Vietnamese Shaking Beef (Bò Lúc Lắc)

By Andy Cooks · 30 min

Ingredients

Instructions

1. Put the diced beef in a large bowl. Add the grated garlic, brown sugar, fish sauce, oyster sauce and soy sauce, mix well, then cover and refrigerate for at least 2 hours.
2. Slice the brown onion and the spring onions, keeping the whites and greens separate. Add the spring onion whites to the sliced onion.
3. Heat a wok over high heat and add 1 tablespoon of tallow.
4. Cook the beef in small batches so the wok does not get crowded. Before each batch, heat 1 tablespoon of tallow or oil in the wok. Toss the beef often so it colours evenly on all sides. Transfer each cooked batch to a bowl and set aside.
5. Once all the beef is cooked, clean the wok. Add the sliced onion and spring onion whites.
6. Sprinkle with salt and, if you like, a little MSG. Toss until the onion is slightly coloured.
7. Return the beef to the wok and mix through.
8. Transfer to a serving bowl, scatter the spring onion greens on top and serve with red rice.

Summarized from Andy Cooks's video. Watch it for the details.

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