Vietnamese Shaking Beef (Bò Lúc Lắc)
- Makes4 servings
- Cook Time30 minutes
- 1
The name of this Vietnamese dish refers to the way cooks shake the pan while the beef cooks. We, however, prefer to minimize the meat’s movement so the pieces achieve a nice dark, flavor-building sear. Sirloin tips (also called flap meat) or tri-tip are excellent cuts for this recipe—both are meaty, tender and reasonably priced (many recipes for shaking beef call for pricier beef tenderloin). If you can find baby watercress, use a 4-ounce container in place of the regular watercress; baby cress has a particularly peppery bite that pairs well with the beef. Serve with steamed jasmine rice.
Don’t cut the beef into pieces smaller than 1½ inches or they may overcook. And don’t forget the lime wedges for serving. A squeeze of fresh lime juice brightens the other flavors.
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