Linda CainI can’t tell you how many summer nights I’ve spent enjoying a delicious bowl of shifting flavors, diving into my favorite Vietnamese foods. One dish I keep coming back to, especially when the weather warms up and lighter meals are calling out, is Bo Luc Lac. This dish pairs beautifully with a simple cucumber salad or a zesty pickled vegetable medley.
Trust me, if you’re cooking for a crowd (or just your family), this is a fantastic choice to impress without spending all day in the kitchen.
Bo Luc Lac, also known as “Shaking Beef,” hails from the vibrant culinary tapestry of Vietnam. This dish showcases tender beef cubes that are marinated, quickly seared, and tossed with fresh vegetables, all while resting atop a bed of fluffy rice.
It’s a meal that’s bright, satisfying, and ensures you taste the real essence of Vietnamese cooking. The catchy name comes from the cooking technique, where the beef is shaken or tossed in the pan. Ready to dive into a cooking adventure that’s as delightful to eat as it is to make? Let’s get to it!
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What is authentic Bo Luc Lac recipe?
Authentic Bo Luc Lac translates to “shaking beef,” and it’s not hard to see why. The name vividly describes the technique used during cooking—quick, energetic movements in the skillet to get that perfect sear on each cube of beef. This dish typically includes marinated beef ribeye, sautéed vegetables, and a fragrant tomato rice that adds a lovely richness. It’s fantastic for those nights when you want something comforting yet light—a true reflection of Vietnamese cuisine’s flavors and zest.
Why You’ll Love this authentic Bo Luc Lac recipe?
There are many reasons why this dish should find a regular spot on your dining table. First off, Bo Luc Lac is amazing for meal prepping—packed with protein and veggies, it’s a balanced dish that can hold up in the fridge for leftovers. The marinade brings a burst of flavor to the tender beef, while the vibrant vegetables add a crunch and freshness that everyone loves. Plus, it’s versatile; you can easily switch up your ingredients based on what you have on hand. Your family will be raving about this one!
The Ingredients
Here’s what you’ll need to get started, with some slight adjustments for an extra boost of flavor:
Beef Marinade
– 1 lb ribeye beef, cut into 1-1½” cubes
– 1 tbsp oyster sauce
– 1 tbsp soy sauce
– 1 tsp minced garlic
– 2 tbsp garlic oil
– ½ tsp sugar
– 1 tsp cornstarch or tapioca starch for coating the beef
– Vegetable oil, for cooking
– A splash of fresh lime juice (new addition!)
– Maggi seasoning for salt
Tomato Rice
– 1 tbsp vegetable oil
– 1 tsp minced garlic
– 1 cup cooked long-grain rice
– 1 tbsp tomato paste
– Fish sauce to taste or additional Maggi
Sautéed Vegetables
– 1 tbsp vegetable oil
– ½ white onion, cut into large 1½” chunks
– 1 bell pepper (red or orange works best), cut into large 1½” chunks
– ½ stalk green onion, cut into 2″ pieces
– A handful of fresh basil for garnish (new addition!)
Ingredients From : hungryhuy.com
How to make authentic Bo Luc Lac recipe?
Now that you’ve got your ingredients ready, let’s start cooking! Follow these steps to bring this delightful dish to life. The process might look a bit complex, but each part is so straightforward and forgiving—it’s hard not to have fun.
Step-by-step directions
Step 1: Marinate the Beef
In a medium mixing bowl, combine the ribeye cubes, oyster sauce, soy sauce, minced garlic, garlic oil, sugar, and a splash of lime juice. Mix all the ingredients until the beef is well-coated. Let this mixture marinate for at least one hour to soak in all those fantastic flavors. If you have time, marinating overnight in the fridge enhances the richness.
Step 2: Prep the Veggies
While the beef is marinating, wash, chop, and prepare all your vegetables. This step is crucial for a smooth cooking process later. Don’t rush; prep now avoids chaos later!
Step 3: Prepare for Cooking
After marinating, transfer the beef to another plate. This will help drain excess liquid and allow the beef to reach room temperature while you prepare the rest of the dish. Sprinkle the cornstarch over the beef cubes and toss gently to coat each piece thoroughly.
Step 4: Sear the Beef
Heat a large pan over medium-high heat. Once hot, add a drizzle of vegetable oil, swirling it around the pan. In batches (it’s better not to overcrowd the pan), place the beef cubes in the pan and let them sear without moving them for about 1-2 minutes. Then give them a gentle shake or turn to sear the other sides, cooking them for about 3-4 minutes total so that they are nicely browned but still medium-rare. Remove the beef from the pan and set aside.
Step 5: Sauté the Vegetables
In the same pan, add a bit more oil if necessary, then toss in the onions and bell peppers. Sauté for about 2-3 minutes until they are slightly softened but still maintaining their crunch. Stir in the green onions last, just to heat them through for another minute.
Step 6: Combine & Serve
Add the seared beef back into the pan with the vegetables and toss everything together over medium-low heat for about 2 minutes. Taste and season with a bit of Maggi or salt as desired.
Cooking the Tomato Rice
Step 7: Cook the Rice
Prepare the rice as you typically do. If you’ve got a rice cooker, it’s your best friend here! Using long-grain rice is a must for that fluffiness that soaks up all the flavors nicely.
Step 8: Garlic & Tomato
In a separate pan, heat 1 tbsp of vegetable oil over medium heat. Add minced garlic and cook until fragrant but not browned. Stir to prevent burning—no one wants burnt garlic! Increase the heat slightly and add your cooked rice, stirring well to mix.
