Shaking beef

Shaking beef (Vietnamese: bò lúc lắc, French: bœuf lôc lac) or beef lok lak (Khmer: ឡុកឡាក់សាច់គោ, lok lak sach kor) is a French-inspired Vietnamese and Cambodian dish that consists of beef sauteed with cucumber, lettuce, tomatoes, red onion, pepper, and soy sauce. The beef is cut into small cubes the size of playing dice (hột lúc lắc) before being sauteed. Beef used to be a luxury ingredient, therefore the dish was mostly served at formal events, such as wedding banquets and anniversaries,[1] however nowadays, it has become a common food.[2] Before French colonization cows were only used for manual labour and were working animals.[2][3]

Cambodian beef lok lak with steamed rice
Shaking beef
Alternative namesbeef lok lak
Place of originFrench Indochina
Region or stateVietnam
Associated national cuisineVietnamese and Cambodian
Serving temperatureHot
Main ingredientsbeef, cucumber, lettuce, tomatoes, red onion, pepper, and soy sauce.

In Cambodia, shaking beef is known as beef lok lak and often considered a national dish. It could have entered Cambodian cuisine after the Vietnamese annexation of Cambodia in 1834 or during the French Indochina period.[4] The original lok lak uses high-quality steak fried with French butter which stems from Indochina's French colonial past, while a simpler version influenced by Chinese culinary techniques uses cheap cuts of beef and Chinese oyster sauce.[5]

See also
  • Lomo saltado, a beef stir-fry of the chifa (Chinese-Peruvian cuisine) tradition.

References
  1. Helen Le (2014). Vietnamese Food with Helen's Recipes. Helen Le. ISBN 978-1-500-52971-0.
  2. Le, Tam (31 August 2020). "Shaken Beef". Delish. Retrieved 27 February 2021.
  3. Ngo, T. (2018, September 5). Bo Luc Lac - cubed beef. Asia Life. Retrieved February 27, 2021, from https://www.asialifemagazine.com/vietnam/bo-luc-lac-cubed-beef/
  4. Carter, Terence (25 January 2017). "Beef Lok Lak Recipe – Cambodian Pepper Beef with Kampot Pepper". Grantourismo Travels. Retrieved November 24, 2020.
  5. Parkinson, Charles (April 1, 2016). "Meet the London Chef Serving Cambodian Dishes That Escaped a Genocide". Vice. Retrieved November 24, 2020.
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