Bò Lúc Lắc – Vietnamese shaking beef with onions and crunchy vegetables
From the foundersHans Hammar·Co-founder & CFO
A Vietnamese classic of tender minute steak and caramelised onions, flash-fried over a high heat and served on a crisp salad bed with a tangy lime and pepper dressing.
Ingredients
2 servings
- 500 gbeef minute steak
- 2 stbrown onion
- 3 stspring onions
- 3 stgarlic cloves
- 150 gred lettuce or romaine lettuce
- 0.5 stcucumber
- 150 gcherry tomatoes
- 1 mskButter & rapeseed oil blend
- 2 mskJapanese soy sauce
- 1 mskfish sauce
- 1 stlime
- 1 tskblack pepper
How to make it
- 1
Mix the beef with half the soy sauce, half the chopped garlic and 0.5 tsp coarsely ground black pepper in a bowl. Leave to marinate for 10 minutes.
- 2
Mix the lime and pepper dressing in a small bowl: squeezed lime juice, the rest of the soy sauce, fish sauce and the remaining 0.5 tsp black pepper.
- 3
Arrange a fresh bed of chopped romaine lettuce, sliced cucumber and tomatoes on two plates.
- 4
Heat the butter and rapeseed oil blend in a frying pan or wok over the highest heat until really hot.
- 5
Add the meat in a single layer and let it get a dark sear without stirring for approx. 1 minute. Add the rest of the garlic, the onion and the spring onions.
- 6
Shake the pan briskly (lúc lắc) and keep frying for approx. 2 minutes until the onion has softened slightly but is still crisp and the meat is browned.
- 7
Tip the meat and onions straight onto the crisp salad bed and spoon the lime and pepper dressing over everything just before serving.
Kitchen tips
- Make sure the pan is smoking hot before adding the meat to get a properly caramelised surface without the meat stewing in its own juices.
- Use freshly ground black pepper for the best aroma and bite in the dressing.
AI-generated content. Always verify ingredients and allergen information yourself.
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