Bò Lúc Lắc

Name: Bò Lúc Lắc
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 600g Beef Tenderloin, cut into 2.5 cm cubes; 1 1/2 tbsp Oyster Sauce; 1 tbsp Soy Sauce; 1 tbsp Fish Sauce; 1 tbsp Sugar; 1 tbsp Canola Oil; 2 tsp Cornstarch; 1 tsp Pepper (Black), freshly ground; 3 cloves of Garlic, minced; 1 tbsp Canola Oil; 1 tbsp Unsalted Butter; 1 large Red Onion, cut into wedges; 100g Watercress, lightly packed; 2 medium Tomatoes, cut into wedges; 1 small Cucumber, thinly sliced; 1 tbsp Rice Vinegar; 1 tsp Sugar; 1/4 tsp Fine Salt; 1 tbsp Canola Oil; 1 Lime, halved; 1/2 tsp Fine Salt; 1/2 tsp Pepper (Black), freshly ground

Bò Lúc Lắc (Vietnamese shaking beef) features bite-sized, caramelized pieces of tenderloin seared until golden and tossed with fragrant garlic and butter, served atop a bright, crisp salad of watercress, tomatoes, cucumber and red onion with a tangy lime-vinegar dressing. The contrast of smoky, savory beef and a zesty, slightly sweet salad makes each bite addictive and perfectly balanced. It’s a quick, restaurant-style dish that’s impressive enough for guests but simple enough for weeknight cooking.

Bò Lúc Lắc (Vietnamese shaking beef) features bite-sized, caramelized pieces of tenderloin seared until golden and tossed with fra... Show more

Traditional Vietnamese Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

40 min

Price

2,88 €

Calories

488 kcal

low calorie

healthy

easy

high protein

Method

Marinate the beef

Cut the Beef Tenderloin into 2.5 cm cubes if needed, then pat the pieces dry and put them in a bowl. Add the Oyster Sauce, Soy Sauce, Fish Sauce, Sugar, Canola Oil, Cornstarch, Pepper (Black), and Garlic, and toss until every piece looks evenly coated and glossy. Cover and marinate for 15 minutes while you prep the salad.

Prep the salad

Rinse the Watercress, Tomato, and Cucumber well, then shake off the excess water. Cut the tomatoes into wedges, slice the cucumber thinly, and trim any thick stems from the watercress if needed. Toss the vegetables with Rice Vinegar, sugar, Fine Salt, and Canola Oil until lightly dressed, then set the salad bed aside.

Sear the beef

Set a large skillet or wok over high heat until it is very hot. Add the canola oil, then spread the beef in a single layer; let it sear for 1 minute, toss, and sear for 1 minute more until browned on the outside. Work in batches if needed, and move the beef to a plate as soon as it’s ready.

Finish the stir-fry

Add the Unsalted Butter to the hot pan, then toss in the Red Onion wedges. Stir-fry for 2 minutes until the onion starts to soften but still has a little crunch. Return the beef and any juices, toss for 1 minute until everything is glossy and just cooked through, then take the pan off the heat.

Mix the sauce

Squeeze the juice from the Lime halves into a small bowl. Stir in the Fine Salt and Pepper (Black) until the salt dissolves and you have a sharp, peppery dipping sauce.

Assemble and serve

Spoon the watercress salad onto plates, top with the beef and onion, and drizzle over any pan juices. Pass the lime-pepper sauce on the side and serve right away while the beef is hot and the salad is crisp.