Vietnamese shaking beef (Bò lúc lac) from Christopher Kimball's Milk Street Magazine, May/Jun 2018 (page 15)

  • soy sauce
  • fish sauce
  • garlic
  • limes
  • red onions
  • watercress
  • grapeseed oil
  • beef sirloin tips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on July 10, 2020

    4ish stars. So this dish has a great flavor payoff for minimal effort. The sauce is well-balanced, addictive, and I made a second batch of the sauce to throw over some leftover rice vermicelli noodles. Some of the timing is off in the recipe, but that's likely due to variations in kitchen/stovetop/cooks. Took far longer to reduce the sauce to "lightly stick" to the beef. The beef doesn't adequately brown after soaking in the soysauce, even when I dried it off before going to a blistering hot pan. I'm not sure I'm a fan of sirloin tip for this - far too much grissle to trim and it's a little hard to not overcook. I'll like use tenderloin (traditional) next time or will sear the trimmed sirloin top whole and not add until after the onions have cooked in the sauce.

  • ldholakia on July 30, 2019

    Absolutely delicious. Have made this many times, a favorite of kids and adults alike. I usually use tenderloin instead of sirloin tips.

  • anya_sf on June 07, 2018

    Delicious dish. I substituted arugula for the watercress. The meat was a little too wet from the soy sauce, which inhibited browning. Next time maybe use 1 Tbsp soy sauce for the meat, or dry the meat a bit before searing. I prefer the red onions cooked a bit more, so I'd add them in just before putting the beef back in the pan.

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