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 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, however nowadays, it has become a common food. Before French colonization cows were only used for manual labour and were working animals.
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| - Lok lak (in)
- Bœuf lôc lac (fr)
- Shaking beef (en)
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| - Le bœuf lôc lac (en France) est un plat populaire au Cambodge, au Vietnam et en Thaïlande sous les noms bò lúc lắc (en vietnamien) et baï chhar lok lak (en khmer : បាយឆាឡុកឡាក់). Il s'agit d'un plat de viande de bœuf marinée sautée servi avec une garniture de riz parfumé nature ou frites de pommes de terre pour la version vietnamienne. Pour la recette khmère, du riz parfumé du Cambodge sauté à la tomate concentrée servi avec un œuf sur le côté ou du riz sauté coloré au jaune d’œuf. (fr)
- 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 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, however nowadays, it has become a common food. Before French colonization cows were only used for manual labour and were working animals. (en)
- Lok lak (Kamboja) atau Bò lúc lắc (Vietnam) adalah hidangan daging sapi tumis yang disajikan dengan sayuran. Potongan daging sapi diiris berbentuk dadu atau kecil-kecil, ditumis dengan menggunakan bumbu kecap asin dan lada, kemudian disajikan dengan irisan bawang merah, mentimun, dan tomat. Hidangan ini dipercaya terinspirasi dari pengaruh masakan Prancis atas masakan Vietnam dan Kamboja ketika masa kolonial Indochina. (in)
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| - Le bœuf lôc lac (en France) est un plat populaire au Cambodge, au Vietnam et en Thaïlande sous les noms bò lúc lắc (en vietnamien) et baï chhar lok lak (en khmer : បាយឆាឡុកឡាក់). Il s'agit d'un plat de viande de bœuf marinée sautée servi avec une garniture de riz parfumé nature ou frites de pommes de terre pour la version vietnamienne. Pour la recette khmère, du riz parfumé du Cambodge sauté à la tomate concentrée servi avec un œuf sur le côté ou du riz sauté coloré au jaune d’œuf. (fr)
- 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 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, however nowadays, it has become a common food. Before French colonization cows were only used for manual labour and were working animals. 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. 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. (en)
- Lok lak (Kamboja) atau Bò lúc lắc (Vietnam) adalah hidangan daging sapi tumis yang disajikan dengan sayuran. Potongan daging sapi diiris berbentuk dadu atau kecil-kecil, ditumis dengan menggunakan bumbu kecap asin dan lada, kemudian disajikan dengan irisan bawang merah, mentimun, dan tomat. Hidangan ini dipercaya terinspirasi dari pengaruh masakan Prancis atas masakan Vietnam dan Kamboja ketika masa kolonial Indochina. Secara harfiah dalam bahasa Vietnam Bò lúc lắc berarti "sapi goyang" atau lebih tepatnya "sapi oseng" yang mengacu kepada gerakan mengoseng di atas wajan. Nama makanan ini dikaitkan dengan bentuk irisan daging sapi yang menyerupai dadu, bermain dadu disebut hột lúc lắc dalam bahasa Vietnam. Dulu daging sapi dianggap sebagai bahan makanan mewah dalam masakan Vietnam. Karena itulah hidangan ini biasanya hanya disajikan dalam acara-acara istimewa, seperti pernikahan, ulang tahun, atau perayaan lainnya. Versi Kamboja disebut Lok lak, yaitu irisan daging sapi tumis yang disajikan di atas lembaran daun selada, irisan mentimun dan tomat, serta disajikan dengan saus celup dari campuran limau atau jeruk nipis, garam dan lada hitam Kampot (tek merec). (in)
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| - Vietnamese and Cambodian (en)
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| - beef,cucumber,lettuce,tomatoes,red onion,pepper, andsoy sauce.
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