Bò Lúc Lắc recipe is a beloved Vietnamese beef stir-fry dish known for its magical balance of sweet, salty, and umami flavors. Its name literally translates to “shaking beef”, referring to the cooking technique of vigorously shaking the wok while stir-frying. This shaking motion allows the beef to soak up all the delicious caramelized bits in the bottom of the pan. The end result is beef that is perfectly tender and juicy, napped in an incredible savory sauce.

Bò Lúc Lắc is truly one of the shining stars of Vietnamese cuisine due to its complex flavor profile and satisfying contrast of textures. In this recipe guide, I will share all my tips and tricks for making restaurant-quality Bò Lúc Lắc right in your own kitchen. By the end, you’ll be able to create the tastiest Bò Lúc Lắc that will wow your family and friends! So let’s get shaking.

Understanding the Magic of Bò Lúc Lắc Recipe

What Makes Bò Lúc Lắc So Special?

Bò Lúc Lắc stands out for its magical blend of:

Tender, buttery beef – Thinly sliced across the grain and quickly stir-fried, the beef remains melt-in-your-mouth tender.
Sweet and salty sauce – Caramel notes from brown sugar and soy sauce create an addictive flavor profile.
Crunchy vegetables – Contrasting textures from onions, peppers, mushrooms.
Umami richness – Savoriness from oyster sauce and beef drippings.

With each bite, you get a party of flavors and textures in your mouth. It’s a dish that lingers on your palate long after you’ve eaten it.

Harmonious Balance Through Thoughtful Prep

Every component of Bò Lúc Lắc – the beef, the sauce, the veggies – complements each other perfectly. This harmony stems from proper prep and cooking techniques:

Marinating the beef allows the seasonings to deeply penetrate while tenderizing the meat.
Stir-frying over high heat gives the beef a nice sear while keeping it tender inside.
Cooking the vegetables just right means they still have that fresh, crisp crunch.
Shaking the wok vigorously allows the beef to soak up all the caramelized brown bits.

With the right balance of prep and technique, you achieve Bò Lúc Lắc perfection in every bite!

Cultural Significance in Vietnamese Cuisine

Beyond just taste, Bò Lúc Lắc holds cultural importance in Vietnamese cuisine:

Its roots trace back to French-influenced beef dishes in southern Vietnam.
The tableside shaking cooking style adds entertainment and flair.
It’s a go-to celebratory meal for special occasions.
Eating Bò Lúc Lắc is a shared social experience enjoyed with family and friends.

Mastering this iconic stir-fry is a way to connect with Vietnamese culture and heritage. Plus – it’s fun to shake beef!

Essential Ingredients for Bò Lúc Lắc

Choosing the Right Beef

Bò Lúc Lắc is all about the beef, so choosing the right cut is key. Opt for:

Sirloin, tri-tip, or flap meat – Tender with good marbling.
Flank or hanger steak – Budget-friendly but still flavorful.
Against the grain – Ensures tenderness after slicing.
1/4 to 1/8 inch thick – Enables quick, even cooking.

Avoid lean cuts like eye of round, which will turn out chewy. Go for beef with some nice marbling for flavor and moisture.

Crafting the Perfect Marinade

A marinade is crucial for infusing the beef with flavor. The classic marinade contains:

Soy sauce – For salty, umami richness.
Oyster sauce – Extra savory depth.
Shaoxing wine – Slight sweetness.
Sesame oil – Nutty aroma.
Black pepper – Spicy kick.
Cornstarch – Helps coat and caramelize beef.

Customize it to your taste – add chili oil for heat or five-spice powder for complexity. Let it marinate for at least 20 minutes.

Essential Seasonings

Once marinated, the beef gets stir-fried with seasonings like:

Garlic – Pungent aroma.
Ginger – Bright, fresh flavor.
Onion – Sweetness to balance soy sauce.
Sugar – For caramelization and sheen.

Don’t be shy with the seasonings! It builds incredibly robust flavor.

Prepping the Ingredients

Slicing the Beef

A sharp knife and proper slicing technique ensures quick, even cooking:

Trim excess fat and silver skin first.
Cut across the grain into 1/4 to 1/8 inch slices.
Cut at an angle for larger surface area.
Chill the beef briefly for easier slicing.

