Fried Rice with Shaking Beef (Cơm Chiên Bò Lúc Lắc)
When I first heard the term “Shaking Beef” – the English translation of “Bò Lúc Lắc” – I found it amusing and wondered who had come up with the translation. The name “Bò Lúc Lắc” actually originates from the Vietnamese term for playing dice (hột lúc lắc), as the beef in the dish is cut into bite-sized cubes that resemble dice. In my opinion, the translation “Shaking Beef” doesn’t quite capture the essence of the dish – it feels like one of those instances of something being “lost in translation.”
That being said, it’s a delicious dish – quick and easy to prepare, flavourful, and aromatic.
“Shaking Beef,” or “Bò Lúc Lắc,” can be served with either steamed rice or fried rice. In this recipe, I chose fried rice, as its rich flavours pair perfectly with the beef, giving rise to the name Cơm Chiên Bò Lúc Lắc (Fried Rice with Shaking Beef).
Since Bò Lúc Lắc is quite popular, you’ll likely find it on the menu of many Vietnamese restaurants.
Here are a few notes on my Fried Rice with Shaking Beef recipe:
- I use sirloin steak with a bit of fat in my recipe, as the fat greatly enhances the dish’s flavour.
- I use red and yellow bell peppers to make the dish more colourful and visually appealing, but you’re welcome to use any colour of bell peppers you prefer.
- I cook the rice a bit drier than usual, then transfer it to a bowl and refrigerate it overnight. This helps ensure the grains stay separate and don’t become soft or sticky.
Q&As on Fried Rice with Shaking Beef
1. Can I pair the ‘shaking beef’ with regular steamed rice instead of fried rice?
Absolutely! Shaking Beef (Bò Lúc Lắc) pairs wonderfully with steamed rice. The simplicity of steamed rice allows the flavours of the savoury, juicy beef to shine through. Plus, using steamed rice takes less time to cook and prepare compared to fried rice, making it a quicker option for busy days. While fried rice adds extra texture and seasoning to the dish, steamed rice offers a lighter and equally delicious alternative. Feel free to choose whichever you prefer!
2. I’ve heard that Cambodian cuisine also has its own version of Shaking Beef. Is that true?
Yes, that’s correct! In Cambodian cuisine, there is a dish similar to Vietnamese Shaking Beef, known as Lok Lak. While both dishes share the concept of stir-frying bite-sized beef cubes, Lok Lak often has a slightly different flavour profile due to the use of seasonings like soy sauce, oyster sauce, and sometimes a hint of lime or pepper. Additionally, Lok Lak is commonly served with a lime-pepper dipping sauce and is paired with either steamed rice or a bed of fresh vegetables. Despite the variations, both versions are delicious in their own unique ways!
3. Why shouldn’t I use hot, freshly cooked rice to make fried rice?
Using hot, freshly cooked rice for fried rice is not ideal because the rice tends to be soft and sticky. This can lead to clumping and make it difficult to achieve the desired texture of separate, non-sticky grains. Cold, day-old rice is preferable because it’s firmer and the grains are more distinct, which helps to achieve a better stir-fried texture and ensures that the rice mixes evenly with the other ingredients.
4. What makes a successful Fried Rice with Shaking Beef dish?
A successful Fried Rice with Shaking Beef dish has a few key elements. First, the fried rice should be aromatic, dry, and not sticky, with each grain of rice well-separated. The vegetables should retain a bit of crunchiness, adding texture to the dish, and should not be overcooked. As for the beef, it should be tender, flavourful, and aromatic, perfectly seasoned to complement the rice and vegetables. When all these components come together, you get a delicious and balanced dish.
5. How do you say “Fried Rice with Shaking Beef” in Vietnamese, and how do you pronounce it?
In Vietnamese, “Fried Rice with Shaking Beef” is called “Cơm Chiên Bò Lúc Lắc.” It’s pronounced like “kohm chee-en baw look luck.” Here’s a breakdown: “Cơm Chiên” means “fried rice,” and “Bò Lúc Lắc” refers to “shaking beef,” describing the stir-frying motion used to cook the beef cubes.
Recipe for Fried Rice with Shaking Beef (Cơm Chiên Bò Lúc Lắc)
Equipment
- 1 medium wok
- 1 medium skillet
Ingredients
- 3 cups left-over cold rice
- 3 eggs
- 400 grams beef (sirloin or ribeye)
- 1 medium onion
- 2 bell peppers
- Green onions
- 3 tablespoons finely chopped garlic
- 2 teaspoons unsalted butter (melted)
- For seasoning: Salt and mushroom powder (to taste)
For marinating the beef:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- A pinch of MSG (or chicken bouillon powder)
- A pinch of ground black pepper
Instructions
- Prepare Vegetables:Cut the onion, bell peppers, and green onions into bite-sized pieces. Place them in a bowl and set them aside for later use.
- Marinate the Beef:Cut the beef into bite-sized cubes.
- In a mixing bowl, combine 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, a pinch of MSG (or chicken bouillon powder), and a sprinkle of ground black pepper. Mix the ingredients thoroughly until the beef is well coated with the marinade.
- Let the beef marinate for at least 15 minutes.
- Prepare the Rice:In a separate mixing bowl, place the cold rice, breaking up any clumps for a smoother texture. Add the 3 eggs to the bowl, then mix thoroughly until the eggs are evenly incorporated with the rice, coating every grain.
- Cook the Fried Rice:Add one-third of the chopped garlic to a medium oiled wok over high heat. Sauté the garlic, stirring frequently, until it turns a light brown and becomes fragrant.
- Add the rice and egg mixture to the wok. Stir continuously to prevent sticking, ensuring that the rice is evenly cooked.
- Season the rice with a pinch of salt and a dash of mushroom powder. Continue to stir the rice until it is heated through and develops a slightly crispy texture on the outside.
- Turn off the heat and add 2 teaspoons of butter to the rice. Stir well.
- Cook the Beef and Vegetables:In a medium oiled skillet, add some chopped garlic and sauté over medium-high heat until it turns light brown.
- Add the bell peppers to the skillet and stir quickly. Season to taste with a little salt and mushroom powder, then add the onion pieces. Stir a bit more, then remove the mixture from the skillet and set aside.
- Add the remaining chopped garlic to the same skillet and sauté until it turns light brown.
- Add the marinated beef cubes to the skillet. Stir quickly to sear the outside of the beef. Cook the beef according to your preference, whether it's medium-rare or well-done, adjusting the cooking time accordingly.
- When the beef is nearly cooked to your liking, add the sautéed onion and bell peppers back into the skillet. Quickly stir the mixture to combine all the flavours.
- Turn off the heat and sprinkle the chopped green onions over the beef and vegetables. Stir everything together to allow the residual heat to slightly wilt the green onions.
- Serve:Place the fried rice on a serving plate, then the shaking beef and vegetable mixture. Serve immediately while it's hot and enjoy this delicious meal!