Not to brag but I think my shaking beef recipe is THE BEST HANDS DOWN!!!
SHAKING BEEF/ BO LUC LAC⤵️
MARINADE
2 lbs beef, cubed
A lot of minced garlic (like 10 cloves)
3 TBSP oyster sauce
2.5 TBSP low sodium soy sauce
1/2 tsp fish sauce
3 TBSP oil of choice- I used vegetable
2.5 TBSP sugar
1 tsp black pepper
ADDITIONAL INGREDIENTS
2 TBSP butter
1. Combine all of your ingredients listed under marinade and marinate at least 10 mins at room temp (or over night for best results)
2. Then on a skillet with some heat, cook/ sear your beef. I cooked mine in batches to get a nice crust on my beef.
3. After everything is seared, add all of your beef back into the skillet and add 2 TBSP of butter.
4. Cook until butter is melted.
5. Serve with rice, veggie of choice & dipping sauce. My dipping sauce is salt, pepper and lime juice.
????????????????????????????????????????????????????????????????
DOs and DONT’s when cooking Vietnamese shaking beef
- DON’T: over crowd your skillet and cook in batches if you must
- DO: wipe your skillet clean in between each batch
- DO: wait til your skillet is HOTT before adding your beef to cook
- Once you’ve added an even layer of beef, DON’T touch the beef!! Leave her alone to sear!
NOTE: when you over crowd your skillet with beef, temperature decreases. Essentially, you end up steaming your beef, not searing it (so you won’t achieve that nice brown/ crust on your beef)
‼️ Follow these tips and your shaking beef will not only taste amazing, but it will also look amazing
Bò lúc lắc - Shaking Beef
Ingredients ( 2 serving)
Marinade for the beef:
2 lb of rib-eye steak cubed (1/2 inch)
1 tablespoon of garlic minced
1 tablespoon of minced shallot
1 tablespoon brown sugar
1/4 teaspoon ground pepper
1/4 teaspoon of salt
2.5 tablespoon of oyster sauce
1/2 tablespoon of mushroom seasoning
2 tablespoon of cooking oil
Dressing for every bunch of watercress:
1 tablespoon of fish sauce
1/2 tablespoon of sugar
juice of one lime
Other:
1 large tomatoes sliced
1 sweet onion sliced thinly
2 bunch of watercress
1 lime
cooking oil
black pepper
1. Marinade the beef with 2.5 tablespoon of oyster sauce, 1 teaspoon of fish sauce, 1 teaspoon of black pepper, 1 tablespoon of brown sugar, 2 tablespoon of oil, and 1/2 tablespoon of mushroom seasoning. Marinate for at least two hours.
2. Thinly sliced the onion and place in a bowl. Add 1/2 tablespoon of sugar and juice of one lime. Set aside and let soak.
3. Toss watercress with dressing (for every bunch of watercress use 1 tablespoon of fish sauce, juice of one lime, 1/2 tablespoon of sugar.
4. Heat up a wok/frying pan with cooking oil on med-high heat. Add the cubed beef and sear all side of the meat. If you like to your beef to be crispy on the outside, you need to cook them in smaller batch. If you cook them all at once the heat will not be hot enough to be crispy. I cook the beef as if I was make medium rare steak.
5. Transfer watercress to serving plate and decorate with tomato. Add marinated onions on top and then add sizzling beef on top of onions.
6. Enjoy with fresh steamed rice!
Lok Lak Challenge Elissa vs. Meng Mum which one is better old skool or new generation-Khmer salad
Today, I was challenged by Meng Mum who said she makes better lok lak. She said my way is too long because of the way I marinated my beef. She said her way without a marinating taste better. I was like, I don't think so aunty. I'll accept the challenge, cause I know my dish is favorable and beautiful. Watch to find out who is better. Below is my recipe for the lok lak dish.
