Bo Luc Lac (Vietnamese Shaking Beef)
August 10th, 2009 80 Comments

Bo Luc Lac (Vietnamese Shaking Beef)

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Bo Luc Lac (Vietnamese Shaking Beef)


Beef Marinade:

1.5 lbs beef sirloin (or any cut you like) cut into 1″ cubes
2 tbs minced garlic
1.5 tbs sugar
2 tbs oyster sauce
1 tbs fish sauce
1 tbs sesame oil
1 ts thick soy sauce


1/2 cup rice vinegar
1.5 tbs sugar
1/2 tbs salt

Dipping Sauce:
Juice of 1 lime
1/2 ts kosher salt
1/2 ts fresh cracked pepper

1 red onion, thinly sliced
2 bunches of watercress, long stems trimmed
2 tomatoes, thinly sliced

Cooking oil for frying


Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.
Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.

Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides.  Do this in batches to cook all the beef if necessary.

Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.

Cook’s Note:

We like our beef medium rare and test the meat by touch and sight–it will plump up slightly and be bouncy to the touch with a spatula.

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80 comments... read them below or add one

  1. Pingback:Com Viet: Hidden Gem in Covent Garden, London | Not Just Vegetarian

  2. tieumy says:

    I love this post, the beef looks so delicious

  3. GlobeTrekkerGal says:

    Just made this tonight and it was delicious!! Thanks for the great recipe.

  4. Pingback:Vietnamese "Shaking" Beef … Bo Luc Lac | homecookinginmt

  5. Vi Nguyen says:

    wow, it looks so nice here :x
    and in Hanoi, for this dish, we also add pineapple and paprika (bell pepper
    they will make “bo luc lac” more delicious :)

  6. Ruby says:

    When you say “thick soy sauce” does that mean kecap manis?

  7. Joey says:

    Just made this. It was yummy!

  8. kto says:

    I made this tonight using this recipe and it was DELICIOUS! My boyfriend said it tasted exactly like the ones we get at the restaurant. Thanks! :)

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