Vietnamese Shaking Beef (Bò Lúc Lắc)

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Vietnamese Shaking Beef – this easy beef stir fry recipe cooks in just 5 minutes, is loaded with flavor and perfect for a quick dinner!

Servings:

Calories: 388kcal

Cut the beef into bite sized cubes and place in a bowl. Add the garlic, soy, oyster sauce, fish sauce, sugar, salt and black pepper. Marinate for 20-30 minutes.
2 steaks, 6 cloves garlic, 1 tbsp granulated sugar, 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tsp freshly ground black pepper, ½ tsp sea salt
Make the pickled onions – Combine the onions, rice vinegar, sugar and salt in a small bowl or jar and set aside.
1 large red onion, 1/2 cup (125ml) rice vinegar, 2 tbsp granulated sugar, pinch salt
Sear the beef – Heat the oil for at least 30 seconds in a hot wok or skillet – you want it smoking. Sear the beef, in batches, until it has a proper crust on both sides. Shake the pan vigorously for 3-5 minutes until the meat is cooked to medium-rare. Set aside and repeat with remaining beef.
3 tbsp sesame or neutral oil
Arrange the greens on a platter and top with the tomatoes, cucumber, green onions, and some of the chopped cilantro and mint. Drizzle with a little oil and some of the pickled onion liquid (not too much as it can overwhelm the other flavors).
4 ½ oz (130g) arugula (rocket), or watercress, 3 tomatoes, 2 baby cucumbers, small bunch green onions, 1 tbsp sunflower oil, 2 tbsp cilantro leaves, 2 tbsp mint leaves
Pile the beef on top of the salad and dress with the pickled onions and remaining herbs. Serve with steamed rice for a more substantial meal.

Storing & Reheating Tips

Let the beef cool completely and store an airtight container in the fridge for up to 3 days. Reheat the beef in a hot skillet or the air fryer.
Store the salad in a separate container without dressing to prevent sogginess.
The pickled onions should be kept in a sealed jar submerged in the pickling liquid. They will last for up to three weeks in the fridge.
You can also freeze the shaking beef in a sealed container for up to two months, thawing in the refrigerator before reheating.