vietnamesebeefketostir-fryquick dinnergarlicwatercress

Bò Lúc Lắc

Name: Bò Lúc Lắc
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 300 g beef sirloin or tenderloin, cut into 2.5 cm cubes; 10 g garlic, finely minced; 15 ml light soy sauce; 5 ml fish sauce; 10 ml oyster sauce; 2 g freshly ground black pepper; 10 ml lime juice; 20 g unsalted butter; 10 ml neutral oil; 80 g red onion, cut into 2 cm wedges; 60 g watercress; 1 small lime lime, cut into wedges

Bò Lúc Lắc is a fast, luxurious stir-fry of seared beef cubes coated in a savory, buttery glaze with garlic and black pepper. Crisp-tender onion and fresh watercress balance the rich meat, while lime adds a bright finish that keeps the dish lively and light.

15 min

2 servings

418 kcal

Vietnamese

Ingredients

Beef and seasoning

300 gbeef sirloin or tenderloin, cut into 2.5 cm cubes
10 ggarlic, finely minced
15 mllight soy sauce
5 mlfish sauce
10 mloyster sauce
2 gfreshly ground black pepper
10 mllime juice

Pan-fry and garnish

20 gunsalted butter
10 mlneutral oil
80 gred onion, cut into 2 cm wedges
60 gwatercress
1 small limelime, cut into wedges

Instructions

1
Prep everything before heating the pan: cut the beef into even 2.5 cm cubes, mince the garlic, cut the onion into wedges, wash and dry the watercress very well, and cut the lime into wedges. Keeping the beef pieces uniform helps them sear quickly without overcooking, which is essential for this fast dish.
2
In a bowl, toss the beef with the garlic, soy sauce, fish sauce, oyster sauce, black pepper, and lime juice. Mix just until coated and let it stand for 2 minutes while you heat the pan; a short contact time seasons the meat without drawing out too much moisture.
3
Heat a large wok or heavy frying pan over high heat until very hot. Add the neutral oil and half the butter. When the butter foams, add the onion wedges and stir-fry for 1 minute until lightly blistered but still crisp-tender. Remove them to a plate so they do not overcook.
4
Return the pan to high heat. Add the beef in a single layer, reserving any excess liquid in the bowl if needed; do not crowd the pan. Sear for about 1 minute without moving, then toss or shake the pan vigorously for 1 to 2 minutes more until the beef is browned on the edges and medium-rare to medium inside. The signature 'lúc lắc' effect comes from shaking the pan so the cubes roll and color evenly.
5
Add the remaining butter and the onion back to the pan. Toss for 30 to 45 seconds until glossy and lightly coated. If the pan looks dry, add a spoonful of the reserved marinade; cook only briefly so the sauce clings rather than steams the beef.
6
Place the watercress on serving plates and spoon the hot beef and onions over it so the greens just wilt from the heat. Serve immediately with lime wedges for squeezing at the table.

Nutrition per serving

418 kcal

Calories

33g

Protein

Carbs

28g

Fat

Fiber

Notes

•For the best texture, use tenderloin or sirloin and make sure the beef is very dry before seasoning.
•A very hot pan is crucial; if your pan is small, cook the beef in 2 quick batches to avoid steaming.
•This keto version skips the usual tomato and sugar while keeping the classic buttery, peppery flavor profile.
•Serve on its own or with cauliflower rice for a fuller low-carb meal.

Background

Bò lúc lắc, often translated as 'shaking beef,' is a Vietnamese dish influenced by French-style beef cookery and the quick, high-heat techniques common in Vietnamese kitchens. The name refers to the motion of shaking the pan so the beef cubes tumble and sear evenly. It is popular both as a home dish and in restaurant menus, often served with salad greens and a dipping sauce.

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