{
    "author": null,
    "date_published": null,
    "dek": null,
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    "domain": "cooking.nytimes.com",
    "excerpt": "This savory-sweet stir-fry, known as bo luc lac or \u201cdice\u201d in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work…",
    "lead_image_url": "https://static01.nyt.com/images/2015/11/19/dining/19COOKING-SHAKINGBEEF/19COOKING-SHAKINGBEEF-superJumbo.jpg",
    "next_page_url": null,
    "rendered_pages": 1,
    "title": "Shaking Beef Recipe",
    "total_pages": 1,
    "url": "https://cooking.nytimes.com/recipes/6961-shaking-beef",
    "word_count": 1645
}