Bò lúc lắc + Flap Steak
Influenced by French cuisine, bò lúc lắc (or Vietnamese Shaking Beef) is a common dish in Vietnam, that is easily assembled and perfect for a hot day.
I remember my dad making this dish for me and my brother when we were kids, and how proud he was to be sharing something from his childhood in Cambodia. “Cambodia? I thought you said this was a Viet dish!” Well, it’s actually found in both countries. The Cambodian version is topped with a fried egg along with a lime-pepper dressing. I’ve just always had it the Vietnamese way, so this is how I make it.
Typically, bò lúc lắc is made with cubed beef, but I got flap steak from the local butcher, so I sliced the meat into small strips instead. Given the structure of this beef cut, cutting it into cubes isn’t ideal. Either way, the end result was very tender and juicy.
While the dish is traditionally served with a bed of romaine lettuce, I opted for a more colorful and diverse blend of veggies (i.e. arugula, kale, raddichio, frisee, shaved Brussels sprouts, spinach, shredded red cabbage). Making this swap is a great way to boost the nutritional value of this yummy dish.
What I love about this traditional dish is that it incorporates lots of vegetables and herbs, that give it an incredibly refreshing vibe. On top of the bed of greens, we add tomatoes, cucumbers, onions, and fresh herbs. Add the sauteed beef and you have an amazingly flavorful and unique salad!
Ingredients
4 cloves garlic, minced
1 tbsp fish sauce
1 tsp soy sauce/coconut aminos
1 tbsp oyster sauce
1 tbsp coconut sugar
2 Thai chilies, minced
2 tbsp mirin
Optional: for a thicker sauce, you may add 1 tsp cornstarch to the marinade
1.5 lb steak (cut of your choice), cut into 1” cubes or sliced into bite size pieces
avocado oil
1 onion, diced
2 cups greens of your choice (romaine lettuce is the usual choice)
1/2 small red onion, halved & thinly sliced
1 tomato, halved & sliced
1 cucumber, halved & thinly sliced
1 bunch cilantro/mint/rau ram/culantro
Directions
In a medium bowl, combine garlic, fish sauce, soy sauce, oyster sauce, coconut sugar, chilies, mirin, and optional cornstarch. Mix well and add cut steak pieces. Combine well and cover. Refrigerate at least 3 hours or overnight.
When ready to cook, wash and prepare all other ingredients.
Heat and oil skillet/wok with avocado oil over medium-high heat. Saute onions until softened. Add marinated meat with all the marinade. Saute until moisture has cooked off and beef is fully cooked.
In a bowl or plate, arrange a bed of greens with cucumber and tomato slices sitting on top. Spoon desired amount of the sauteed beef onto the greens and top with herbs. Mix it all up and enjoy!
