Experience the rich flavors of Vietnamese cuisine with this delightful Bo Luc Lac, commonly known as Shaking Beef. This dish combines tender, marinated beef with a tangy sauce, making it a true culinary gem that is both comforting and satisfying. Perfect for a special dinner or a casual meal at home, this recipe will transport your taste buds straight to Vietnam.
Bo Luc Lac (Vietnamese Shaking Beef)
This hearty dish is not only delicious but also visually appealing, making it a fantastic choice for entertaining guests or enjoying a delightful meal with family. The combination of marinated beef, fresh vegetables, and fragrant rice creates a perfect balance of flavors and textures.
Ingredients
- 1 lb flank steak, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, sliced
- 2 cups cooked jasmine rice
- Fresh cilantro for garnish (optional)
Instructions
- In a bowl, combine soy sauce, oyster sauce, fish sauce, sugar, and minced garlic. Add the cubes of flank steak and marinate for at least 30 minutes to an hour.
- Heat the vegetable oil in a large skillet or wok over high heat. Once hot, add the marinated beef in a single layer. Allow it to sear undisturbed for about 2-3 minutes until browned.
- Stir the beef and continue to cook for another 2-3 minutes, ensuring it is cooked to your desired doneness. Remove the skillet from heat.
- On a plate, serve the cooked jasmine rice and top it with the shaking beef. Arrange the halved cherry tomatoes and sliced cucumber around the beef for added freshness and color.
- Garnish with fresh cilantro if desired. Serve warm and enjoy your flavorful Vietnamese Shaking Beef!
This Bo Luc Lac recipe serves as a delightful representation of Vietnamese flavors, harmoniously combining savory and sweet notes. Whether it’s a weeknight dinner or a weekend gathering, this dish is sure to impress and satisfy your palate.
source: www.tablefortwoblog.com
