Bò Lúc Lắc (Vietnamese Shaking Beef) with Watercress and Lime-Pepper Dip

Steps

1. Step 1

   In a bowl, stir together the garlic, oyster sauce, soy sauce, sugar, sesame oil and 1 tsp black pepper. Add the cubed sirloin and toss to coat. Let sit at room temperature while you prepare everything else, at least 20 minutes (or cover and refrigerate up to 4 hours).

   20 min, hands-off

   • the rest of the sirloin steak
   • 4 cloves garlic
   • 2 tbsp oyster sauce
   • 1 tbsp soy sauce
   • 1 tbsp granulated sugar
   • 1 tsp toasted sesame oil
   • 1 tsp black pepper
2. Step 2

   Cook the jasmine rice according to the package directions so it's ready when the beef comes off the heat.

   20 min, hands-off

   • 1 1/2 cups jasmine rice
3. Step 3

   Make the dip: divide the lime juice, 1 tsp black pepper and the kosher salt among 4 small dishes (or stir together in one small bowl). Set aside.

   3 min

   • 1 tbsp lime juice
   • 1 tsp black pepper
   • 1 tsp kosher salt
4. Step 4

   Make the salad: whisk the rice vinegar, 1 tbsp oil, 1 tsp sugar and a pinch of salt in a large bowl. Add the watercress and tomato wedges, toss lightly, and spread over a large platter.

   5 min

   • 5 oz watercress
   • 2 tomatoes
   • 2 tbsp rice vinegar
   • 1 tbsp neutral oil, such as canola or grapeseed
   • 1 tsp granulated sugar
   • salt
5. Step 5

   Heat a large cast-iron or heavy stainless skillet over high heat until it is very hot and just beginning to smoke, about 3 minutes. Add 1 tbsp of the neutral oil, then half the beef in a single layer, leaving space between the cubes. Let it sit undisturbed for 1 to 2 minutes until deeply browned, then shake the pan or toss the beef and sear 1 to 2 minutes more, until browned on most sides and still pink inside. Add 1 tbsp of the butter and half the sliced onion, toss for 30 seconds, then tip everything onto the platter of watercress.

   5 min

   • 1/2 sirloin steak
   • 1 tbsp neutral oil, such as canola or grapeseed
   • 1 tbsp unsalted butter
   • 1/2 red onion
6. Step 6

   Return the skillet to high heat and repeat with the remaining 1 tbsp oil, the rest of the beef, the remaining 1 tbsp butter and the rest of the onion. Tip onto the platter and pour any pan juices over the top.

   5 min

   • 1/2 sirloin steak
   • 1 tbsp neutral oil, such as canola or grapeseed
   • 1 tbsp unsalted butter
   • 1/2 red onion
7. Step 7

   Serve right away with the rice and the lime-pepper dip alongside, dipping each piece of beef as you eat.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026