Bò Lúc Lắc ("Shaking Beef" Saigon Wok-Seared Garlic Pepper Steak over Watercress & Lime-Pepper Dip) – Authentic Vietnam Recipe
High-heat wok cubes of beef ("shaken" in the pan) served over peppery watercress with a zesty lime-pepper dip.
- Country of Origin
- 🇻🇳 Vietnam (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Bite-sized beef tenderloin/sirloin cubes seared at high heat, Crisp watercress, Cherry tomatoes, 5 cloves minced garlic, Soy-oyster glaze
Ingredients for Bò Lúc Lắc ("Shaking Beef" Saigon Wok-Seared Garlic Pepper Steak over Watercress & Lime-Pepper Dip) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized beef tenderloin/sirloin cubes seared at high heat, prepped into bite-sized pieces
- 1.5 cups crisp watercress, washed and trimmed
- 1 cup cherry tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with 5 cloves minced garlic
- 1.5 tbsp traditional Vietnam seasoning (soy-oyster glaze, butter touch, freshly cracked black pepper, lime juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and 5 cloves minced garlic for 2–3 minutes until softened and fragrant.
- Add bite-sized beef tenderloin/sirloin cubes seared at high heat and crisp watercress along with soy-oyster glaze, butter touch, freshly cracked black pepper, lime juice, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cherry tomatoes and serve straight from the skillet.