Shaking Beef

Inspired by Madame Vo - New York, NY

IMG_4877.jpg
IMG_4878.jpg
IMG_4881.jpg
IMG_4887.jpg

Vietnam lived under French colonial rule between 1887 and 1954. Like most areas that have experienced a clash of cultures, the effects can still be seen today in the culinary scene. For instance, sautéing beef is very french in origin but bò lúc lắc (shaking beef) has become uniquely Vietnamese in flavor. The sugar in the marinade brings new life to an already great piece of steak. It’s the perfect way to add some variety to family steak night.

This recipe is inspired by the Bo Luc Lac served at Madame Vo’s in New York City. Shaking Beef in the literal translation of Bo Luc Lac and you’ll soon see how it’s precisely the way in which the dish is prepared in order to prevent your meat from overcooking as it sears throughout. I was lucky enough to stumble upon Madame Vo’s a few years ago before it exploded into the hot spot it is today. They don’t just serve some of the best Vietnamese food in the city, the serve some of the best food period in the city.

INGREDIENTS

SHAKING BEEF (Serves 2):

  • 1 ½ lbs rib eye steak

  • 1 TBS soy sauce

  • 1 TBS sugar

  • ½ TBS fish sauce (see notes)

  • ½ TBS rice vinegar

  • 2 tsp sesame oil

  • 1 tsp salt

  • 10 garlic cloves, minced

  • Pepper

  • 2 TBS canola oil

  • Green onion, roughly chopped

  • 2 eggs (optional)

GO FOR IT

SHAKING BEEF:

  1. Cut steak into 1 inch cubes

  2. In a bowl, whisk together soy sauce, fish sauce, sugar, salt, minced garlic, sesame oil, and a couple shakes of freshly ground pepper

  3. Marinate steak cubes in bowl for at least 1 hour

  4. Heat oil on a cast iron or wok on high heat

  5. Throw marinated steak cubs into the pan (work in 2 batches if needed as you don’t want to over crowd)

  6. Shake your hot pan back and forth so that all sides of steak sear while cooking while not overcooking

  7. Cook to medium rare (should take no more than 1 or 2 minutes)

  8. When beef is done, remove from heat and add in your green onions

  9. Saute green onions until soft (2 or 3 minutes)

  10. Mix together with beef and serve alongside fried eggs and rice

NOTES:

In many recipes you’ll see equal parts soy and fish sauce and while I love fish sauce I went with my gut here and held back slightly. I found it to be the right choice and better suited for an American palate but you can add more or leave it out altogether depending on your preference. I’ve also seen many recipes with oyster sauce but opted to forego it’s thickness so that the beef would better soak up the other flavors provided.

This recipe can easily by multiplied or even dropped. I made a single serving for myself cutting all ingredients by half. However, whatever you do, be sure to work in batches if needed so you don’t over crowd your pan. As you shake the beef in the pan you want it to roll around and sear and if there’s too much in your pan you’re not going to achieve good consistency.