Thin, angled slices allow the marinade to penetrate deeply and the beef to cook in seconds.

Preparing the Marinade

To maximize flavor absorption:

Mix all ingredients until well-combined.
Pound the raw beef to break up fibers.
Massage marinade thoroughly into beef.
Marinate for 20-30 mins at room temperature.

Pounding helps the marinade penetrate deeper while massaging ensures even coating on all slices.

Prepping the Veggies

For textural contrast, use a mix of crunchy veggies:

Onions – Cut into wedges or slices.
Bell peppers – Cut into strips or cubes.
Mushrooms – Slice or quarter.
Broccoli – Chop into small florets.

Prep the veggies while beef is marinating. Store them separately to preserve crunchiness.

Making Bò Lúc Lắc Recipe (Vietnamese Shaking Beef)

Searing Over High Heat

Heat wok until smoking hot.
Add oil with high smoke point like avocado or grapeseed.
Sear beef in batches without crowding pan.
Let it sit undisturbed initially to caramelize.

High heat helps create a gorgeous sear while keeping the interior juicy and tender. Don’t overcrowd or the beef will steam.

The Essential “Shaking” Motion

Here’s where Bò Lúc Lắc gets its name. After searing:

Toss the beef to coat with caramelized bits.
Shake the wok vigorously back and forth.
Do this for 30 seconds to 1 minute.
The shaking evenly coats the beef in fond.

This fun step infuses incredible depth of flavor into the dish. Don’t skip it!

Knowing When It’s Done

The beef is done when lightly charred on the outside.
The inside should still be pink to medium-rare.
The vegetables are done when tender-crisp.
Taste and adjust seasoning.

You want that perfect contrast of seared exterior and moist, tender interior. Vegetables should still have crunch.

Tips from the Experts

Creative Marinade Ideas

Add a spoonful of hoisin or oyster sauce for extra umami.
Mix in some fish sauce for more savory depth.
Season with five-spice powder for warmth and complexity.
Stir in some chili-garlic paste for a spicy kick.
Finish with chopped cilantro and lime zest.

Don’t be afraid to play around with the marinade – just keep the soy sauce and sugar base.

Foolproof Juicy Beef

Pat beef dry before stir-frying to prevent steaming.
Use a thin, carbon steel wok that gets super hot.
Let the pan reheat between batches for a good sear.
Toss with sauce at the end to preserve the crust.

Following these tips guarantees your beef comes out perfectly juicy and tender every time.

Creative Flavor Variations

Add some roasted peanuts for crunch and nuttiness.
Swap in pineapple, mango or lychee for tropical flair.
Mix in fresh basil or cilantro at the end.
Top with fried shallots for oniony crunch.
Garnish with lime wedges for bright acidity.

The simple flavor profile welcomes all kinds of delicious creative riffs!

Serving Suggestions

Traditional Pairings

Rice noodles – Soak up the tasty sauce.
Steamed rice – Complement the savoriness.
Salad greens – Light, crisp contrast.
Fish sauce dipping sauce – Extra zing.

However you serve it, rice and noodles are a must for enjoying every last drop of sauce.

Incredible Garnishes

Lime wedges – Bright acidity and freshness.
Chopped peanuts – Textural contrast.
Torn cilantro and basil – Herbaceous note.
Fried shallots – Oniony crunch.
Chili slices – Spicy kick.

Take your Bò Lúc Lắc to the next level with these flavorful garnishes.

Conclusion: Bò Lúc Lắc Recipe

Bò Lúc Lắc may seem simple at first glance – just beef, veggies, and sauce. But proper technique and balance are key to achieving wok hei – the smoky, addictive wok flavor that makes this stir-fry so craveable. Follow this guide to choose the right ingredients, prep them correctly, and master the quick, high-heat stir-frying technique. Soon you’ll be shaking beef like a pro! The only thing left is to invite some friends over to enjoy the full experience of this Vietnamese staple. Let me know how your Bò Lúc Lắc creations turn out.

