📝 About This Recipe
Experience a cornerstone of Vietnamese-French fusion with Bò Lúc Lắc, a dish named for the constant 'shaking' of the wok required to sear the meat to perfection. This recipe features succulent cubes of beef tenderloin marinated in a savory-sweet glaze, flash-seared until caramelized on the outside and buttery-tender within. Served over a vibrant bed of watercress and tomatoes with a signature lime-pepper dipping sauce, it is a masterclass in balancing heat, acidity, and umami.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Beef Tenderloin or Sirloin Tip (cut into 1-inch cubes, patted very dry)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Soy Sauce (use Maggi Seasoning for extra authenticity)
- 1 teaspoon Fish Sauce (premium quality)
- 1 teaspoon Sugar
- 3 cloves Garlic (minced)
- 1 tablespoon Neutral Oil (grapeseed or canola)
The Stir-Fry Aromatics
- 1/2 large Red Onion (cut into 1-inch petals)
- 3 stalks Scallions (cut into 1-inch lengths)
- 1 tablespoon Unsalted Butter (adds a rich French-influenced finish)
- 2 cloves Garlic (thinly sliced)
The Salad Bed & Dipping Sauce
- 2 bunches Watercress (tough stems removed)
- 1 cup Cherry Tomatoes (halved)
- 1/2 large Cucumber (sliced into rounds)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Black Pepper (coarsely ground)
👨🍳 Instructions
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1
In a medium bowl, combine the cubed beef with oyster sauce, soy sauce, fish sauce, 1 teaspoon sugar, minced garlic, and 1 tablespoon of oil. Toss well to coat every piece.
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2
Let the beef marinate at room temperature for at least 20-30 minutes. This allows the flavors to penetrate and ensures the meat isn't cold when hitting the hot pan.
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3
Prepare the salad bed: Arrange the watercress, sliced cucumbers, and tomatoes on a large serving platter. Set aside.
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4
Make the dipping sauce: In a small ramekin, mix the lime juice, salt, and plenty of coarse black pepper. Stir until the salt dissolves.
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5
Heat a heavy-bottomed wok or large cast-iron skillet over high heat until it is wisps of smoke begin to rise. This dish requires intense heat.
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6
Add a tablespoon of oil to the wok. Working in two batches to avoid crowding, add the beef in a single layer. Do not move it for 1-2 minutes to allow a deep brown crust to form.
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7
Once charred, begin the 'shaking' motion. Toss the beef vigorously for another 1-2 minutes. The goal is medium-rare to medium doneness.
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8
Transfer the first batch of beef to a plate and repeat with the second batch. Once the second batch is seared, add the first batch back into the wok.
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9
Add the red onion petals and sliced garlic. Toss for 30-45 seconds until the onions just begin to soften but retain their snap.
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10
Add the butter and scallions. Toss rapidly for 15 seconds as the butter melts and creates a glossy, rich lacquer over the beef.
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11
Immediately pour the hot beef and onions directly over the bed of watercress. The heat from the meat will slightly wilt the greens and release their peppery aroma.
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12
Serve immediately while the meat is sizzling, with the lime-pepper dipping sauce on the side.
💡 Chef's Tips
Use a high-smoke point oil like grapeseed or avocado oil; olive oil will burn at the temperatures required for this dish. Don't skip the butter at the end—it's the secret to that restaurant-quality glossy finish and rich mouthfeel. Pat the beef completely dry before marinating; excess moisture will cause the meat to steam rather than sear. If you don't have a wok, a well-seasoned cast-iron skillet is the best substitute for achieving a proper char. For the most tender results, slice the beef against the grain before cubing it.
🍽️ Serving Suggestions
Serve with a side of fragrant jasmine rice or traditional Vietnamese tomato rice (Cơm Đỏ). Pair with a crisp, cold lager or a zesty Sauvignon Blanc to cut through the richness of the beef. Provide extra wedges of lime for those who enjoy more acidity. Add a side of pickled carrots and daikon (Do Chua) for an extra crunch and vinegar punch.