📝 About This Recipe
A classic of French-influenced Vietnamese cuisine, Bò Lúc Lắc earns its name from the constant 'shaking' of the wok required to sear the meat to caramelized perfection. This dish features succulent cubes of prime beef marinated in a savory-sweet glaze, flash-fried until charred on the outside yet buttery-tender within. Served over a crisp watercress salad with a zesty lime-pepper dipping sauce, it offers a masterful balance of heat, acidity, and umami.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Beef Tenderloin or Ribeye (cut into 1-inch cubes, patted dry)
- 4 cloves Garlic (minced finely)
- 1.5 tablespoons Oyster Sauce
- 1 tablespoon Soy Sauce (use a high-quality light soy sauce)
- 1 teaspoon Dark Soy Sauce (for deep mahogany color)
- 2 teaspoons Sugar (granulated or palm sugar)
- 1 teaspoon Sesame Oil (toasted)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Stir-Fry Aromatics
- 1/2 large Red Onion (cut into 1-inch petals)
- 3 stalks Scallions (cut into 1-inch lengths)
- 1 tablespoon Butter (unsalted, for finishing the sauce)
- 2 tablespoons Neutral Oil (grapeseed or canola for high-heat frying)
Salad Base & Dipping Sauce
- 2 bunches Watercress (tough stems removed)
- 1/2 cup Cherry Tomatoes (halved)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/2 teaspoon Salt and Pepper (mixed together for dipping)
👨🍳 Instructions
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1
In a large mixing bowl, combine the minced garlic, oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, and black pepper. Whisk until the sugar is dissolved.
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2
Add the cubed beef to the bowl. Toss thoroughly to ensure every piece is coated. Let it marinate at room temperature for at least 30 minutes, or up to 2 hours in the fridge.
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3
Prepare the salad bed by arranging the watercress and cherry tomatoes on a large serving platter. If desired, lightly dress the greens with a splash of rice vinegar and a pinch of salt.
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4
In a small ramekin, mix the extra lime juice with salt and plenty of cracked black pepper to create the traditional 'Muối Tiêu Chanh' dipping sauce.
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5
Place a heavy-bottomed wok or cast-iron skillet over high heat until it is screaming hot and starting to smoke slightly.
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6
Add 1 tablespoon of neutral oil. Swirl to coat. Add the beef cubes in a single layer. Do not crowd the pan; work in two batches if necessary to maintain high heat.
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7
Let the beef sear undisturbed for 1-2 minutes until a dark, caramelized crust forms on the bottom.
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8
Begin 'shaking' the pan or using a spatula to toss the beef rapidly. Cook for another 2 minutes for medium-rare.
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9
Add the red onion petals to the pan and continue shaking for 1 minute. The onions should soften slightly but remain crisp.
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10
Toss in the scallions and the tablespoon of butter. The butter will melt into the marinade, creating a glossy, rich emulsion that coats the meat.
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11
Give the pan one final vigorous shake to ensure everything is glazed, then immediately remove from heat.
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12
Pile the hot beef and onions directly onto the bed of watercress. The heat from the meat will slightly wilt the greens, releasing their peppery aroma.
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13
Serve immediately with the lime-pepper dipping sauce on the side and a bowl of steamed jasmine rice or tomato rice.
💡 Chef's Tips
Use a high-smoke point oil like grapeseed or avocado oil; olive oil will burn at these temperatures. For the best crust, pat the beef cubes dry with paper towels before marinating to remove excess moisture. Don't skip the dark soy sauce; it provides the signature deep color that makes the dish look professional. If you don't have watercress, a mix of arugula and thinly sliced cucumbers makes an excellent peppery substitute. Ensure your beef is at room temperature before it hits the pan to prevent the temperature of the wok from dropping.
🍽️ Serving Suggestions
Serve with 'Xoi Chien' (fried sticky rice) for a delightful texture contrast. Pair with a crisp, cold Vietnamese lager or a refreshing iced jasmine tea. Serve alongside a bowl of 'Com Do' (Vietnamese Tomato Rice) for a traditional restaurant-style meal. A side of pickled carrots and daikon (Do Chua) adds a bright, acidic crunch that cuts through the richness of the beef.