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Bò Lúc Lắc Recipe (Vietnamese Shaking Beef)

Cuisine Vietnamese

Category Beef

Persons

Serving Size

Per Plate

Prep Time

20 minutes

Cook Time

7 minutes

Total Time

27 minutes

Ingredients

Main Ingredients:
1 pound beef (flank steak, sirloin, or tenderloin) - thinly sliced against the grain
Marinade:
1-2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1-2 cloves garlic, minced
1/2 teaspoon black pepper
1 tablespoon vegetable oil (or neutral oil)
1 tablespoon cornstarch (or tapioca starch)
Stir-fry:
1-2 tablespoons vegetable oil
1 small red onion, thinly sliced
1-2 cloves garlic, minced (additional)
1 red bell pepper, thinly sliced (optional)
1 green bell pepper, thinly sliced (optional)
Salt and black pepper to taste
For the Sauce (choose one):
2 tablespoons rice vinegar + 1 tablespoon sugar + 1 tablespoon water
2 tablespoons nước mắm cham (dipping fish sauce)
Garnish (optional):
Chopped fresh cilantro
Chopped red chilies
Sesame seeds
Lime wedges

Instructions

Marinate the Beef:
Thinly slice the beef against the grain (cutting across the muscle fibers) into bite-sized pieces. In a bowl, combine the sliced beef with soy sauce, oyster sauce (if using), minced garlic, black pepper, vegetable oil, and cornstarch. Toss well to coat the beef evenly. Marinate for at least 15 minutes, or up to 30 minutes for more tender beef.
Prepare the Stir-fry Ingredients:
While the beef marinates, thinly slice the red onion, bell peppers (if using), and mince additional garlic for the stir-fry.
Heat the Wok:
Heat a wok or large skillet over high heat. Add vegetable oil and swirl to coat the bottom.
Sear the Beef (Shaking Technique):
Once the oil is hot and shimmering, add half of the marinated beef (don't overcrowd the pan). Let it sear for about 30 seconds to a minute, then use a spatula or tongs to toss and shake the pan constantly. This helps sear the beef quickly and evenly while keeping it tender and juicy. Once the beef is mostly browned on the outside but still pink in the center, transfer it to a plate. Repeat with the remaining beef.
Stir-fry the Vegetables:
Add a little more oil to the wok if needed. Toss in the sliced onion and cook for about 1 minute until softened. Add the additional minced garlic and cook for another 30 seconds until fragrant. If using bell peppers, add them now and stir-fry for another 1-2 minutes until slightly softened but still crisp-tender.
Add the Sauce:
Pour in your chosen sauce (rice vinegar mixture or nước mắm cham) and bring to a simmer.
Return the Beef:
Add the cooked beef back to the wok and toss to coat it with the sauce. Cook for another 30 seconds to a minute, or until heated through.
Serve Immediately:
Transfer the Bò Lúc Lắc to a serving plate and garnish with chopped fresh cilantro, red chilies (optional), sesame seeds (optional), and lime wedges for squeezing. Serve with steamed rice for a complete meal.

Notes

Beef Cuts: Flank steak, sirloin, or tenderloin are popular choices for Bò Lúc Lắc due to their tenderness. Ensure the meat is thinly sliced against the grain for maximum tenderness.
Marinating Time: Marinating for at least 15 minutes tenderizes the beef, but longer marinating times (up to 30 minutes) will result in even more tender meat.
Shaking Technique: The shaking motion while searing the beef is key to achieving juicy and tender results. Don't overcrowd the pan and keep the beef moving constantly.
Sauce Options: You can choose between a simple rice vinegar-based sauce for a slightly sweet and tangy flavor, or use nước mắm cham (dipping fish sauce) for a more savory and umami taste.
Vegetables: Bell peppers are a common addition to Bò Lúc Lắc, but you can adjust the vegetables to your preference.

Amount Per Serving: Per Plate
Calories		400-500
% Daily Value*
Total Fat 20-30g		30.8%
	Saturated Fat 5-10g	25%
	Trans Fat 0g
Cholesterol 70-100mg		23.3%
Sodium 500-800mg		20.8%
Total Carbohydrate 20-30g		6.7%
	Dietary Fiber 5-10g	20%
	Sugars 5-10g
Protein 30-40g

Vitamin A Moderate		Vitamin C Moderate
Calcium Low		Iron Good source

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vietnamese food recipe

https://iscleecam.edu.vn/bo-luc-lac-recipe/

Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me