SHAKING BEEF (BO LUC LAC)
Steps:
- Combine the lime juice, fish sauce, sugar and chiles in a large bowl. Set aside.
- Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
- Heat the oil in a large skillet over high heat. Add the garlic and stir until fragrant, about 5 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes. Add to the bowl with the lime sauce.
- Add the pineapple slices, if using, Asian basil and red onion to the beef mixture. Spread the watercress and tomatoes in an attractive manner on a serving platter. Arrange the beef mixture and all its juices on the watercress and serve immediately (if desired, with a warm baguette or steamed rice to soak up the juices).
SHAKEN BEEF
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 18
Steps:
- For the shaken beef: Place the beef in a bowl with the garlic, onion, liquid seasoning, sugar, fish sauce and pepper and mix well. Heat a large heavy-bottom pan over medium-high until very hot. Add the butter or oil. Add the beef cubes shaking the pan to coat the meat with the butter or oil. Cook, turning the meat with tongs until browned and seared on the outside but still pink in the center, 3 to 4 minutes (or cook to desired doneness). Add the Cognac and toss the beef before removing from the heat.
- For the watercress salad: Lightly roast the shallots in a dry saute pan over medium heat until light browned and fragrant, about 5 minutes. Whisk together the rice vinegar, garlic, fish sauce and honey in a bowl. Lightly toss the watercress and shallots with the dressing. Season with pepper.
- Arrange the sliced tomatoes on plates to make a decorative base. Arrange the watercress around or on top of the tomato slices. Place the beef in a mound on top of the tomatoes and watercress and serve with the rice.
SHAKING BEEF
This is a lovely wok meal, "shaking beef" comes from the French term "saute". Shaking beef is served often in Vietnam.
Provided by morgainegeiser
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the steak into bite-sized cubes. Place it in a bowl with garlic, oil, fish sauce, sugar, salt, and pepper and mix to combine. Cover and marinate for 1 hour in the refrigerator.
- Wash the lettuce and separate the leaves. Cut the cucumber and onion into very thin slices.
- Heat a heavy-based wok very hot; add the beef in 3 batches and toss, by shaking the wok and turning the meat with tongs, until brown and seared on the outside but still very pink in the center.
- Pile the meat into the center of a serving plate, decorate with lettuce, cucumber, and onion, serve immediately.
- NOTE: Prep time does not include marinating time.
Nutrition Facts : Calories 87.9, Fat 6.9, SaturatedFat 0.9, Sodium 647, Carbohydrate 6.4, Fiber 0.8, Sugar 3.1, Protein 1.1
SHAKING BEEF
An easy Shaking Beef recipe
Provided by Charles Phan
Categories Wine Wok Garlic Onion Marinate Stir-Fry Quick & Easy Vinegar Lime Beef Tenderloin Watercress
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil. Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.
- Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar.
- In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Arrange watercress or lettuce on four plates.
- Divide meat into 2 portions and place in two medium bowls.
- In wok or large skillet over high heat, heat 2 tablespoons oil until smoking, then add 1 portion meat in one layer. Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes. Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds. Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary. Add 1 tablespoon butter, shaking pan until butter melts. Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.
- Arrange beef on top of lettuce and serve with lime dipping sauce.
SHAKING BEEF
This savory-sweet stir-fry, known as bo luc lac or "dice" in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan's immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work - 20 minutes from start to finish - but don't try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.
Provided by Mark Bittman
Categories dinner, easy, weekday, times classics, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
- Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.
- Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 18 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1123 milligrams, Sugar 9 grams, TransFat 0 grams
VIETNAMESE SHAKING BEEF RECIPE BY TASTY
Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
- In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
- On a platter, arrange the watercress and tomato slices.
- Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
- Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
- Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams
SHAKING BEEF CUBES
Provided by Marian Burros
Categories dinner, main course
Time 10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the marinade, combine the garlic, shallots, Maggi sauce, soy sauce and white pepper. Add the cubes of beef, stirring to coat meat well with the marinade. Marinate for at least 20 minutes at room temperature, or overnight in the refrigerator.
