The BEST Shaking Beef Recipe! (Bo Luc Lac)
Hello Hi! My name is Alissa and I'm the creator behind Gaming Foodie on Instagram, Tiktok and now Youtube.
Bo luc lac which translates to shaking beef is a recipe everyone has tries if they are new to Vietnamese cuisine. It's very easy to make and the ingredients are very accessible. Bo luc lac is pretty much steak and onions with an Asian infused flavor.
You can find this dish at many Vietnamese dishes but you will rarely ever see me ordering this at a restaurant because 1) it's expensive at restaurants and 2) it's SO easy to make that you can make it your self. My recipe is THE BEST recipe out there, I haven't met a single person who did not like my recipe.
When making this dish, I recommend using a fairly good cut of beef like ribeye or filet mignon. I'd stay clear of cuts that aren't marbled. Cut your beef into 1 inch cubes and marinate over night for best results!
For this version, I serve it with noodles but you can also serve it with rice. This it the recipe if you want to serve it with rice:
FULL RECIPE VIDEO FOR SHAKING BEEF WITH NOODLES
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The Crispiest, Tastiest Crispy Chilli Beef EVER!
Crispy chili beef is my favourite dish from the Chinese takeaway, so it has a lot to live up to. I'm going to show you how to get that lovely craggy exterior and even better, we don't need to use the deep fryer! Perfect crispy strips of beef in a tangy spicy sauce, mmmm soo good!
Free printable crispy chilli beef recipe on our site:
Ingredients:
• ¾ lb (360g) thin cut sirloin steaks - (approx 3 steaks) cut into thin strips*
• 1 small egg
• 4 tbsp cornflour (cornstarch)
• ¼ tsp salt
• ¼ tsp black pepper
• 1/8 tsp white pepper
• 4 ½ tbsp sunflower oil, divided
• 1 medium onion, sliced into thin strips
• 1 red chilli – finely sliced- discard the seeds if you don't like it too hot
• 1 tsp minced ginger
• 3 garlic cloves - peeled and minced
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato puree
• 6 tbsp caster (superfine) sugar
• 2 tbsp tomato ketchup
• 2 tbsp sweet chilli sauce
Process:
• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
• Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
• When the oil is hot, add the beef in a strip at a time and spread it out. You will probably need to work in 2 batches.
• Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
• Using a slotted spoon, remove the beef from the pan and place it in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
• Once you’ve removed all the beef from the pan, Its time to make the crispy chilli beef sauce, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
• Add in the sliced onion and cook for 2 minutes until slightly softened.
• Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
• Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
• Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
• Serve with Egg fried rice, boiled rice or noodles.
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COPYCAT Original Coney Island Hot Dog Meat Chili Sauce Recipe
This copycat Coney Island hot dog meat sauce recipe is so easy and delicious. The chili meat sauce has a nice fine texture and a nice balance of flavors. The copycat Coney Island sauce is not only good on hot dogs but great on burgers and fries. Enjoy.
#coneyislandhotdogs #copycatrecipes #chilihotdogs #hotdogsauce #tesscooks4u #hotdogs #hotdogmeatsauce #recipes #cooking
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This copycat Coney Island hot dog meat sauce recipe is so easy and good. The chili meat sauce has a nice balance of flavors and is not only great on hot dogs but also on burgers and french fries. You are going to enjoy this copycat recipe.
#coneyislandhotdogs #chilihotdogs #copycatrecipes #tesscooks4u #hotdogs #hotdogmeatsauce #recipes #cooking
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COPYCAT Original Coney Island Hot Dog Meat Chili Sauce Recipe
INGREDIENTS:
1 1/2 pounds ground beef
1 to 1 1/2 cups water - add 1 cup at first and add as needed
1/2 cup finely diced onion
2 cloves garlic
1/3 cup ketchup or tomato sauce
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
2 tsp. brown sugar
2 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. celery salt
sprinkle of cayenne powder
1/4 tsp. black pepper
salt to taste
Put all ingredients in cold pan and stir to combine.
You want the ground beef to separate into small granules.
Turn heat to med high and bring to simmer.
Turn down to low simmer and cook for 1 to 1 1/2 hours.
Add water as needed to the consistancy that you like.
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Beef Slices in Chili Oil Recipe (Fuqi Feipian)
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Fu Qi Fei Pian (夫妻肺片) translates as husband and wife lung pieces - I know it sounds weird which scares many people away. It is a classic Sichuan dish that is made with braised beef slices and served chili sauce - really delicious and flavorful. If you like Sichuan cuisine, you should give this a try.
