Shaken Beef
Bò Lúc Lắc
A study in high-heat searing. The wok temperature that gives a caramelized crust without overcooking the beef is the whole technique.
The Method
Follow the sequence — the order is the technique.
- 1
Marinate briefly
Toss the beef with garlic, fish sauce, oyster sauce and pepper. Ten minutes is enough — longer and the salt draws moisture out.
- 2
Heat the wok
Get the wok smoking hot before the oil. The crust only forms when the pan is hot enough to sear on contact.
- 3
Sear in one layer
Don't crowd the pan. Let the beef sit to caramelize, then toss — once. Over-stirring steams instead of sears.
- 4
Plate & serve
Lay the beef over tomato and cucumber, finish with more black pepper. Serve with lime and salt-pepper on the side.
Nga's Note
Bò lúc lắc is a heat test. If the beef is grey, the wok wasn't hot enough or you stirred too much. One crust, one toss.
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