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.
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Serving 4 |
Prep Time 0 HOURS 20 MINS |
Total Time 0 HOURS 30 MINS |
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.
Nutrition Facts
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Calories 100 |
Fat 55 |
Sugars 14g |
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Cholesterol 100 |
Protein 3g |
Calcium 10% |
