Shaking beef

Vietnamese dish of sautéed beef

Shaking beef (Vietnamese: bò lúc lắc) is a popular dish in Vietnamese cuisine, known for its savory and slightly sweet flavor profile. The dish consists of cubed beef that is quickly seared in a hot pan, resulting in a tender and juicy texture. It is often served with a side of fresh vegetables and a tangy dipping sauce.

Preparation

Shaking beef served with vegetables

The preparation of shaking beef begins with selecting a high-quality cut of beef, such as tenderloin or ribeye, which is then cut into bite-sized cubes. The beef is marinated in a mixture of soy sauce, oyster sauce, sugar, garlic, and black pepper, allowing the flavors to penetrate the meat.

Once marinated, the beef is quickly seared in a hot wok or skillet. The term "shaking" refers to the technique of shaking the pan to ensure even cooking and to prevent the beef from sticking. This method also helps to achieve a caramelized exterior while keeping the inside tender.

The dish is typically garnished with sliced onions, bell peppers, and sometimes tomatoes, which are sautéed alongside the beef. A squeeze of lime juice is often added just before serving to enhance the flavors.

Serving

Shaking beef is traditionally served with a side of steamed rice or a fresh salad. The salad often includes ingredients such as lettuce, cucumbers, and pickled vegetables, providing a refreshing contrast to the rich flavors of the beef.

A common accompaniment is a dipping sauce made from lime juice, salt, and pepper, which diners can use to add an extra layer of flavor to the dish. This sauce is typically served in a small bowl on the side.

Cultural Significance

Shaking beef is a dish that reflects the fusion of Vietnamese and French culinary influences, a result of Vietnam's colonial history. The use of beef, a relatively expensive ingredient, and the technique of sautéing are both indicative of French culinary practices.

In Vietnam, shaking beef is often enjoyed during special occasions and celebrations. It is a dish that showcases the balance of flavors and textures that is characteristic of Vietnamese cuisine.

Variations

Cambodian version of shaking beef, known as Lok Lak

While shaking beef is a staple in Vietnamese cuisine, similar dishes can be found in other Southeast Asian countries. In Cambodia, a similar dish known as lok lak is popular. Lok lak is often served with a fried egg on top and accompanied by a pepper-lime dipping sauce.

In Western countries, variations of shaking beef may include additional ingredients such as mushrooms or different types of vegetables, adapting the dish to local tastes and ingredient availability.

Related pages

• Vietnamese cuisine
• Stir frying
• Beef dishes
• Cambodian cuisine