Shaking Beef (Bò Lúc Lắc)
Cubes of marinated beef seared in butter, tossed with garlic and onions, then finished with a savory sauce.
Ingredients
For the Beef:
1 ½ lb beef tenderloin or ribeye, cut into 1-inch cubes
2 Tbsp butter or beef tallow (for searing)
Salt and black pepper, to taste
For the Marinade:
2 Tbsp soy sauce or coconut aminos (unsweetened)
1 Tbsp fish sauce
1 Tbsp rice vinegar or apple cider vinegar
1 Tbsp avocado oil or olive oil
1 tsp sesame oil
3 cloves garlic, minced
1 tsp freshly ground black pepper
For the Stir-Fry:
½ red onion, thick slices
2 scallions, cut into 2-inch pieces
1 Tbsp butter or beef tallow (for finishing)
Optional Garnish:
Fresh cilantro
Lime wedges
Macronutrients
(per serving, makes 4)
Protein: 42g
Fat: 30g
Carbs: 3g
Preparation
In a bowl, combine soy sauce (or coconut aminos), fish sauce, vinegar, avocado oil, sesame oil, garlic, and black pepper. Toss beef cubes in the marinade, cover, and refrigerate for at least 30 minutes (up to 2 hours).
Heat 2 Tbsp butter or tallow in a heavy skillet over high heat until very hot. Add beef cubes in a single layer without crowding. Sear 1–2 minutes per side until browned but medium-rare inside. Remove and set aside.
In the same skillet, add 1 Tbsp butter or tallow. Sauté onion slices and scallions for 2–3 minutes until slightly softened but still crisp.
Return beef to the skillet, toss quickly with onions to combine, and “shake” the pan for about 1 minute until everything is coated and glossy. Taste and adjust seasoning with salt and pepper.
Transfer to a platter, garnish with cilantro, and serve with lime wedges for squeezing.
TUESDAY 260210