- For the dressing, combine the red onions, garlic, white pepper, vinegar and oil.
- Wash and dry the lettuce, breaking up into individual leaves. Arrange the lettuce on a large serving platter and, before cooking the beef, mix the dressing and pour over the lettuce.
- Place two large skillets over high heat and divide one-half cup of vegetable oil between them. When the oil begins to smoke, add the drained beef slices and sliced onions. Stir-fry quickly and shake the pan until the beef is brown on the outside but rare inside. Turn off the heat, add butter, swirl and spoon immediately over lettuce-lined platter.
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 30 grams, Carbohydrate 7 grams, Fat 51 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 17 grams, Sodium 317 milligrams, Sugar 3 grams, TransFat 0 grams
SHAKY BEEF
Delicious Vietnamese Beef dish - best left overnight in fridge! Great on a fresh salad with the sauce as a dressing.
Provided by katehindin
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the garlic, soy sauce, sugar, rice wine, spring onion and pepper with half the oil in a large bowl and ass thr steak. Mix well, cover and leave in the refrisgerator overnight.
- Heat the reminaing oil in a large frying pan and when it's just beginning to smkoe, put in the beef cubes, in one layer. Cook, without stirring for about 1 minute - there shoudl be a thin crust at the bottom.
- Shake the pan vigorously to loosen the beef (use tongs or chopsticks if you need to) and continue to cook, shaking the pan every so often, until the beef is cooked to your taste.
- Allow 4 minutes for medium-done beef.
- Serve with the sauce, rice and salad.
SHAKING BEEF (BO LUC LAC)
Make and share this Shaking Beef (Bo Luc Lac) recipe from Food.com.
Provided by Wok With You
Categories Meat
Time 2h40m
Yield 1 plate, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine 2 tablespoons canola oil with the pepper, salt and sugar. Add the cubed filet mignon.
- Cover and refrigerate for 2 hours.
- Meanwhile, combine all the ingredients for the stir-fry sauce and mix well.
- Divide the meat in two. (You will cook it in two batches.).
- Place a pan over high heat until hot. Add 4 tablespoons of canola oil, or enough to coat the bottom of the pan.
- Place about half the beef in the pan so that none of the pieces overlap. (Be careful - the oil may splatter.) Cook 1 1/2 - 2 minutes on each side for medium doneness.
- With the meat still in the pan, drain most of the oil, leaving about 1 tablespoon. Add half the garlic and stir. Add half the red and green onions and cook about 30 seconds. Add half the stir-fry sauce and cook 1 minute. Add half the butter and toss the ingredients in the pan until the butter is melted. Remove the beef and keep warm.
- Repeat with the second batch of meat.
- To Serve: Place the watercress in the center of a serving platter and spoon the beef over top.
- Combine the salt and pepper in a small bowl and squeeze the lime juice into it to create a dipping sauce. Serve immediately.
More about "shakingbeef recipes"
BEST SHAKEN BEEF RECIPE - HOW TO MAKE SHAKEN BEEF
From delish.com
Total Time 2 hrs
- Mix marinade ingredients and add beef. Stir well and let marinate at room temperature for 1-2 hours.
- If marinating for longer, refrigerate and take beef out one hour before cooking to let it come to room temperature.
- Heat a wok over low-medium heat and add a drizzle of oil, 1/2 teaspoon minced garlic, and the watercress.
SHAKING BEEF RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 2 hrs 45 minsServings 4-6Calories 489 per serving
- Mix beef with 1 tsp. sugar, the salt, pepper, and 1 tbsp. oil in a bowl. Let marinate at room temperature 2 hours.
- Whisk together remaining 1 tbsp. sugar, the vinegar, mirin, soy sauces, and fish sauce until sugar has dissolved.
- Divide meat into 2 equal portions. Heat a large wok or a large (not nonstick) frying pan over high heat until very hot but not smoking. The metal will have a matte look and a drop of water flicked onto its surface should evaporate on contact.
