Vietnamese Keto Shaking Beef | Keto Bò lúc lắc (Edit recipe)

Vietnamese {{SHAKING}} beef; also known as bò lúc lắc, is a French-inspired dish of marinaded cube steaks, served on a bed of watercress salad and onion vinaigrette. The cube steaks are wok-seared with sautéed garlic, onion, butter, and dipped in a lime and pepper dipping sauce!

1 hour

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1817
Fat:	134 g
Carbohydrates:	22 g
Protein:	128 g
Cholesterol:	30 g
Sodium:	2838 mg
Fiber:	6 g
Sugars:	12 g
Calculated per serving.

by Keto Asian Flavours

Serves: 2

Ingredients

Beef Marinade

2 lb Ribeye Steak, cut into 1" cubes
2 Tbsp Garlic, minced
2 Tbsp Allulose, powdered (or sweetener of choice)
2 Tbsp Wheat-free Tamari
1 Tbsp Sesame Oil
2 Tbsp Avocado Oil, for pan searing

Onion Vinaigrette

1 Onion, thinly sliced
1 clove Garlic, minced
2 Tbsp Unsalted Butter
2 Tbsp Wheat-free Tamari
1.5 tsp Fish Sauce, Red Boat brand
1/2 cup Rice Vinegar, organic, unseasoned (or apple cider vinegar)
1.5 Tbsp Allulose

Lime Dipping Sauce

2.5 Tbsp Lime Juice
1/2 tsp Sea Salt
1/2 tsp Ground Fresh Black Peppercorns
1 Thai Chili, sliced

Salad

2 bunch Watercress, small
6 Cherry Tomato, sliced in half
1/2 Cucumber, sliced
Cilantro, for garnish (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, prepare the beef marinade by combining all ingredients together except for the avocado oil. Marinade in the fridge for at least 30 minutes (the longer the better).
In another bowl, make the onion vinaigrette by mixing all the ingredients together except for the minced garlic. Marinade the thinly sliced onions for 30 minutes, then remove the onions from the vinaigrette. Set the sliced onion aside in a separate plate for later use.
Wash and prepare all the ingredients for the salad and set aside on a plate. Layer the cherry tomatoes and cucumber slices on top of a bed of watercress.
In a small bowl, add all the ingredients together for the lime dipping sauce. Set aside.
In a wok or a large skillet, preheat on high heat. Add the avocado oil and beef cubes to pan sear by tossing and shaking the beef until cooked to medium rare. Transfer the cooked beef to a plate and set aside. Lower the heat.
To the same wok or skillet, add in the butter. Once melted, add in the minced garlic. Sauté until fragrant and add in the vinaigrette mixture (without the sliced onions). Next, add in the seared beef cubes. Toss the wok or skillet to coat the beef cubes with the vinaigrette.
Transfer the marinaded, raw sliced onion onto the salad, add the seared beef cubes and serve with dipping sauce. Garnish with cilantro (optional), and serve.