Set a rack in the upper third of the oven and preheat the broiler.
- Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
- Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
- Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
- Season the brisket liberally with salt and add it to the stockpot.
- Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
- Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
- Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
- Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
- Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
- Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
- Enjoy!
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
More about "vietnamese shaking beef recipe by tasty recipes"
VIETNAMESE SHAKING BEEF (Bò LúC LắC) - CHRISTOPHER …
From 177milkstreet.com
VIETNAMESE SHAKING BEEF (BO LUC LAC) - EAT, LITTLE BIRD
From eatlittlebird.com
THE BEST VIETNAMESE SHAKING BEEF (Bò LúC LắC) EVER
From lacademie.com
5/5 (22)Total Time 1 hr 5 minsCategory Main CourseCalories 606 per serving
VIETNAMESE SHAKING BEEF RECIPE (THIT BO LUC LAC) — …
From vickypham.com
Category EntreeCalories 971 per servingTotal Time 20 mins
SHAKING BEEF RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
VIETNAMESE SHAKING BEEF | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
VIETNAMESE SHAKING BEEF FROM TASTY - RECIPE ON NIFTYRECIPE.COM
From niftyrecipe.com
THE 35 BEST VIETNAMESE RECIPES - GYPSYPLATE
From gypsyplate.com
VIETNAMESE SHAKING BEEF RECIPE | NEW ZEALAND GRASS-FED BEEF
From beefandlambnz.com
19 BEEF STEW MEAT RECIPES THAT AREN’T JUST STEW
From cookindocs.com
10 BEST VIETNAMESE BEEF RECIPES | YUMMLY
From yummly.com
VIETNAMESE SHAKING BEEF Bò LúC LắC RECIPE - THE BALD CHEF
From baldchef.com
VIETNAMESE SHAKING BEEF | RECIPETIN EATS
From recipetineats.com
VIETNAMESE SHAKING BEEF RECIPE - TASTINGTABLE.COM
From tastingtable.com
CARAMELISED VIETNAMESE SHREDDED BEEF | RECIPETIN EATS
From recipetineats.com
VIETNAMESE SHAKING BEEF (BO LUC LAC) - SKINNYTASTE
From skinnytaste.com
TOP 50 VIETNAMESE BEEF MARINADE RECIPE RECIPES
From nyamaneilang.coolfire25.com
KETO VIETNAMESE SHAKING BEEF - DIABETIC CHEF'S RECIPES
From diabeticchefsrecipes.com
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