🥩 Bò lúc lắc (shaking beef)

Name: Bò lúc lắc (shaking beef)
Total time: 30 min
Yield: 4
Cuisine: Vietnam
Ingredients: 600 g sirloin or rump steak, cut into 3 cm cubes; 5 garlic cloves, minced; 2 tbsp soy sauce; 1 tsp sugar and ½ tsp black pepper; 2 tbsp oil; 1 red onion, cut into wedges; 1 head of lettuce and 2 tomatoes, sliced; 2 limes, salt and pepper for the dip

Origin: Vietnam

600kcal

per serving · 300 g

200kcal

per 100 g

60 gProtein20 g / 100 g

30 gFat10 g / 100 g

18 gCarbs6 g / 100 g

Bò lúc lắc, or shaking beef, is a Vietnamese dish of cubed steak seared very quickly in a hot wok with garlic and soy sauce, then piled onto lettuce and tomato. The beef is caramelised outside and juicy inside. It is served with a lime, salt and pepper dip, and usually with rice on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein20 g protein per 100 g — 40% of the calories

Not vegetarianbecause of: beef steak

Not veganbecause of: beef steak

Contains glutenbecause of: soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Soy

What it is made of

beef steakgarlicsoy saucetomatolettucelime

Recipe

4 servings30 min

Ingredients

600 g sirloin or rump steak, cut into 3 cm cubes
5 garlic cloves, minced
2 tbsp soy sauce
1 tsp sugar and ½ tsp black pepper
2 tbsp oil
1 red onion, cut into wedges
1 head of lettuce and 2 tomatoes, sliced
2 limes, salt and pepper for the dip

Method

Marinate the beef with half the garlic, the soy sauce, sugar, pepper and 1 tsp oil for 30 minutes.
Arrange the lettuce and tomato on a platter.
Heat a wok or heavy pan until smoking, add the remaining oil and sear the beef in one layer for 1 minute without moving.
Shake the pan to turn the cubes, add the onion and remaining garlic and cook 1–2 minutes more for medium-rare.
Pile the beef over the salad. Mix lime juice with salt and pepper as a dip and serve.

How to make it lighter

Use a lean cut such as sirloin and trim visible fat before cubing.
A very hot pan needs only a little oil — 1 tbsp of oil is about 120 kcal.
Enjoy the lettuce and tomato as the base and keep the rice portion small.

History

The name means “shaking beef”, after the way the cubes are tossed in the wok as they sear. The dish is often linked to French influence in Vietnam. Today it is a celebration and restaurant favourite in Vietnam and in Vietnamese communities abroad.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →