SEATTLE — Di An by Tue Nguyen
Bò Lúc Lac
Shaking Beef
Prep Time: 1 hour
Total Time: 1 hour 30 minutes
Makes a first course for 4 or main course for 2
Shaking beef, aka bò lúc lac, is my dad’s favorite dish. Although he’s not the best cook, this is his go-to meal. It never came out the way he wanted. During my junior year of high school, I decided to help him figure it out. All due credit goes to him for giving me a base to work with and giving me the green light when it tasted perfect.
I use filet mignon in this recipe. Other affordable cuts like tenderloin or chuck are great alternatives. Many recipes toss pepper and onions with the beef like fajitas. I included those veggies as optional add-ins. Be careful not to marinate the meat for too long! It makes the texture tough and it’s difficult to get a good color on the sear. A platter of shaking beef is extremely hearty and savory, so make sure there are plenty of fresh toppings to balance it out. I suggest watercress, cucumber, and tomato, but you can also use sliced apples and jicama. You’ll notice I use Maggi liquid seasoning, too. It’s an umami-packed condiment that reminds me of soy sauce—but much more complex and herby.
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons oyster sauce
- 2 tablespoons Maggi liquid seasoning
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 tablespoon sambal oelek
- ½ teaspoon sesame oil
- 1 pound filet mignon, cut into 1-inch cubes
- 1 cup packed watercress
- 1 Persian (mini) cucumber, thinly sliced
- 6 cherry tomatoes, halved or 2 Roma (plum) tomatoes, quartered
- ¼ cup avocado oil
- ½ red onion (optional), cut into thin strips
- ½ red bell pepper (optional), thinly sliced
- French fries or Steamed White Rice, for serving
Directions
1 In a large bowl, stir together the sugar, oyster sauce, Maggi seasoning, honey, garlic, sambal, and sesame oil. Add the beef to the bowl, mix well, and cover. Marinate at room temperature for at least 30 and up to 45 minutes, max.
2 Arrange the watercress, cucumber, and tomatoes on a serving platter. Set aside.
3 When the beef is done marinating, heat the avocado oil in a 10-inch skillet over high heat and get the pan piping hot until it starts to smoke, 3 to 4 minutes.
4 Add the beef and any marinade to the pan (along with the onion and bell pepper, if using). Let everything bubble in a single layer to develop a brown color and evaporate the marinade, about 2 minutes. Toss it all once with tongs to sear the other sides quickly and remove the pan from the heat.
5 Carefully pour the shaking beef and pan juices over the bed of watercress and veggies. Enjoy with a side of French fries or steamed white rice.
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