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Bò lúc lắc, which is Vietnamese for "shaken beef," has become one of my very favorite dishes to make. It's very easy, quick, and beyond delicious. It makes a great dinner, and the leftovers make a yummy lunch the next day.
It's called "shaken beef" because you literally shake it in the wok to cook it. Or, if you're like me, you use a spatula to turn the beef in the pan. Hey, it gets the same results, and nobody is usually around to admire my cooking flair anyway.
Bò lúc lắc is not very burdensome when it comes to ingredients, which is another good reason to make it. Recipes vary, but the one I make is an adaptation of this recipe made by Helen, the YouTube Vietnamese cooking goddess. The major difference is that I do not use onions or red bell peppers as she does, although that would be fine if those ingredients float your boat.
You'll need beef, obviously. It's common for tri-tip steak or filet mignon to be used. Personally, I like flank steak. You'll need about 1-1/4 pounds, cut into 1-inch cubes.
Before you start cooking, you'll need to marinate the beef cubes. In order to make the marinade, you will need:
- 1 tablespoon minced garlic
- 3 tablespoons oyster sauce
- a pinch salt
- 1/2 teaspoon black pepper
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon canola or peanut oil
Add all of the above ingredients to the beef.
Mix it up.
Let it marinate for at least 30 minutes, but the longer the better. Up to three hours would be fantastic.
Once the bò is done marinating, it's time to get your lúc lắc on! Heat a wok or large pan until it starts to smoke (the pan needs to be really hot). Add a tablespoon of canola or peanut oil. Add the beef, making sure there is only one layer. If necessary, cook in batches.
Wait about a minute, and then shake (or spatula) the beef so another side is cooking. Continue this for about four minutes, or until it's done to your preference. Personally, I like my beef to be a nice, deep pink in the middle.
And there you have it: bò lúc lắc. If you'd like, you can make a nice dressing with a thinly sliced shallot, 1-1/2 teaspoons sugar, 1-1/2 tablespoons rice vinegar, 2 tablespoons water, salt, pepper, and 4 cups watercress. I just eat it with some lettuce and rice. It's really good if you mix the bò lúc lắc, juice and all, with the rice.
Leftover bò lúc lắc, as you can imagine, is even better, since it's just sitting in the refrigerator marinating in its juices all night. Heat it up, add some white rice, and you have yourself a pretty awesome lunch.
Bon appétit...or, chúc ngon miệng!
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January 16, 2014
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