How to make bo luc lac - Vietnamese beef cube shake

Luc lac means shake in Vietnamese. The dish is named after the action of shaking the pan to get a nice crust on each piece of steak.

This recipe serves three to four people and provides 1,863 kcal in total.

Ingredients

- 400 grams of beef tenderloin

- 1/2 red bell pepper

- 1/2 green bell pepper

- 1/2 onion

- 6 - 7 garlic cloves

- 2 shallots

- Scallions

- Spices: soy sauce, brown sugar, cooking wine, stock powder

- Cooking oil, butter

- Served with: lettuce, tomatoes, French fries

Instructions

1. Preparation

- Trim tendons and fat from beef tenderloin, then cut into bite-sized cubes.

- Marinate beef with 1 tablespoon of soy sauce, 1 teaspoon of brown sugar, 1 tablespoon of cooking wine, and 1 tablespoon of cooking oil. Allow it to marinate for 10 - 15 minutes.

Marinated beef showcases a deep red color, glistening with the addition of cooking oil. Photo by VnExpress/Bui Thuy

- Wash and cut green and red bell peppers, onion into bite-sized pieces.

- Mince half of the garlic cloves and chop the shallots and scallions. Keep the rest of the garlic cloves whole.

Green and red bell peppers, along with onion, are cut into approximately 2 cm pieces. Photo by VnExpress/Bui Thuy

- In a bowl, mix 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon pepper, and 1 teaspoon sesame oil. Set aside.

A bowl of soy sauce with floating minced garlic. Photo by VnExpress/Bui Thuy

2. Cooking process

- Stir-fry minced garlic and shallots until fragrant.

- Add bell peppers and onions, then stir-fry over high heat. Season to taste, then set aside.

Sautéed bell peppers and onions showcase lightly golden edges. Photo by VnExpress/Bui Thuy

- Heat cooking oil and quickly stir-fry marinated beef over high heat

- Shake the pan to ensure even cooking and preserve the meat's sweetness. Once the meat is nearly browned, remove it immediately.

The cooked beef takes on a brown color. Photo by VnExpress/Bui Thuy

- Stir-fry minced shallots and garlic, then add whole garlic cloves. Pour in the sauce mixture and add the beef. Stir well over high heat.

- Add butter and stir until melted. Incorporate the sautéed onions and bell peppers.

- To prevent the meat from becoming chewy, avoid stir-frying the beef and vegetables together at the beginning.

- Season with a little pepper and scallions. Turn off the heat and transfer to a serving dish.

The cooked beef and veggies blend together in a colorful mix. Photo by VnExpress/Bui Thuy

3. Final product

Vietnamese shaking beef is often served with salad and French fries. Photo by VnExpress/Bui THuy

- Ensure the beef is crispy outside and tender inside, and the vegetables remain crunchy.