Bo Luc Lac (Vietnamese Shaking Beef) Recipe
Bo Luc Lac, also known as Vietnamese Shaking Beef, is a flavorful and tender stir-fried beef dish marinated with garlic, soy sauces, and fish sauce. This dish combines juicy cubes of rib eye or filet mignon cooked to perfection with sautéed onions and green onions, served on a fresh bed of watercress or lettuce with cherry tomatoes. Ideal as a main course, it is best enjoyed with steamed rice and a tangy lime dipping sauce that balances the rich flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Ingredients
Marinade
- 1 lb steak rib eye or filet mignon, cut into 1 inch cubes
- 5 cloves garlic, finely minced
- ½ teaspoon black pepper
- 1 ½ tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoon fish sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
Stir Fry
- 2 tablespoon unsalted butter
- ½ small red onion, cut into 1 inch squares
- 2 stalks green onion, cut into 1 inch pieces
Salad
- 3 cups watercress or lettuce
- ½ small red onion, thinly sliced
- ½ cup cherry tomatoes
Dipping Sauce
- ¼ cup lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Marinate the beef: In a large mixing bowl, combine the beef cubes with garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch. Mix thoroughly to ensure every piece is coated. Cover and let marinate for at least 30 minutes and up to 2 hours to develop rich flavors and tenderize the meat.
- Cook the beef: Heat 1 tablespoon of cooking oil in a wok over medium-high heat until hot. To avoid overcrowding, cook the beef in batches. Add beef cubes and sear for about 1 minute before shaking the wok to move the beef around. Continue searing each side until the beef is nicely browned, approximately 3 minutes total. Remove the cooked beef and set aside.
- Stir-fry onions and toss beef: In the same wok, melt the unsalted butter over medium heat. Add the diced red onion and green onion pieces, sautéing for about 2 minutes until fragrant and softened. Return the beef to the wok and toss with the onions and butter until all ingredients are well combined and heated through, about 1–2 minutes.
- Serve: Arrange the cooked shaking beef on a bed of fresh watercress or lettuce, sprinkle with thinly sliced red onion and cherry tomatoes. Serve alongside steamed rice and a small bowl of the lime dipping sauce made with lime juice, salt, and black pepper for a refreshing contrast.
Notes
- Use rib eye or filet mignon for the most tender beef experience.
- Do not overcrowd the wok when cooking the beef to ensure proper searing and caramelization.
- Marinating for longer than 2 hours may cause the meat to become mushy due to the cornstarch and acidic sauces.
- Serve immediately to enjoy the beef at its best texture and flavor.
- Adjust the lime dipping sauce seasoning to taste, adding a little sugar if you prefer a sweeter contrast.