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INGREDIENTS FOR THE BRAISING
- 5 lb of beef parts (Boneless beef shank, beef heart, beef tripe)
- 4 slices of Kaempferia galanga, also known sand ginger (Amazon Link -
- 2 tsp of Sichuan peppercorn
- 2 pieces cloves
- 1 piece of cinnamon stick
- 1 piece of black cardamom
- 1/2 tsp of fennel seeds
- 2 pieces of star anise
- 2 pieces of bay leaves
- a small piece of Galangal
- 3 pieces of hot dried chilies
- 5 slices of ginger
- 2 pieces of scallion
- 5 cloves of garlic
- 3 tbsp of soy sauce (Amazon Link:
- 3 tbsp of Chinese cooking wine or Shao xing wine (Amazon Link:
- 2.5 tsp of salt or to taste
- 1 tsp of dark soy sauce (Amazon Link:
- 2 liters of water
INGREDIENTS FOR THE SICHUAN HOT CHILI OIL (油泼辣子)
- 1 cup of chili flake (Amazon Link:
- 2.5 cup of cooking oil (seasoned with scallion, ginger, garlic, cinnamon, star anise, bay leaves)
- 1/4 cup of sesame seed (Amazon Link:
- 2 tsp of Sichuan peppercorn powder (Amazon Link:
- 1 tsp of salt
INGREDIENTS FOR THE SAUCE
- 8 cloves of garlic
- 1 tsp of salt
- 1 tsp of sugar
- 2 tbsp of Chinese black vinegar (Amazon Link:
- 1 cup of the brine that we braised the meat in
- 3-6 tbsp of homemade Sichuan hot chili oil
OTHERS
- Roasted peanut as a topping (optional)
- Chopped celery to put at the bottom (can also use cilantro or shredded cucumber)
- diced cilantro as garnish
INSTRUCTION
- Soak all the beef parts in room temperature water for 3 hours. Discard the water. Put the book tripe into a different bowl and keep soaking, Add clean water to the rest of the beef parts. Bring it to a boil. Discard this whole pot of water and switch to a new pot.
- Put all the spices into a spice bag.
- Pour in 2 liters of boiling water, along with the spice bag. Continue by adding 2 pieces of scallion, some ginger slices, some garlic cloves, 3 tbsp of soy sauce, 3 tbsp of Shao xing wine, 2.5 tbsp of sugar, 2.5 tsp of salt, a tsp of dark soy sauce. Cover it, turn the heat to low. Simmer for 1.5 hours.
- 1.5 hours later, cook the book tripe in the pot for less than 2 minutes. Take it out. Use scissors, separate those book layers. And set it in the fridge.
- Let’s check back to the pot. Turn off the heat. let the beef part sit in the brine until it is completely cool down, which will take 6 hours.
- To make the chili oil, pour in 2.5 cups of cooking oil in the pot, along with the scallions, crushed garlic, ginger slices, 2 pieces of star anise, 2 cinnamon sticks, and 2 bey leaves. Use low heat slowly heat it and let the aromatics to infuse the oil. On the side, you will need 2 tsp of Sichuan peppercorn powder, 1 cup of chili flake. Make sure you use the chili flakes that fit your spice level, 1/4 cup of sesame seed and 1 tsp of salt. When the scallions start turning a dark color, you can take them out. If you have a thermometer, check the temperature. We want it to be around 400F. Pour it into the chili flake in batches and mix at the same time. If you pour all the oil in once, it will overflow which is dangerous. Wait for this to cool done then you can store it in a container.
- Make the sauce. Use a garlic presser to press 8 cloves of garlic. Add 1 tsp of salt and 1 tsp of sugar. Mix them well. Add 2 tbsp of Chinese black vinegar, 1 cup of brine, and chili oil. Set the sauce aside.
- Slice them into thin pieces and serve over Chinese celery. Drizzle the sauce over it and garnish with cilantro.
Easy Mongolian Beef (30-Minute Recipe)
How to Make Mongolian Beef | Easy Mongolian Beef Recipe
This easy Mongolian Beef recipe is better than take-out and can be made in under 30 minutes! Tender beef and fresh green onions coated in a sweet soy ginger garlic sauce.
INGREDIENTS
1 lb beef tenderloin or flank steak, sliced against the grain (450g)
1/4 cup cornstarch (30g)
1/2 tsp baking soda
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/3 cup water (80ml)
1/4 cup low-sodium soy sauce (60ml)
1/4 cup packed brown sugar (55g)
1/4 tsp black pepper
3 green onions, chopped
Toasted sesame seeds (optional)
Enjoy!
Simply Delicious Chili Recipe
Simply Delicious Chili Recipe
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