Vietnamese Shaking Beef | You’ll Love This Easy Steak

If you love steak but crave new flavors, Bò Bít Tết is a must-try recipe. The tantalizing Vietnamese marinade transforms a familiar dish into an explosion of herbs, spices, and umami. Don’t be intimidated – Bò Bít Tết may sound exotic, but it’s easy enough for beginner cooks with a little guidance. Keep reading to learn how to make this Vietnamese steak sensation at home!

What is Vietnamese steak?

Vietnamese steak, known as Bò Bít Tết in Vietnamese, is a delicious fusion of Eastern and Western flavors. This thinly sliced grilled beef steak is marinated in a fragrant blend of lemongrass, garlic, fish sauce, and black pepper to create a uniquely Vietnamese take on a classic steak dish.

Bò Bít Tết has its roots in French colonial influence in Vietnam, when the French introduced European beef cuts and cooking techniques to the country. The Vietnamese put their own spin on steak by incorporating native ingredients like lemongrass, garlic, and nuoc mam fish sauce into the marinade. Over time, this French-inspired dish was adapted into a Vietnamese specialty, becoming a popular celebratory meal for Tet (Lunar New Year) and other special occasions.

Ingredients

For the Steak:

• 2 lbs ribeye, sirloin, tri-tip or flank steak
• 1 tablespoon vegetable oil

Ribeye, sirloin, and tri-tip are excellent cuts for Bò Bít Tết due to their marbling, which keeps them juicy when sliced thinly. Flank steak also works well since it’s a leaner cut that absorbs the marinade nicely. Choose whichever cut looks most fresh at your local butcher or grocery store.

For the Marinade:

• 1 stalk lemongrass, finely minced
• 4 cloves garlic, minced
• 1/4 cup fish sauce
• 2 tablespoons light brown sugar
• 1 teaspoon black pepper
• 1/4 cup vegetable oil
• 2 tablespoons oyster sauce (optional)
• 1 tablespoon honey (optional)

The marinade is easy to throw together. Lemongrass, garlic, fish sauce, and black pepper are the backbone, providing the quintessential Vietnamese flavors. Sugar balances the saltiness of the fish sauce. Vegetable oil allows the marinade to coat the beef evenly. Oyster sauce and honey add savory and sweet notes, but aren’t strictly necessary.

Instructions

Preparing the Steak

• Trim any excess fat or silver skin from the steak for more even cooking.
• Use a meat mallet to gently pound the steak to a thickness of 1/2 inch. This helps the marinade penetrate and slices cook faster.
• Cut across the grain into 2-3 inch wide strips that will be easier to slice later.

Marinade

• In a baking dish or large ziplock bag, combine all marinade ingredients and mix well.
• Add the steak strips and turn to coat completely.
• Seal and refrigerate for at least 30 minutes, or up to overnight for maximum flavor infusion.

Allowing the meat to marinate for an extended time gives the lemongrass, garlic, and spices a chance to work their magic. I recommend marinating overnight if possible, but at least 30 minutes is sufficient in a pinch.

Cooking the Steak

• Heat 1 tbsp oil in a large skillet or grill pan over high heat.
• Working in batches if needed, add the marinated steak in a single layer without overcrowding.
• Cook for 2-3 minutes per side until nicely charred.
• Transfer to a cutting board to rest.

The key is searing the meat quickly at a high temperature to caramelize the exterior while keeping the inside medium-rare. Cook just 2-3 minutes per side depending on thickness.

Resting the Steak

• Allow the cooked steak strips to rest for 5-10 minutes before slicing.
• This allows the juices to redistribute so they don’t leak out when you cut into it.

Serving Suggestions

Sides

Bò Bít Tết is traditionally served with:

• Broken rice (cơm tấm) – Cooked rice grains crumbled into smaller pieces
• Pickled vegetables (đồ chua) – Carrot, daikon radish, cucumber
• Dipping sauce (nước chấm) – Fish sauce, lime juice, sugar, chili

The cool, crunchy pickled veggies and salty, sour dipping sauce balance the richness of the steak. Broken rice soaks up the tasty juices.

Presentation

• For a complete meal, arrange the steak over broken rice.
• Garnish with chopped green onions, cilantro, and chili slices.
• Serve with a side of pickled vegetables and dipping sauce.

For appetizer-style portioning, slice the rested steak thinly across the grain. Arrange on a platter with rice paper, lettuce cups, herbs, and dipping sauce for DIY wrapping.

Tips & Variations When Making Vietnamese Steak

Doneness

• Use an instant read thermometer to check doneness.
• 125°F = Rare
• 135°F = Medium Rare
• 145°F = Medium

Cooking times may vary based on thickness. Use a thermometer, not color, to gauge doneness, especially with marinated meat.

Adjusting Flavors

Tailor the marinade balance to your taste:

• More lemongrass and garlic = More aroma
• Extra sugar = Sweeter
• Additional fish sauce = Saltier
• More black pepper = Spicier

Alternative Cooking Methods

• Oven: Roast at 400°F for 15-20 minutes, flipping once.
• Cast iron skillet: Gets a nice sear. Can finish in a hot oven.
• Grill: Great smoky flavor. Cook over direct high heat 2-3 minutes per side.

Question Generation

Does Bò Bít Tết use a specific type of fish sauce?

Yes, Bò Bít Tết traditionally uses Vietnamese nuoc mam fish sauce in the marinade for authentic flavor. Other Asian fish sauces can be substituted.

What is the role of lemongrass in the marinade?

Lemongrass adds a bright, citrusy aroma to the marinade. It also helps tenderize the meat.

What are the essential components of a Vietnamese dipping sauce (nước chấm)?

The key ingredients in nước chấm are fish sauce, lime juice, sugar, garlic and chili peppers.

How does Bò Bít Tết differ from other popular steak recipes?

Unlike typical Western grilled steaks, Bò Bít Tết uses lemongrass, garlic, fish sauce and other Vietnamese flavors in the marinade. It is also sliced thinly rather than served in thick steaks or slabs.

Conclusion

Bò Bít Tết puts a creative Vietnamese spin on classic grilled steak by infusing it with the sweet and savory flavors of lemongrass, garlic, fish sauce, sugar and black pepper. This easy weeknight recipe allows you to experience something new while still satisfying your steak cravings. Sizzle up a batch of this inventive East-meets-West dish and enjoy it wrapped in lettuce and herbs or served alongside broken rice and pickled veggies. However you choose to plate it up, Bò Bít Tết is sure to be a big hit at your next backyard barbecue or dinner party!