Vietnamese Shaking Beef (Bò Lúc Lắc)
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Vietnamese Shaking Beef (Bò Lúc Lắc)

NUTRITION · PER SERVING—
CAL 20%·PRO 55%
CARBS 23G23% OF CAL
3G FIBER6G OTHER14G TOTAL SUGAR
FAT 22G49% OF CAL
10G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cubed steak quickly cooked with garlic, red onion, and aromatics in a savory-sweet soy and oyster sauce. Served over greens with fresh herbs and vegetables—a five-minute dinner.

mainvietnamesestir frybowlbeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 steaks ((8oz /225g each), filet, sirloin or ribeye)
  • 6 cloves garlic (, chopped)
  • 1 tbsp granulated sugar
  • 3 tbsp soy sauce (, divided)
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp freshly ground black pepper (, or to taste)
  • ½ tsp sea salt
  • 3 tbsp sesame or neutral oil (or as needed)
  • 1 large red onion (, sliced thinly)
  • 1/2 cup (125ml) rice vinegar
  • 2 tbsp granulated sugar
  • pinch salt
  • 4 ½ oz (130g) arugula (rocket), or watercress
  • 3 tomatoes (, sliced)
  • 2 baby cucumbers (, sliced)
  • small bunch green onions (, sliced)
  • 1 tbsp sunflower oil
  • 2 tbsp cilantro leaves (, (coriander) to garnish)
  • 2 tbsp mint leaves (, to garnish)
PREP
—
SODIUM
1428MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.