Step 9: Color it Red
Next, stir in the tomato paste. Make sure to incorporate it evenly throughout the rice, transforming it into a lovely, inviting color. Drizzle a few splashes of fish sauce and taste to adjust seasoning, keeping in mind that the beef will bring more saltiness.
Tips & Tricks
– Marinate Longer: If you can, let the beef marinate overnight for the best flavor infusion.
– Don’t Overcrowd the Pan: Sear the beef in batches to ensure proper browning and avoid steaming the meat.
– Add more Veggies: Feel free to include other vegetables like zucchini or carrots based on your preference.
– Taste As You Go: Always taste your rice and beef for seasoning, adjusting as necessary along the way.
– Fresh Herbs: A sprinkle of fresh basil just before serving elevates dish presentation and flavor.
Can I store authentic Bo Luc Lac recipe?
Absolutely! You can store any leftovers in an airtight container in the refrigerator for up to three days. Just make sure to separate the beef and vegetables from the rice to help them retain their textures better. When it’s time to reheat, I usually pop everything back into the pan for a quick stir-fry. This not only warms it up nicely but also revitalizes the flavors.
What can I serve with authentic Bo Luc Lac recipe?
1. Cucumber Salad: A light, crunchy side that adds freshness, very easy to whip up with just cucumbers and a simple vinegar dressing.
2. Vietnamese Spring Rolls: These are fantastic for adding texture and a range of flavors without overpowering the beef dish.
3. Pickled Vegetables: The tang from pickled carrots and daikon can balance the richness of the beef beautifully.
4. Steamed Broccoli: Lightly steamed broccoli provides a green touch that’s both healthy and visually appealing.
5. Egg Rolls: Crispy, savory, and super fun, egg rolls offer an excellent crunch alongside the tender beef.
What other substitutes can I use in authentic Bo Luc Lac recipe?
1. Different Cuts of Beef: You can use sirloin or flank steak instead of ribeye if you’re looking for a leaner cut.
2. Chicken or Tofu: For a lighter or vegetarian option, substituting chicken breast or firm tofu will work wonders.
3. Brown Rice: Swap white rice for brown for extra fiber—just adjust cooking time as needed.
4. Zucchini or Eggplant: If you want to add more veggies, these can replace bell peppers and bring a lovely texture.
5. Tamari: For a gluten-free version, tamari is a great substitute for soy sauce.
Authentic Bo Luc Lac Recipe
Ingredients
Equipment
Method
- In a medium mixing bowl, combine the ribeye cubes, oyster sauce, soy sauce, minced garlic, garlic oil, sugar, and a splash of lime juice. Mix all the ingredients until the beef is well-coated. Let this mixture marinate for at least one hour to soak in all those fantastic flavors. If you have time, marinating overnight in the fridge enhances the richness.
- While the beef is marinating, wash, chop, and prepare all your vegetables. This step is crucial for a smooth cooking process later. Don’t rush; prep now avoids chaos later!
- After marinating, transfer the beef to another plate. This will help drain excess liquid and allow the beef to reach room temperature while you prepare the rest of the dish. Sprinkle the cornstarch over the beef cubes and toss gently to coat each piece thoroughly.
- Heat a large pan over medium-high heat. Once hot, add a drizzle of vegetable oil, swirling it around the pan. In batches (it’s better not to overcrowd the pan), place the beef cubes in the pan and let them sear without moving them for about 1-2 minutes. Then give them a gentle shake or turn to sear the other sides, cooking them for about 3-4 minutes total so that they are nicely browned but still medium-rare. Remove the beef from the pan and set aside.
- In the same pan, add a bit more oil if necessary, then toss in the onions and bell peppers. Sauté for about 2-3 minutes until they are slightly softened but still maintaining their crunch. Stir in the green onions last, just to heat them through for another minute.
- Add the seared beef back into the pan with the vegetables and toss everything together over medium-low heat for about 2 minutes. Taste and season with a bit of Maggi or salt as desired.
- Cooking the Tomato Rice
- Prepare the rice as you typically do. If you’ve got a rice cooker, it’s your best friend here! Using long-grain rice is a must for that fluffiness that soaks up all the flavors nicely.
- In a separate pan, heat 1 tbsp of vegetable oil over medium heat. Add minced garlic and cook until fragrant but not browned. Stir to prevent burning—no one wants burnt garlic! Increase the heat slightly and add your cooked rice, stirring well to mix.
- Next, stir in the tomato paste. Make sure to incorporate it evenly throughout the rice, transforming it into a lovely, inviting color. Drizzle a few splashes of fish sauce and taste to adjust seasoning, keeping in mind that the beef will bring more saltiness.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
1. Can Bo Luc Lac be made ahead of time?
Yes, you can marinate the beef the night before and store it in the fridge. Cooking can be done close to when you want to serve.
2. Is this dish spicy?
No, Bo Luc Lac isn’t spicy. However, you can add chili pepper or sriracha to your serving if you like a kick.
3. Can children enjoy this dish?
Absolutely! The flavors are mild, and the veggies can be adjusted based on your child’s preferences.
4. What type of rice is best for this dish?
Long-grain rice is preferred, but jasmine rice can also be a delightful option for added aroma.
5. Can I freeze Bo Luc Lac?
While it’s best fresh, you can freeze the beef and vegetables (without rice) for up to 2 months. Just let it thaw before reheating.
Conclusion
Authentic Bo Luc Lac is a fantastic dish that embodies rich flavors and satisfying textures, all while staying relatively straightforward to prepare. It’s perfect for summer gatherings, busy weeknights, or simply to indulge in a little culinary adventure right in your kitchen.
I hope you give this recipe a try and watch it become a regular in your meal rotation. Happy cooking!
