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Vietnamese Shaking Beef - Bo Luc Lac

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An abundance of flavors and textures around melt-in-mouth beef cubes

Vietnamese Shaking Beef - Bo Luc Lac This recipe has its origins in Vietnam (Bò Lúc Lắc) and Cambodia (Lok Lak). However, it could be a dish of French influence, this is suggested by the use of beef and tomato paste. The sauces used for the marinade can also evoke a Chinese influence.

Choose tender beef pieces. It is important to cooked over high heat, so the beef will have a good taste, just be careful to grill it only slightly because it must remain tender and almost melting.

Stir-fried rice with tomato is also specific to this dish. Also accompany with vegetables, salad, onions with vinegar and a quick sauce made with lemon juice, salt and pepper.
Bon appétit.

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Ingredients for 4 people

  • 400g of Thai fragrant rice
  • 4 garlic cloves
  • 1 onion
  • 1 tomato
  • 1 cucumber
  • 4 leaves of salad
  • 70g of tomato paste
  • 6 tbsp of oil
  • 1 lemon
  • Salt
  • Black pepper
  • Marinade
  • 500g of beef
  • 1 tbsp dark soy sauce
  • 1 tbsp of oyster sauce
  • 1 tbsp of oil
  • ¼ tsp of salt
  • 1 tsp of tapioca flour
Luc Lac ingredients

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