BÒ LÚC LẮC (or “SHAKING BEEF”)

(Yields about 4 portions)

 Ingredients:

1 ½ lbs – Grilling Steak (trimmed of any large pieces of excess fat and cut into 1 ½” cubes)

Marinade:

1 tsp – Garlic, minced

2 Tbsps – Brown Sugar

1 tsp – Corn Starch

¼ tsp – Black Pepper, ground

¼ Cup – Oyster Sauce

1 Tbsp – Fish Sauce

2 Tbsps – Soy Sauce

1 ½ tsp – Canola Oil

1 tsp – Black Vinegar (or Rice Vinegar)

Other Ingredients:

6 ea – Baby Bok Choy, rough chopped

1 Cup – Snow Peas, rough chopped or left whole

1 – Red Pepper, rough chopped

½ Large – Red Onion, rough chopped

Method

Marinade:

1. In a large bowl, whisk together all marinade ingredients until the brown sugar and cornstarch are fully dissolved.
2. Add the beef cubes to a large sealable bag or bowl and pour over the marinade. Massage well so every piece is evenly coated.
3. Refrigerate for at least 4 hours, or overnight for deeper flavour and tenderness.

Cooking Method:

1. Remove the beef from the marinade, letting the excess drip off. Reserve the marinade.
2. Place a wok (preferred) or large non‑stick skillet over high heat and let it get very hot. This dish relies on intense heat.
3. Add 2 tablespoons of neutral oil and swirl to coat the pan. When the oil is shimmering, add half the beef in a single layer. Do not stir.
4. Once the beef hits the pan, shake the wok forward and back using short, confident motions. This tossing action sears the cubes quickly and evenly without piercing or stirring them.
5. As the beef browns, splash in a tablespoon or two of the reserved marinade. Continue shaking the pan so the sauce caramelizes and clings to the meat.
6. When the beef is deeply browned on all sides but still slightly pink inside, transfer it to a bowl. Repeat with the remaining beef.
7. With the pan still hot, add 3–4 tablespoons of water and swirl to loosen the browned bits from the bottom. Pour this flavourful liquid over the resting beef.
8. Add another drizzle of oil to the pan and return it to medium‑high heat. Add the bok choy, snow peas, red pepper, and red onion. Stir‑fry for 3–4 minutes, shaking the pan occasionally, until the vegetables are crisp‑tender.
9. Return the beef and any accumulated juices to the wok. Add the remaining marinade and shake everything together until the sauce thickens slightly and the beef is just heated through.
10. Taste and adjust seasoning with a splash of soy sauce if needed.
11. Serve immediately with hot white rice.

• Curated by Chef Anna Hymers for the May 2026 edition of Cattle Country.