2 pounds beef (any kind)-សាច់គោ 1 គីឡូក្រាម
2 tablespoons soy sauce-ទឹកស៊ីអ៊ីវ 2 ស្លាបព្រាបាយ
2 tablespoons oyster sauce-ទឹកខ្យង 2 ស្លាបព្រាបាយ
1 tablespoons sugar-ស្ករ 1 ស្លាបព្រាបាយ
1 tablespoon chicken soup mix-ម្សៅស៊ុបមាន់ 1 ស្លាបព្រាបាយ
1 tablespoon chopped garlic-ខ្ទឹមសចិញ្ច្រាំ 1 ស្លាបព្រាបាយ
½ tablespoon sesame seeds-គ្រាប់ល្ង ½ ស្លាបព្រាបាយ
6 tablespoons oil- ប្រេងឆា 6 ស្លាបព្រាបាយ
4 eggs (1 egg to marinate with meat)-ពងមាន់ 4 (ពងមាន់មួយសំរាប់ប្រឡាក់ជាមួយសាច់)
1 tablespoon black pepper (1/2 teaspoon for the meat, the rest for dipping sauce)-ម្រេច1 ស្លាបព្រាបាយ( ½ ស្លាបព្រាកាហ្វេដាក់ជាមួយសាច់នៅសល់ធ្វើទឹកច្រលក់)
1 tablespoon salt-អំបិល 1 ស្លាបព្រាបាយ
1 lemon-ក្រូចឆ្មា1
1 batch lettuce- សាឡាត់ 1
1 onion-ខ្ទឹមបារាំង 1
2 tomatoes-ប៉េងប៉ោះ 2
LOC LAC BEEF Boeuf Loc Lac marinade satisfying
Recipe:
-500g beef
-1tbsp hoisin sauce
-1tbsp soy sauce
-salt to taste
-1tsp rice or tapioca flour
-marinade it for an hour and fried in in garlic oil and serve it with ???? or lime &black pepper or your favorite sauce
My sauce:
-3chili thai
-3 garlic clove
-1tbps fish sauce
-tsp sugar
-salt & msg to taste
.
.
.
.
.
.
#beef #beeflover #loclacbeef #cambodiancuisine #khmercuisine #southeastasianfood #asiancuisine #asianfood #khmerfood #cambodianfood #thaifood #laofood #indonesianfood #malaysianfood #koreanfood #japanesefood #carribeanfood #mexicanfood #montrealfood #koreanfood #islandfood #filipinofood #hawaiianfood #soulfood #islandvibes #cookforbabes #foodiesinternationalchat
How to Get Tender and Flavorful Lemongrass Beef Skewers
How to make beef lemongrass skewers? With just a few ingredients, and you'll have an explosion of flavors. Rice noodles are the perfect accompaniment for this Vietnamese-inspired recipe.
???????? Ingredients for 4 people (14 skewers):
600g tenderloin beef
2 lemongrass
2 garlic cloves
1 tsp grated ginger
½ tsp salt
½ tbsp sugar
Ground pepper
¼ tsp baking soda
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
3 tbsp vegetable oil
14 skewer sticks
Accompaniments:
400g dehydrated rice noodles
3 tbsp roasted peanuts
Spring roll dipping sauce
Mint
Cilantro
Vietnamese mint
Chinese cilantro
????
????INSTA :
????TWITTER:
????FB:
???? Music ????
Tango de la Noche - Wayne Jones - YouTube Audio Library
Shaking Beef Recipe (Bo Luc Lac) | Vietnamese Recipes
Beef lovers, this one's for you! Intensely beefy and full of flavour, this dish looks super premium but it is so easy and quick to put together that you can easily have this on a weeknight! A classic Vietnamese dish that really highlights the flavour and texture of beef, so make sure you use a cut that is flavourful and tender. Rule of thumb for choosing the right cut for this is to choose whatever cut you like to have as a steak. Essentially, these are little steak cubes!
I'm using tomatoes to provide some colour and acidity, but you can do red or orange bell pepper as well. If you prefer the vegetables more cooked, cook the vegetables first, remove, and then add it back in when the steak it done.
Enjoy!!
SUPPORT THE SHOW:
ALSO WATCH: Thai Black Pepper Beef
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPES:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes