Bò Lúc Lắc (Vietnamese Shaking Beef) — Quick Weeknight Stir-Fry

Ingredients

Contains fish, soy, shellfish, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the jasmine rice under cold water until the water runs clear; combine rice and 2 1/2 cups water in a medium pot and bring to a boil.

   Start the rice first so it cooks while you prep and marinate the beef.

2. 2

   Once boiling, reduce heat to low, cover, and simmer gently until the water is absorbed, about 15 minutes.

   Do not lift the lid during this time for best texture.

   15 min
3. 3

   While the rice simmers, make the beef marinade: in a bowl combine fish sauce, soy sauce, oyster sauce, brown sugar, cornstarch, 1 tbsp vegetable oil, minced garlic and minced shallot, and 1/4 tsp black pepper.

4. 4

   Add the beef cubes to the marinade, toss to coat, and let sit at room temperature for 10 minutes.

   A brief marinade is enough for thin-cut cubes; you can marinate up to 30 minutes if you have time.

   10 min
5. 5

   Make the quick salad: toss sliced cucumber and tomato with rice vinegar, sugar and 1/4 tsp salt; set aside to allow flavors to marry.

   5 min
6. 6

   Thinly slice the remaining shallot. Heat a large heavy skillet or wok over high heat until very hot, add 1 tbsp oil and the sliced shallot, and fry, stirring, until golden and slightly crisp, about 2 minutes. Remove shallot to a small bowl.

   Frying the shallot first gives a sweet, slightly caramelized flavor and a crisp texture.

   2 min
7. 7

   Return the skillet to very high heat and add the remaining 1 tbsp oil. Add the beef in a single layer (work in two batches if needed to avoid crowding) and sear without moving for 1–2 minutes, then stir or toss and cook another 2 minutes until the exterior is browned and the cubes reach your desired doneness.

   A hot pan and minimal stirring produce a good sear. Overcooking will toughen the cubes.

   4 min
8. 8

   If using, add a pinch of chili flakes and the sliced scallions; toss with the cooked beef for 30 seconds. Taste and adjust with a splash of fish sauce or a grind of black pepper if needed.

9. 9

   Turn off the heat, sprinkle the fried shallots over the beef, and let everything rest 1 minute.

   1 min
10. 10

    Fluff the cooked rice with a fork. Divide rice among plates, top with beef, serve the cucumber–tomato salad on the side, and pass lime wedges for squeezing over the beef.