- Add 3 tbsp. oil to wok and heat until shimmering but not smoking. Add half the beef in a single layer and sear until a brown crust forms underneath, about 30 seconds. Flip cubes and cook 30 seconds on second side.
SHAKING BEEF | FOOD & WINE
From foodandwine.com
5/5 (1)Category Beef
- Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.
- Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.
SHAKING BEEF RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
5/5 Category Filet MignonServings 6Total Time 30 mins
- In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five-spice powder with the 1 tablespoon of oil. Add the beef and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 5 hours or overnight.
- In a small bowl, combine the soy sauce with the vegetable oil, sherry, red wine vinegar, minced ginger, sugar, garlic and lemongrass. Let stand for 30 minutes, stirring a few times.
SHAKING BEEF - WALKINGONWATERFL.ORG
From walkingonwaterfl.org
SHAKING BEEF [INSPIRED BY SLANTED DOOR] - TASTEFULLY GRACE
From tastefullygrace.com
VIETNAMESE SHAKING BEEF RECIPE (THIT BO LUC LAC) - VICKY …
From vickypham.com
VIETNAMESE SHAKING BEEF WITH WATERCRESS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SLOW COOKER SHAKING BEEF | A TENDER BEEF RECIPE WITH
From mantitlement.com
VIETNAMESE SHAKING BEEF | MARION'S KITCHEN
From marionskitchen.com
SHAKING BEEF RECIPE - DELISH
From delish.com
SHAKING BEEF RECIPE -SUNSET MAGAZINE
From sunset.com
SHAKING BEEF — FARM TO FORK
From farmtofork.com.au
GINGER SHAKIN' BEEF | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
SHAKING BEEF IS A SIMPLE VIETNAMESE DISH MY FAMILY IS OBSESSED …
From simmerandsauce.com
WOK COOKING THE PERFECT SHAKING BEEF | F&W COOKS - YOUTUBE
From youtube.com
SHAKING BEEF | COOK'S ILLUSTRATED
From cooksillustrated.com
SHAKING BEEF - VIETNAMESE BO LUC LAC - GLEBE KITCHEN
From glebekitchen.com
SHAKING BEEF RECIPE | THAT'S LIFE! MAGAZINE
From thatslife.com.au
SHAKING BEEF RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SHAKING BEEF (BO LUC LAC) – KIRKLEY CROSSING
From kirkleycrossing.com
SHAKING BEEF - VIETNAMESE BO LUC LAC - RASA MALAYSIA
From rasamalaysia.com
SHAKING BEEF - BOBBY CHINN RECIPE
From bobbychinn.com
SHAKING BEEF - FRAMED COOKS
From framedcooks.com
SHAKING BEEF (Bò LúC LắC) - COOKING OFF THE CUFF
From cookingoffthecuff.com
SHAKING BEEF RECIPE | MYRECIPES
From myrecipes.com
SHAKING BEEF (BO LUC LAC) | WHITE PLATE BLANK SLATE
From whiteplateblankslate.com
SHAKING BEEF | ONE WORLD KITCHEN | SBS FOOD
From sbs.com.au
BU LUC LAC LOW CARB SHAKING BEEF RECIPE - ONCE UPON DELICIOUS
From onceupondelicious.com
SHAKING BEEF - WIKIPEDIA
From en.wikipedia.org
VIETNAMESE SHAKING BEEF - MARION'S KITCHEN - YOUTUBE
From youtube.com
SHAKING BEEF RECIPE: AN EASY GUIDE TO A POPULAR VIETNAMESE …
From healthyrecipes101.com
SHAKING BEEF - MINDFOOD
From mindfood.com
SHAKING BEEF RECIPE - CHARLES PHAN | FOOD & WINE
From foodandwine.com
QUICK MENU IDEAS: SHAKING BEEF | COOK'S ILLUSTRATED
From cooksillustrated.com
SHAKING BEEF - NEVER NOT HUNGRY
From nevernothungry.com
SHAKING BEEF - ANG SARAP
From angsarap.net
You'll also love