Shaking Beef (Bò Lúc Lắc)

Name: Shaking Beef (Bò Lúc Lắc)
Ingredients: 7 oz beef tenderloin (about 200 grams); 1 red chili pepper (seeded); 2 small onions; 1/2 tomato; 1/3 cucumber (seeded); Chopped green onion and cilantro, minced garlic; Oyster sauce, sesame oil, cooking wine; Soy sauce, black pepper, sugar, cornstarch

Duc Vinh Tran @cook_6214233

Back in my student days, we were so poor we didn’t even have a vegetable patch to our name. Some weeks, when money ran out, we’d just sleep to forget our hunger, because every time we opened our eyes, the hunger pangs would hit. It was only when someone got money from home, or one of us got lucky, that we’d treat ourselves to a “fancy meal” at a Chinese rice restaurant on Nguyễn Đình Chiểu Street.

The place was run by a plump, sharp-witted middle-aged woman. Her husband, who was also the chef, always clung to his trusty pan, wearing the same old tank top. Maybe he had a few of those tank tops, or maybe just the one! The restaurant wasn’t anything special—always messy and greasy in the kitchen—but we didn’t care. What really caught my eye was that pan. He cooked almost everything on the menu with it: stir-frying, tossing, scrubbing, and scraping like crazy. Underneath, the gas stove was always roaring. In just about 10 minutes, a hot dish would be ready. Whoever got their food first would be all smiles, while the rest of us would swallow our envy and sneak peeks to see what he was making next.

Those tough student days, living on instant noodles, extra rice, and plain soup, are long gone. Now, each of us has our own life. The one who used to say, “I can build that!” is now a construction engineer. The one who complained about traffic jams is now an urban planner. As for me, I saw Shaking Beef and thought, “I can make that!”—and here I am, in the kitchen, writing this recipe. 😜😝

Duc Vinh Tran @cook_6214233

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Ingredients

7 ozbeef tenderloin (about 200 grams)
1red chili pepper (seeded)
2small onions
1/2tomato
1/3cucumber (seeded)
Chopped green onion and cilantro, minced garlic
Oyster sauce, sesame oil, cooking wine
Soy sauce, black pepper, sugar, cornstarch

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Steps

1

Wash all the ingredients and lay them out for a nice photo, if you like.
2

Cut the cucumber, tomato, and chili pepper into bite-sized cubes. Quarter the small onions, separate the layers, and soak them in lightly salted water to reduce the sharpness.
3

Cut the beef into bite-sized cubes. Marinate with 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon soy sauce, 1/3 teaspoon sugar, and 1 teaspoon cooking wine. I usually use Hon-mirin (sweet) and Ryorishu for flavor and tenderness, and to give the beef a glossy finish. The mild wine flavor adds a unique touch. You can find these at Japanese stores, or substitute with regular white cooking wine if needed.
4

Next, make the sauce. In the first bowl (A), mix 1 teaspoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1 1/2 teaspoons sugar, 1/2 teaspoon MSG, and 1/2 teaspoon ground black pepper. In the second bowl (B), mix 1 teaspoon cornstarch with a little water.
5

Get ready to cook! This step needs to be quick and precise, so arrange all your prepared ingredients around the stove for easy access.
6

Sauté 2 teaspoons minced garlic in a hot pan until fragrant. Add the vegetables and stir-fry over high heat for 2-3 minutes.
7

Transfer the vegetables to a separate bowl. Quickly rinse the pan (or use a new one) to stir-fry the beef.
8

Turn the heat to high and let the pan get very hot. Add 1 tablespoon oil. When the oil is hot (test by dipping a chopstick—if it bubbles vigorously, it’s ready), drain the marinade from the beef and add the beef to the pan. Stir-fry quickly over high heat.
9

When the beef is seared and browned on the edges, quickly transfer it to a separate bowl. The outside should be browned, while the inside stays tender and juicy. Let the beef rest for a bit—the residual heat will finish cooking it without drying it out. This is the same technique European chefs use for steak and lamb. But honestly, home cooks have been doing this for generations!
10

Almost done! Rinse the pan again. Pour in the sauce from bowl (A) and simmer over medium heat. When the sauce boils, add the vegetables and stir-fry quickly. Stir the cornstarch mixture (B) and pour it into the pan. When the sauce starts to thicken, turn the heat to high and add the beef. Toss everything together for 1 minute, then transfer to a plate. Sprinkle with ground black pepper, garnish with cilantro, and serve hot. 🤗
11

Shaking Beef is a truly refined dish—a perfect blend of Western and Eastern flavors. The ingredients and seasonings are common, but with skillful technique and creativity, the cook turns them into a masterpiece that can win over even the pickiest eaters. 👌🏻