Vietnamese shaking beef, or bò lúc lắc, is a Vietnamese dish of tender beef seared with garlic and savory seasonings, served with rice and a crisp, tangy salad. Versions vary by cook and region; this practical home-style version pairs marinated steak with watercress, tomato, and a lime-fish-sauce dressing.
Ingredients
- 1½ cups (285 g) jasmine rice
- 2 cups (475 ml) water, for the rice
- ¼ teaspoon (1.5 g) fine salt, for the rice
- 1¼ pounds (570 g) boneless beef sirloin or ribeye, about 1 inch (2.5 cm) thick
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) regular soy sauce
- 2 teaspoons (8 g) granulated sugar, for the marinade
- 3 garlic cloves (about 9 g), finely chopped
- ½ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (15 ml) neutral cooking oil, for the marinade
- 1 tablespoon (15 ml) neutral cooking oil, for the pan
- 2 tablespoons (30 ml) fresh lime juice
- 1 tablespoon (15 ml) fish sauce, for the dressing
- 2 teaspoons (8 g) granulated sugar, for the dressing
- 1 tablespoon (15 ml) water, for the dressing
- ½ small red onion (about 75 g), thinly sliced
- 1 pint (300 g) cherry tomatoes, halved
- 4 packed cups (about 85 g) watercress, tough stems removed
- 1 lime (about 70 g), cut into wedges, for serving
Instructions
- Rinse and prepare the rice. Put the rice in a bowl, cover it with cool water, swirl it with your fingers, and drain. Repeat two or three times, until the water looks less cloudy. Transfer the rice to a saucepan with 2 cups water and ¼ teaspoon salt. Have the pan ready; the rice will cook after the beef has marinated. Allow about 20 minutes for the active preparation in the next steps, including cutting and mixing.
- Prepare and marinate the beef. Pat the steak dry and cut it into two or three large pieces if needed to fit your skillet, but keep each piece thick enough to check with a thermometer. In a small bowl, mix 1 tablespoon fish sauce, the soy sauce, 2 teaspoons sugar, garlic, black pepper, and 1 tablespoon oil. Coat the beef in the mixture, cover, and refrigerate for 20 minutes. This short rest seasons the surface without leaving the meat sitting in a salty marinade for too long.
- Make the salad and dressing. While the beef marinates, whisk the lime juice, 1 tablespoon fish sauce, 2 teaspoons sugar, and water in a small bowl until the sugar dissolves. Taste it: the dressing should be tart, salty, and lightly sweet. Put the sliced onion, halved tomatoes, and watercress in a serving bowl or on a platter. Keep the dressing separate for now so the greens stay crisp.
- Cook the rice. Bring the saucepan of rice and water to a boil over medium-high heat. Stir once, cover tightly, turn the heat to low, and cook for 15 minutes without lifting the lid. Remove it from the heat and leave it covered for 5 minutes, then fluff gently with a fork. If the rice is still firm, add 1 tablespoon water, cover, and cook on low for another 2 to 3 minutes.
- Sear the steak. Remove the beef from the marinade and let excess liquid drip off; discard the marinade. Heat a large, heavy skillet over medium-high to high heat until very hot, then add 1 tablespoon oil. Pat the beef dry if its surface is wet, since excess marinade can make it steam instead of brown. Lay the pieces in the pan with room around them. Sear without moving for about 2 to 3 minutes, turn, and cook the other side for about 2 to 3 minutes. Sear the edges briefly as needed. Cook time varies with the steak’s thickness and the pan, so use temperature rather than time alone.
- Check temperature and rest. Insert a food thermometer into the thickest part of each piece. USDA FSIS safe minimum guidance for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. If a piece has not reached that temperature, return it to the pan and check again. Transfer the steak to a clean cutting board and rest it for 3 minutes; then cut it into bite-size cubes. Resting before cutting helps retain the juices.
- Dress and serve. Toss the watercress, onion, and tomatoes with about half the lime dressing, adding more to taste. Arrange the warm beef over or beside the salad, pour any juices from the cutting board over the beef, and serve with rice and lime wedges. Keep extra dressing at the table for anyone who wants a sharper, saltier bite.
Tips
- Choose a tender cut and cut against the grain. Sirloin is a good balance of flavor and price; ribeye is richer and fattier. If you use flank steak, keep it whole for searing, rest it, and slice across the visible grain before cutting into bite-size pieces.
- Use fish sauce if you can find it. It gives the marinade and dressing a distinctive savory depth. If it is unavailable, use an equal amount of soy sauce plus a small pinch of salt. The result will be less pungent and less traditionally savory, but still nicely seasoned. Avoid adding extra salt until you taste the finished dressing.
- Give the pan room. Crowding traps steam and prevents browning. If your skillet is small, sear the beef in batches and let the pan heat back up between batches. A heavy skillet holds heat well, but a stainless-steel or cast-iron pan both work.
