Vietnamese Shaking Beef Recipe - Steak Salad- “Thit Bo Luc Lac” Recipe

Vietnamese shaking beef, steak tips, steak salad aka Thit Bo Luc Lac!

We didn’t have much steak growing up but this Vietnamese steak 🥩 salad was something I always loved!

They call it shaking beef because you chop up top sirloin in 1” cubes and shake it in a pan until it’s nice and dark around the edges. I like it medium rare in the inside so I turn up the heat and let it flash fry for a couple min on 2 sides then a couple quick shakes with the marinade and fresh red onions!

Top Sirlion from @meat_wagonllc in Kingston, our new full-animal butcher! Best cut of meat 🥩 I’ve had in a while!

INGREDIENTS:

• 1 lb of Top Sirloin steak (top sirloin, regular sirloin, or ribeye)

• 1/2 tablespoon honey (makes it not so chewy and adds good flavor)

• 1/2 teaspoon salt

• 1/4 tsp onion powder

• 1/4 teaspoon black pepper

• 2 garlic cloves (minced, 1 tbs)

• 1 tbs minced shallots

• 2-4 tsp olive oil

• 1 1/2 tablespoons unsalted butter

• 1 red onion (medium cut in 1/2" wedges/slices)

• 1 butter lettuce

• 1 bundle of watercress salad greens (optional)

MARINADE

• 2 tablespoons soy sauce (use maggi)

• 1/2 tbs oyster sauce

• 1/4 tsp fish sauce

• 1/2 tablespoons rice vinegar

DIPPING SAUCE (optional)

Nuoc Mam Gung -recipe here-

OR

Nuoc Mam Cham -recipe here-

PREPARATION

1. Cut beef into about 1x1" cubes.

2. Wash lettuce and spin dry, and cut tomatoes thinly or dice in chunks and arrange on a plate and set aside.

3. In large bowl, mix honey, salt, black pepper, sugar and minced garlic & shallot and mix evenly, then add in beef and shake and let marinade for 15-30 min at room temperature and set aside.

4. In small separate bowl mix wet marinade together: fish sauce, Maggi, oyster sauce, honey, rice vinegar.

5. In a large skillet, heat up about 2 tsp of olive oil (use more olive oil if needed to coat bottom of pan) on medium high until oil is hot, thin and glossy and slightly smokey. Move the oil around the pan to fully cover bottom of skillet

6. Transfer marinated beef into skillet and sear one side of beef. Wait about a minute and half before shaking pan to mix and sear beef on all sides. Don't stir beef too much and instead let it sear and brown before tossing and shaking it in the pan.

7. When the meat is all evenly seared about 4 min total- transfer meat to a clean bowl to prevent from further cooking.

8. Clean pan or use separate large pan and on med high heat, add butter. Wait until butter melts then add onions and and sauté until fragrant (about a minute).

9. Then add wet marinade to onions and cook down marinade until onions are slightly cooked (about a minute), then then lower heat and transfer beef into pan and toss/shake everything until everything is evenly sauced and coated. Turn off oven and remove from heat.

10. Transfer beef and sauce onto prepared lettuce plate. Serve wish side dipping sauce (Nuoc Mam Gung or Nuoc Mam Cham).