Vietnamese Shaken Beef (Bò Lúc Lắc)

Vietnamese Shaken Beef is rich and delicious. The tender chunks of meat practically melt in your mouth like the butter they were seared in. Served with sweet grape tomatoes on a bed of farm fresh lettuce, this is no side salad. We love to eat well flavored beef in this house and my family will not pass an opportunity to communicate over good food, so we absolutely love this recipe. Feel free to substitute the steak selection to your favorite cut but I do recommend following this recipe for predictable results. Best served fresh, with French bread on the side, to enjoy all the natural juices permeating from the meat all over the salad and plate. When no one is looking, use the bread to clean the plate. It is absolutely a delicious combination that is worth every last savory bite.

Watch the video and follow the instructions below to have this luscious steak filled extravaganza the center of attention at your convenance. Please like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Also, don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember, for those lunches where you want to satisfy your craving for the flavor that can only be fresh cooked ribeye while sharing delicious food, this recipe will deliver every time.

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Cut the ribeye into 1″ cubes. Place in a bowl. Add soy sauce, dark soy sauce, oyster sauce, fish sauce and mix well.

Cover and let marinate for 1 hour.

In a medium size bowl: add thinly sliced onions, salt, pepper, sugar, rice vinegar then mix everything together. Set aside until ready to eat.

Heat the skillet or pan to high heat. Add butter and wait until it melts. Add ribeye & sauce to the skillet.

Cook for 5-6 minutes until sauce absorbs into the meat. Also, make sure to stir occasionally.

Remove meat from the heat source and transfer to the salad plate.

It’s best when eaten right away. Serve & enjoy!

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Vietnamese Shaken Beef (Bo Luc Lac)

Mouthwatering succulent steak covered with a savory seasoning that will be an instant hit.
No ratings yet
Prep Time 15 mins
Cook Time 5 mins
Marinate 1 hr
Total Time 1 hr 20 mins
Course Main Course, Salad
Cuisine Asian, vietnamese
Servings 4
Calories

Ingredients
  

Marinate

  • 1 lb boneless ribeye steak
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp dark soy sauce

Vinaigrette Onion

  • ½ sweet onion thinly sliced
  • ½ cup rice vinegar
  • ½ tbsp sugar
  • 1 tsp salt
  • ½ tsp black pepper

Salad

  • chopped romaine lettuce
  • tomatoes

2 Tbsp Butter

    Instructions
     

    • Cut the ribeye into 1" cubes. Place in a bowl. Add soy sauce, dark soy sauce, oyster sauce, fish sauce and mix well. Cover and let marinate for 1 hour.
    • In a medium size bowl: add thinly sliced onions, salt, pepper, sugar, rice vinegar then mix everything together. Set aside until ready to eat.
    • Heat the skillet or pan to high heat. Add butter and wait until it melts. Add ribeye & sauce to the skillet. Cook for 5-6 minutes until sauce absorb to the meat. Also, make sure to stir occasionally. Remove meat from the heat source and transfer to the salad plate.

    It's best to eat right away. Serve & enjoy!

      Video

      Keyword best vietnamese shaken beef salad recipe, easy vietnamese shaken beef recipe, vietnamese shaken beef (bo luc lac)
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