Vietnamese

Bò Lúc Lắc

Tender cubes of beef are quickly seared in a very hot wok until browned and glossy, then served over crisp watercress, tomato, and onion. A small dish of muối tiêu chanh—salt, pepper, and lime—brings the bright, sharp finish that makes the beef taste complete.

▶Watch it madeVành Khuyên Lê · 14:16

Ingredients

• Beef tenderloin or sirloin, cut into 2.5 cm cubes300g
• Oyster sauce1 1/2 tbsp
• Fish sauce1 tsp
• Light soy sauce1 tsp
• Sugar1 tsp
• Garlic, finely minced3 cloves
• Freshly ground black pepper3/4 tsp
• Neutral oil2 tbsp
• Unsalted butter1 tsp
• Watercress or crisp lettuce3 cups
• Tomato, cut into wedges1 medium
• Red onion, thinly sliced1/2 small
• Cucumber, sliced1/2 small
• Cooked jasmine rice2 cups
• Lime1
• Fine sea salt1/2 tsp

Method

1. Pat the beef cubes very dry with paper towels so they sear instead of steaming.
2. Marinate the beef with oyster sauce, fish sauce, soy sauce, sugar, minced garlic, and 1/2 teaspoon black pepper for 15 to 20 minutes.
3. Arrange the watercress or lettuce, tomato wedges, red onion, and cucumber on a serving plate.
4. Make the dipping salt by mixing the sea salt with the remaining 1/4 teaspoon black pepper, then cut the lime into wedges to squeeze over it at the table.
5. Heat a wok or heavy skillet over very high heat until it just begins to smoke.
6. Add 1 tablespoon neutral oil, then add half the beef in a single layer and let it sear undisturbed for about 45 seconds.
7. Shake and toss the pan for 1 to 2 minutes until the beef is browned on several sides but still juicy inside, then transfer it to a plate.
8. Repeat with the remaining oil and beef, keeping the heat high so the cubes brown quickly.
9. Return all the beef to the wok, add the butter, and toss for 15 to 20 seconds until the beef is glossy and coated.
10. Spoon the hot beef over the prepared greens and vegetables.
11. Serve immediately with jasmine rice and the lime-pepper salt for dipping each piece of beef.

Common questions