Vietnamese Shaking Beef with Smoked Brisket

Name: Vietnamese Shaking Beef with Smoked Brisket
Cuisine: Vietnamese
Ingredients: 2 tablespoons (30 ml) soy sauce; 1 tablespoon (19 g) oyster sauce; 1 tablespoon (15 ml) fish sauce; 1 tablespoon (30 ml) lime juice; 1 tablespoon (15 g) brown sugar; 2 cloves garlic, minced; 1½ pounds (680 g) Texas-Style Smoked Beef Brisket, cold, cut into 1-inch (2.5 cm) cubes; 2 tablespoons (30 ml) vegetable oil; 2 tablespoons (28 g) unsalted butter; 1 red bell pepper, sliced into chunks; 1 red onion, sliced into wedges; 1 tablespoon (15 ml) rice vinegar; 2 teaspoons salt; 1 teaspoon ground black pepper; 2 tablespoons (30 ml) fresh lime juice; 1 tomato, sliced; 1 cucumber, sliced into rounds; ½ cup (8 g) chopped cilantro; 2 tablespoons (6 g) chopped green onion

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Asian Smoke

By Andrew Ho , Andrew Samia and Sean Wen

Published 2026

About

Bò lúc lắc, a Vietnamese dish, gets a wild makeover with smoked brisket. Imagine smoky, melt-in-your-mouth brisket mixed with classic stir-fried flavors—it’s a seriously satisfying and delicious meal, perfect for a fancy party or a casual hangout with friends. The brisket is smoked low and slow and absorbs the amazing flavor of post oak smoke. Then, it’s cut into big chunks and seared to create a crispy outside while keeping the inside tender. Toss these tasty pieces in a tangy lime and pep

Ingredients

Asia
Vietnam
Main course

Ingredients

Method