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Shaking Beef

Shaking beef, also known as “Bò lúc lắc”–meaning sautéed dried beef–is a French-inspired Vietnamese dish that my entire family loves. The Vietnamese name translates to “shaking beef,” which is the main cooking method for this incredibly easy and tasty dish.

Historically, beef was once considered a luxurious delicacy in Vietnamese cuisine. Beef was often reserved for making celebratory dishes, for special occasions, such as weddings. My family’s love of this dish will forever be connected to a favorite restaurant of ours in Northern California called Tamarine.

shaking beef

This dish could not be easier to make but requires two important steps: (1) a long marinade time and (2) high-heat cooking. These two simple things will make or break the dish. This is not my recipe, it is Marcia Kissel’s.  I first discovered it in Food & Wine Magazine.

To me and my family, this recipe is perfect and the closest to our local favorite. Although I’ve not yet traveled to Vietnam, I’m told that traditionally this dish is made with a tougher cut. In North America, a tender cut, such as filet is typically used, as is the case in this recipe. In all honesty, many cuts of meat would work well here depending on your preference. Tri-tip bottom and sirloin are easy go-tos. I make this dish often and love to serve it with my family’s favorite Din Tai Fung-style chilled cucumber salad.

shaking beef

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on "Shaking Beef"

  1. Avatar photo tracy says:

    I was missing a couple of the ingredients and it still turned out delicious. My son wants to know when I’m making it again.

    1. Nice Tracy, this makes me so happy!

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