Shaking Beef Salad / Gỏi Bò Lúc Lắc

Vietnamese drinking culture is up there with some of the all-time greats; you could spend hours on end with all the uncles and aunties drinking Heneiken and Remy Martin until you pass out. For me though, the best thing about drinking with Vietnamese people is the “đồ nhậu”, which is translated to drinking food.
In Vietnamese culture, you never really need a reason to eat and drink together; it’s just a way of life and a way to build community and friendship. Sharing delicious shareable snacks while drinking is absolutely elite and a great way to make sure that you don’t get too hungover the next day.

Shaking beef salad is one of my favorite drinking food dishes, and it could also be a main dish on its own, served with rice. Sharing is caring, though, and this, in salad form shared with friends, is what it’s all about.

What is Shaking Beef?

Bo Luc Lac, often referred to as “shaking beef,” is a beloved Vietnamese dish. This dish features succulent cubes of marinated beef that’s, seared in a hot wok or skillet. The unique name “shaking beef” stems from the vigorous tossing or shaking motion employed during cooking, allowing the beef to quickly caramelize on the exterior while preserving its tender juiciness within.

Shaking Beef Salad / Gỏi Bò Lúc Lắc

5.0 from 7 votes

Servings

2-4

servings

Prep time

30

minutes

Cooking time

30

minutes

Ingredients

• 2 lb ribeye steak

• 1 bundle watercress

• 10 oz cherry tomatoes

• 1/2 white onion

• Marinade:

• 2 tbsp oyster sauce

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp sugar

• 1 tbsp garlic

• 1 tbsp oil

• 1/2 white onion

• Vinaigrette:

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 lime

• 1 tsp fish sauce

• 2 tbsp olive oil

Directions

• Cut ribeye steak into 1-2 inch cubes
• In a mixing bowl, combine oyster sauce, soy sauce, dark soy sauce, sugar, minced garlic, and oil. Add ribeye steak cubes and sliced onion. Marinate for at least half an hour
• Wash watercress, cut cherry tomatoes in half, thinly slice remaining onion, and submerge in cold water to get rid of raw onion flavor
• Let the beef come to room temperature, then in a hot pan, add the beef in a single layer to ensure that we don’t steam it. Let the beef get a nice hard sear, and then shake your pan to move the beef around. Cook to medium rare or preferred doneness
• In a small mixing bowl, combine salt, pepper, juice of a lime, and fish sauce and mix well. Drizzle olive oil and continue to whisk to make vinaigrette. Then toss watercress, cherry tomatoes, and sliced onion in vinaigrette
• Add salad to a serving plate or bowl, then top with shaking beef and garnish with white onions

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