- Keep raw-meat tools separate. Use a clean plate for the cooked steak, not the plate that held raw beef. Discard the marinade that touched raw meat, and wash hands, utensils, and the cutting board with hot, soapy water before using them for the salad.
Serving Suggestions
Serve the beef hot with a generous scoop of steamed jasmine rice and the lightly dressed watercress salad. The contrast is part of the appeal: savory, browned steak against cool, peppery greens, sweet-tart tomatoes, and a bright lime dressing. Put the lime wedges and any remaining dressing on the table so each person can adjust the acidity and saltiness to taste.
For a fuller meal, add a simple bowl of clear vegetable soup or a plate of sliced cucumber. These mild sides complement the steak without competing with its garlic and fish-sauce seasoning. If you are serving several people, arrange the beef and salad on a shared platter and keep the rice in a covered bowl so it stays warm. The salad is best dressed just before serving, rather than left to sit while everyone comes to the table.
Variations
Use a different cut. Tenderloin makes especially tender cubes but is more expensive; strip steak is another suitable option. Avoid very thin steaks, which can overcook before they brown well. For a leaner choice, sirloin works well when cooked just to the safe minimum and rested before cutting.
Change the greens. Watercress has a pleasantly peppery bite and is a common pairing, but it can be hard to find. Baby arugula makes a convenient substitute with a similar peppery note. Tender lettuce or mixed salad greens also work, although the flavor will be milder. If the greens are sturdy, toss them with dressing shortly before serving; delicate leaves need only a light coating.
Make it without fish sauce. For a fish-free alternative, replace each tablespoon of fish sauce with 1 tablespoon soy sauce and a small pinch of salt. A little extra lime can brighten the dressing. This changes the character of the dish, making it more soy-forward and less complex, but it is a useful option when fish sauce is not suitable for your table.
Serve it over another base. Replace jasmine rice with brown rice, rice noodles, or a crusty baguette. Brown rice takes longer to cook, so start it early and follow its package directions; the beef method stays the same. Noodles are especially good with extra dressing, while bread makes it easy to scoop up the salad and steak juices.
Storage and Reheating
Refrigerate cooked beef, rice, and salad components within 2 hours of cooking, storing them in separate airtight containers when possible. The cooked beef and rice keep for 3 to 4 days in the refrigerator. Dressed watercress softens quickly, so it is best eaten the day it is dressed; keep any undressed greens and remaining dressing separate and use the greens within a couple of days, depending on their freshness.
For reheating, warm only the portion you plan to eat. Reheat beef and rice in a covered skillet with a teaspoon or two of water, or microwave them in a covered microwave-safe dish, stirring the rice partway through. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Add fresh greens after reheating rather than warming the salad. You can freeze the cooked beef in an airtight freezer-safe container for about 2 to 3 months for best quality; thaw it in the refrigerator and reheat to 165°F (74°C). Rice can also be frozen, though its texture may be a little softer after thawing.
Frequently Asked Questions
What does bò lúc lắc mean?
The Vietnamese name is commonly translated as “shaking beef.” The name refers to the way bite-size pieces of beef are moved or shaken around in a hot pan as they sear. Home recipes vary in their seasoning, cut of beef, and salad accompaniments, so this version is one approachable style rather than a single definitive formula.
Can I cut the beef into cubes before marinating?
Yes, cubes are traditional in many versions and can be marinated for 20 minutes as directed. For this recipe’s food-safety check, however, searing thicker pieces first makes it easier to place a thermometer in the thickest section. If you cook cubes, check several of the largest pieces with a thermometer; small pieces can cook quickly, so watch them closely and avoid crowding the pan.
Can I marinate the steak overnight?
A short 20-minute marinade is enough to season the surface. You can refrigerate it for up to about 4 hours, but a longer stay is not needed and may make the outside taste overly salty because fish sauce and soy sauce are both salty. Do not leave raw beef at room temperature while it marinates; keep it covered in the refrigerator.
How do I keep the beef tender?
Start with a tender steak cut, pat its surface dry for better browning, and avoid cooking it longer than necessary. Check the thickest section with a thermometer, then rest the meat for 3 minutes before cutting. If you use flank steak, slice across the grain. These steps help keep the beef pleasant to chew while still following the safe minimum temperature guidance for whole cuts.
Is there a substitute for watercress?
Baby arugula is the closest easy substitute because it also has a peppery flavor. Tender lettuce or mixed greens work if you prefer a milder salad. Avoid dressing any substitute too early, since the lime and fish sauce will soften the leaves; toss just before the beef is ready.
Can I make the components ahead?
You can mix the dressing and slice the onion a few hours ahead, storing them separately in the refrigerator. The beef can be marinated for up to about 4 hours, also refrigerated. For the best texture, cook the steak close to serving time, and wait to dress the tomatoes and greens until just before the meal.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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