Luc lac means shake in Vietnamese. The dish is called after the motion of shaking the pan to get a pleasant crust on each bit of steak.
This recipe serves three to 4 individuals and gives 1,863 kcal in whole.
Substances
– 400 grams of beef tenderloin
– 1/2 pink bell pepper
– 1/2 inexperienced bell pepper
– 1/2 onion
– 6 – 7 garlic cloves
– 2 shallots
– Scallions
– Spices: soy sauce, brown sugar, cooking wine, inventory powder
– Cooking oil, butter
– Served with: lettuce, tomatoes, French fries
Directions
1. Preparation
– Trim tendons and fats from beef tenderloin, then minimize into bite-sized cubes.
– Marinate beef with 1 tablespoon of soy sauce, 1 teaspoon of brown sugar, 1 tablespoon of cooking wine, and 1 tablespoon of cooking oil. Permit it to marinate for 10 – quarter-hour.
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Marinated beef showcases a deep pink coloration, glistening with the addition of cooking oil. Photograph by VnExpress/Bui Thuy |
– Wash and minimize inexperienced and pink bell peppers, onion into bite-sized items.
– Mince half of the garlic cloves and chop the shallots and scallions. Maintain the remainder of the garlic cloves entire.
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Inexperienced and pink bell peppers, together with onion, are minimize into roughly 2 cm items. Photograph by VnExpress/Bui Thuy |
– In a bowl, combine 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon pepper, and 1 teaspoon sesame oil. Put aside.
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A bowl of soy sauce with floating minced garlic. Photograph by VnExpress/Bui Thuy |
2. Cooking course of
– Stir-fry minced garlic and shallots till aromatic.
– Add bell peppers and onions, then stir-fry over excessive warmth. Season to style, then put aside.
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Sautéed bell peppers and onions showcase calmly golden edges. Photograph by VnExpress/Bui Thuy |
– Warmth cooking oil and shortly stir-fry marinated beef over excessive warmth
– Shake the pan to make sure even cooking and protect the meat’s sweetness. As soon as the meat is almost browned, take away it instantly.
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The cooked beef takes on a brown coloration. Photograph by VnExpress/Bui Thuy |
– Stir-fry minced shallots and garlic, then add entire garlic cloves. Pour within the sauce combination and add the meat. Stir nicely over excessive warmth.
– Add butter and stir till melted. Incorporate the sautéed onions and bell peppers.
– To forestall the meat from turning into chewy, keep away from stir-frying the meat and greens collectively firstly.
– Season with just a little pepper and scallions. Flip off the warmth and switch to a serving dish.
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The cooked beef and veggies mix collectively in a colourful combine. Photograph by VnExpress/Bui Thuy |
3. Ultimate product
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Vietnamese shaking beef is commonly served with salad and French fries. Photograph by VnExpress/Bui THuy |
– Guarantee the meat is crispy outdoors and tender inside, and the greens stay crunchy.