Vietnamese Shaken Beef (Bò Lúc Lắc) with Jasmine Rice and Fresh Salad

A restaurant-worthy take on the Vietnamese classic, Bò Lúc Lắc (Shaken Beef), featuring seared marinated beef, tender onions and bell peppers, and buttery pan sauce. Served over steamy jasmine rice with a vibrant salad for texture and freshness.

By @foodeanie

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1.1 lb Rump or Sirloin Steak cut into 1-inch cubes
• 2 tbsp Soy Sauce
• 2 tbsp Oyster Sauce
• 4 cloves Garlic minced
• 1 tbsp Cornstarch
• 0 Rump or Sirloin Steak already cut
• 0 Marinated Beef from previous step
• 1 cup White Jasmine Rice
• 0 Water as needed for rice
• 1 White Onion large; sliced into petals
• 1 Green Bell Pepper cut into bite-sized pieces
• 1 tbsp Vegetable Oil or neutral oil
• 0 Marinated Beef from earlier
• 0 Seared Beef from previous step
• 0 White Onion from earlier
• 0 Green Bell Pepper from earlier
• 1 tbsp Oyster Sauce
• 1 tbsp Water as needed
• 0 Seared Beef from earlier
• 1 tbsp Butter
• 0 Salt as needed
• 0 Soy Sauce optional, for extra seasoning
• 0 White Jasmine Rice cooked
• 0 Shaken Beef with Vegetables from previous steps
• 0 White Jasmine Rice from previous step
• 0.5 Cucumber sliced
• 1 Tomato sliced
• 1 cup Watercress
• 0 Black Pepper freshly cracked
• 0 Cilantro optional, for garnish

Instructions

1. Pat the steak dry and cut it into 1-inch cubes for even cooking and maximum surface area for searing.
2. In a bowl, combine the steak cubes with soy sauce, oyster sauce, minced garlic, and cornstarch. Toss to coat evenly, ensuring all pieces are well covered.
3. Let the beef marinate at room temperature for 10-15 minutes. Meanwhile, prepare your vegetables and rice.
4. Rinse the jasmine rice under cold water until the water runs clear, then drain. Cook in a rice cooker or on the stovetop with water according to package instructions.
5. Slice the white onion into thick petals and the green bell pepper into bite-sized pieces. Set aside for quick sautéing.
6. Heat a heavy skillet or wok over high heat until just beginning to smoke. Add a splash of neutral oil.
7. Add the marinated beef in a single layer (do this in batches if needed). Sear undisturbed for 1-2 minutes, then shake or stir the pan, turning the cubes, and cook until medium-rare with a golden crust.
8. Transfer the seared beef to a plate and loosely cover with foil to rest. Reserve beef juices for the pan sauce.
9. Add the white onion and green bell pepper to the hot pan. Sauté over medium-high heat until just softened and slightly charred at the edges.
10. Deglaze the pan by adding a splash of water and an extra spoonful of oyster sauce, scraping up any browned bits left from the beef.
11. Return the seared beef and any juices to the pan with the vegetables. Add the butter and toss everything together over medium heat until the sauce is glossy and coats the beef and veggies.
12. Taste and adjust seasoning with salt or a dash of soy sauce if needed. Remove from the heat.
13. Fluff the cooked jasmine rice with a fork and divide between bowls or plates.
14. Arrange the shaken beef and vegetables attractively over the rice. Spoon extra pan sauce over the top for a glossy finish.
15. For the salad, slice cucumber and tomatoes, and toss with watercress. Arrange on the side of each plate or bowl for a fresh, crisp bite.
16. Serve immediately, garnished with freshly cracked black pepper and optional cilantro for extra aroma.