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Dinner This Week

Dinner This Week: Shaking Beef

This week’s menus include Bò Lúc Lắc (Shaking Beef), Turkey Meatballs with Soy and Sesame, and Italian Vegetable Stew for dinner in about an hour.
By Published Feb. 26, 2021

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Bò Lúc Lắc (Shaking Beef) and Com Do (Red Rice)

Game Plan: Start by prepping and marinating the beef. Once the beef has sat for 15 minutes, cook the rice. Once the rice is simmering with the lid on, stir-fry the beef.

Bò Lúc Lắc (Shaking Beef) pairs savory stir-fried beef with a crisp, peppery watercress salad. We use sirloin steak tips (aka flap meat) for their beefy flavor and pleasant chewy texture. We marinate the meat in a mixture of soy sauce, fish sauce, and molasses, then reserve the marinade to make a glaze. True to the dish's name, we shake and stir the beef as it cooks to develop good browning. Once combined with the sauce, the meat is placed atop a bed of watercress which has been lightly dressed with a mixture of lime juice and pepper. Com Do (Vietnamese Red Rice) is an ultrasavory Vietnamese side dish. It's normally made by stir-frying precooked rice, but we made ours from scratch in one pot. To re-create the slightly drier texture of fried rice, we held back a bit on the water when steaming. 

Printable Shopping Lists:  Bò Lúc Lắc (Shaking Beef) with Com Do (Vietnamese Red Rice)  

Dinner 2: Turkey Meatballs and Stir-Fried Bok Choy

Game Plan: Prep, mix, and shape the meatballs (steps 1 and 2). While the meatballs rest, prep the bok choy ingredients. Cook the meatballs. Stir-fry the bok choy about 5 minutes before the meatballs are done.

Thanks to a couple of test kitchen tricks, our Turkey Meatballs with Soy and Sesame rival those made with beef or pork. We start with 93 or 85 percent lean turkey and add an egg and fresh bread crumbs to create a cohesive mixture. We also stir in a small amount of unflavored gelatin, which traps moisture and gives the meatballs a juicy mouthfeel. To boost meaty flavor, we add glutamate-rich Parmesan cheese, anchovies, and soy sauce. For crisp-tender Stir-Fried Bok Choy with Soy Sauce and Ginger, we separate the leaves and stalks and cook them separately. Small amounts of soy sauce and fresh ginger accent the bok choy’s fresh, vegetal flavor without overwhelming it.

Printable Shopping Lists: Turkey Meatballs and Stir-Fried Bok Choy

Dinner 3: Ciambotta (Italian Vegetable Stew) and Creamy Parmesan Polenta

Game Plan: Start by microwaving the eggplant. Next, move on to the polenta. After the cornmeal has been added to the water, make the stew. If the polenta is finished before the stew, it can stand, covered, off the heat.

Ciambotta (Italian Vegetable Stew) is chock-full of veggies and makes for a hearty meal with nary a trace of meat. To give the stew body, we embrace eggplant’s natural tendency to fall apart and cook it until it melts into a tomato-enriched sauce. To avoid mushy vegetables, we sauté the zucchini and peppers separately in a hot skillet. A final addition of a pestata (garlic and herb paste) provides a flavor punch at the end of cooking. For our Creamy Parmesan Polenta, we use coarse-ground, degerminated cornmeal, which yields a soft but hearty consistency. A pinch of baking soda cuts the cooking time in half and eliminates the need for stirring.

Printable Shopping ListsCiambotta (Italian Vegetable Stew) and Creamy Parmesan Polenta


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.