Bò Lúc Lac - Vietnamese shaking beef

The poetic name 'shaking beef' comes from the movement that defines the dish: the meat is constantly tossed in a scorching hot wok, so each cube gets a beautiful, caramelized crust while remaining pink and juicy inside. It's celebratory food in Vietnamese families, and the contrasts are the whole point - warm, salty-sweet meat against a cool bed of lettuce, tomato, and cucumber, and a sharp lime-pepper dip that ties it all together. It's a dish that looks impressive but takes less than half an hour at the stove.

• Cuisine: Vietnam
• Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Cut the beef into even, bite-sized cubes so that it all cooks at the same time.
2. Marinate the meat in oyster sauce, light soy sauce, fish sauce, palm sugar, minced garlic, and pepper for 15-20 minutes.
3. Mix a quick dip of lime juice, salt, and freshly ground pepper in a small bowl.
4. Arrange lettuce, tomato, and cucumber on a platter, so it's ready when the meat comes off the pan.
5. Heat the wok or a large pan with neutral oil until it's almost smoking.
6. Cook the meat in two or three batches, so it browns instead of boiling, and shake the pan vigorously so the cubes are constantly turning.
7. Toss in the red onion wedges during the last few seconds, so they heat through but retain some crunch.
8. Arrange the glazed meat on top of the salad, and serve immediately with jasmine rice and the lime-pepper dip on the side.

Tips

• High heat and small batches are crucial - if too much meat is in the wok, it will stew in its own juices and never brown.
• Allow the meat to reach room temperature before cooking, so it browns faster and becomes more evenly pink.
• Lime and freshly ground pepper are essential; the acidity and heat elevate the salty meat.
• Substitute beef with large, pressed tofu cubes for a vegetarian version with the same 'shaken' crust.