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Milk Street Recipe

Vietnamese Shaking Beef (Bò Lúc Lắc)

30 minutes

The name of this Vietnamese dish refers to the way cooks shake the pan while the beef cooks. We, however, prefer to minimize the meat’s movement so the pieces achieve a nice dark, flavor-building sear. Sirloin tips (also called flap meat) or tri-tip are excellent cuts for this recipe—both are meaty, tender and reasonably priced (many recipes for shaking beef call for pricier beef tenderloin). If you can find baby watercress, use a 4-ounce container in place of the regular watercress; baby cress has a particularly peppery bite that pairs well with the beef. Serve with steamed jasmine rice.

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