When a restaurant is packed full of people with a long wait out the door on a slow weekday, then you know they’re doing something right. I successfully convinced the owner of Garlic & Chives Restaurant, Kristin, to hand over her Shaking Beef (Bò Lúc Lắc) recipe so I can share with the world how quick and easy it is to make this. This dish along with the rest of her menu is loaded with tons of flavors!
Before I made this video, I tested this recipe and made it numerous times and it’s seriously a party in your mouth!
If you haven't been to this popular restaurant yet, then you are MISSING out! Check out their Yelp reviews raving about how good their Shaking Beef (aka Bo Luc Lac) is and you'll know I'm not over-hyping this. This restaurant did so well that they even made it on numerous Top Restaurant List. Jonathan Gold's 101 Best Restaurants was one of them.
Watch how Chef Sam makes it and remember to share with your friends and family!
Recipe by Garlic & Chives Restaurant (Westminster, CA)
Shaking Beef (Bò Lúc Lắc) Recipe
Must use high grade quality Filet Mignon Beef. A dash of dark soy sauce if you want a little extra deep color. Dress up the final platter with some tomato & cucumber wedges on a bed of romaine lettuce or best with watercress salad. For cube beef dipping sauces, either soy sauce vinaigrette or lime & pepper dipping sauce (muoi tieu chanh) consist of a side of kosher salt, freshly cracked pepper, lime juice, and cut small thai chili.
Serves 4 with 2 to 4 other dishes
Marinade: 1 lb Cubed Filet Mignon 3 Cloves Garlic, minced 1/2 teaspoon Black Pepper 1 teaspoon Sugar
1 tablespoon Oyster Sauce
1 teaspoon Dark (thick) Soy Sauce
Dressing: 1 Shallot, thinly sliced
1 1/2 teaspoon Sugar 1 Clove Garlic, finely minced
A pinch of Salt
A pinch of Black Pepper
1 1/2 tablespoons unseasoned Rice Vinegar
2 tablespoons Water 4 cups Romaine Salad or best if use Watercress Salad, use only the tender leafy parts .
A dash of Sesame Oil 1. Trim excess fat from Filet Mignon and then cut each into 3/4-inch cubes. In a bowl, combine the pepper, sugar, garlic, & oyster sauce. Add the beef and toss well to coat. Set aside to marinate for 20 minutes or up to 2 hours. 2. For the dressing, In large mixing bowl, combine the sugar, garlic, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the shallot and sesame oil. Put the romaine or watercress salad on top but hold off on tossing. 3. Heat the oil in a wok or large skillet over high heat. Add the cube Filet Mignon and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium rare. Add cubed bell peppers, white onions, and mushrooms. Finally, add the dark soy sauce to enhance the flavor & color of the shaking Filet Mignon.
In between shakes, toss the romaine or watercress salad and transfer onto a platter or serving dish. When the beef is done, pile the beef on top of the romaine or watercress salad and serve immediately with lots of rice. Enjoy!
Recipe courtesy by Kristin at Garlic and Chives
Products used in this video (affiliate)