It’s an easy beef recipe of tender and juicy beef cubes coated with shaking beef sauce. This dish is called Bo Luc Lac in Vietnamese language which literally means beef shake. Bo means beef or cow in Vietnamese language and “luc lac” means shaking and tossing the beef back and forth in a wok during the cooking process.

Vietnam’s bò lúc lắc, or shaking beef, features stir-fried cubes of marinated beef and sliced onions served over a bed of watercress and accompanied by a dipping sauce of lime juice and pepper. The dish gets its name from the vigorous shaking and stirring required to achieve an even and thorough sear.

8 Simple Ways to Make Tough Meat Tender

1. Physically tenderize the meat.
2. Use a marinade.
3. Don’t forget the salt.
4. Let it come up to room temperature.
5. Cook it low-and-slow.
6. Hit the right internal temperature.
7. Rest your meat.
8. Slice against the grain.

Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.

How long does it take to cook diced beef? Beef that’s been cut into small, bite-sized cubes needs to be cooked for at least 2 minutes to be fully cooked through. Move them around in the pan so all of the sides are browned and the meat cooks evenly.

Marinate the steak My steak marinade is perfect for making the steak full of flavor and juicy. Prepare the steak marinade and allow the steak to marinate for two hours or overnight. Take the steaks out of the fridge and let rest at least 20 minutes before grilling so they aren’t chilled.

Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate raw meat in cornstarch and egg white or bicarbonate of soda to give it a soft, slippery, velvety texture.

Goi means “salad” (in northern Vietnamese it’s nom) and is pronounced goy, like soy.

You overcook your beef stew meat The first is simply letting your stew go for too long. If you don’t leave the beef simmering at a low and slow temperature, the proteins in the meat will seize up and become tough, and the collagen and fat won’t have time to break down, leaving you with a rubbery, inedible product.