Shaking Korean Beef

As interesting as its name, Shaking Korean Beef’s origin is equally captivating. Named after the constant shaking of the pan, this sweet-savoury stir-fried beef recipe is called Bo Luc Lac in the culinary world and is loosely translated in English as “Shaking Beef”. While the act of shaking itself is easy, making it a challenging feat, requiring expert handy work to move the hot wok constantly with intense heat burning underneath. We have simplified this delicious recipe for you to try at home.

Ingredients

Beef Tenderloin (sliced) 375 gms
Red Chilli (crushed) 1 tbsp
Flour 1 cup
Eggs 2 units
Salt 1 tbsp
Sugar 1 tbsp
Garlic (chopped) 1 tbs
Ginger paste 1 tbsp
Oil for frying
Spring onion (sliced) 4 tbsp
Chicken (cubes) 2 pcs
Shangrila Soy Sauce 1 cup
Shangrila Hot Sriracha Sauce ½ cup
Corn Flour (as required)
Water (as required)

Method

In a deep bowl, add beef tenderloin, flour, crushed red chillies, eggs, salt, and mix well. Refrigerate for 1 hour.
Put a wok or a large pan on medium heat and add about 2 tablespoons of oil. Now add meat and let it turn brown. Flip it to let it turn brown on the side too. Then add onion, and stir. Then add a bit of vinegar and keep shaking the wok carefully. Once fried, remove the work and set it aside.
Now to prepare sauce, heat 4 tbsp oil in a pan, add garlic and ginger and fry for half a minute. Add Shangrila Soy Sauce, Shangrila Hot Sriracha Sauce, crushed chilli, sugar, chicken cubes and 2 cups of water. Bring it to a boil. Cook for 10 minutes on medium heat. Dissolve corn flour in half a cup of water. Add to the sauce while constantly stirring. Add spring onion and mix. Add fried beef and mix well.
Serve the prepared shaking beef with plain boiled rice or noodles.