Bò Lúc Lắc was a staple in our house growing up. Mom would make it in several different variations depending on her mood—with tofu, mushrooms, fried potatoes, or over a bed of fresh and peppery watercress.
The three key components to Bò Lúc Lắc are simple and straightforward. First, you need a high-quality cut of beef for a deliciously tender Bò Lúc Lắc. Mom preferred Filet Mignon but ribeye can be substituted. Second, due to the quality of the beef, you have to stirfry the meat quickly and over high heat. And lastly, the Maggi. Completely unique in flavor, the Maggi Seasoning Sauce is referred to as xì dầu” (soy sauce) in Vietnamese–although completely different in flavor profile than your average soy sauce. In dire circumstances, you could substitute Maggi with light soy sauce. However I would highly recommend stocking up on a bottle if you ever plan on cooking Vietnamese cuisine. Trust me, it’s totally worth it.
Have a great week!
Bò Lúc Lắc Xà Lách Son (Vietnamese Shaking Beef over Watercress)
1 Pound Filet Mignon or Ribeye Beef, cubed
1 Tablespoon Fresh Garlic, minced
1 Shallot, thinly sliced
1 Tablespoon Unsalted Butter
Maggi Seasoning Sauce
1 Bunch Fresh Watercress, washed and dried (about 3 cups)
2 Tablespoons Rice Wine Vinegar
Fried Shallots (optional)
In a large bowl, mix beef, garlic, sliced shallots, and 1 tablespoon oil. Season heavily with pepper.
Heat a large wok over medium-high heat. Add a tablespoon of oil to the pan and when it begins to slightly smoke, carefully toss in the beef. Quickly stir-fry for 2-3 minutes and remove from heat. Stir in the butter and add several dashes of Maggi to taste. In a separate bowl, quickly toss the watercress with the rice vinegar and plate. Pour the beef and the juices over the top of the watercress and season with additional black pepper. Optional: Sprinkle the top with the fried shallots.