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Bò Lúc Lắc (Shaking Beef)

5.0(1725)

This savory-sweet stir-fry, known as bò lúc lắc 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.

by Mark Bittman·published 2004-04-21

Open original recipe

AsianDinner, Easy, Weeknight, Times Classics, Main Course

Servings

4 servings

Total time

20 min

Calories / serving

626 kcal

Ingredients (14)

serves

1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
2 tablespoons chopped garlicgarlic
2 tablespoons sugarsugar
Salt and peppersalt-and-pepper
5 tablespoons neutral oil, like corn or canolaoil
1/4 cup rice-wine vinegarvinegar
1/4 cup rice or white wine
3 tablespoons soy saucesoy-sauce
1 tablespoon fish saucefish-sauce
1 red onion, peeled and sliced thinred-onion
3 scallions, trimmed and cut in 1-inch lengthsscallion
2 tablespoons butterbutter
2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaveswatercress
2 limes, cut into wedgeslime

Instructions (3 steps)

01Marinate 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.

02Divide 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.