Prep Time: 10 m. • Marinade Time: 2 h. • Cook Time: 30 m.
Serves: 3–4
Ingredients:
1½ to 2 lb Tender beef steak (ribeye, filet mignon, or similar), cubed
2 Tbsp Garlic, chopped
2 Tbsp Sugar, divided
Salt and black pepper, to taste
5 Tbsp Neutral oil (corn or canola)
1/4 cup Rice-wine vinegar
1/4 cup Rice wine or white wine
3 Tbsp Soy sauce
1 Tbsp Fish sauce
1 Red onion, thinly sliced
3 Scallions, cut into 1 in lengths
2 Tbsp Butter
2 bunches Watercress or 1 head Red leaf lettuce, washed and dried
2 Limes, cut into wedges
Instructions:
1. Marinate the beef (Prep): Place cubed steak in a bowl. Add garlic, 1 Tbsp sugar, 1 tsp salt, 1/4 tsp black pepper, and 1 Tbsp oil. Mix well and marinate for 2 hours. (Refrigerate if your kitchen is warm.)
In a separate bowl, whisk together vinegar, remaining 1 Tbsp sugar, wine, soy sauce, and fish sauce. Taste and adjust seasoning.
Optional: Stir together 1 Tbsp salt and 1 tsp black pepper in a small bowl to serve as a dipping salt. Serve with lime wedges at the table.
2. Cook in batches (Sear/Sauté HIGH): Set your Claypot Oven to Sear/Sauté HIGH. Once preheated, add 2 Tbsp oil. Add half of the beef in a single layer—do not stir. Let it sear undisturbed for 2 minutes until browned, then flip and sear the other side.
3. Add aromatics & sauce: Add half of the sliced onions and scallions. Stir for 30 seconds. Pour in half of the vinegar sauce. Gently stir to deglaze and coat the beef.
Add 1 Tbsp butter and stir until melted and glossy. Remove beef from your Claypot and repeat all steps with the remaining ingredients.
4. Serve: Layer fresh watercress or lettuce onto plates. Top with sizzling beef and warm pan sauce. Serve with lime wedges and salt-pepper dip on the side.
Notes:
Bò Lúc Lắc is known for its bold, balanced flavors—sweet, salty, tangy, and savory.
The Claypot Oven’s Sear/Sauté Mode creates the perfect sear, locking in juices and building flavor.
Great with jasmine rice, crusty bread, or on its own as a high-protein main.
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