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  • Writer's pictureTorah Chef

Vietnamese "Shaking Beef" (Bo luc lac)

Vietnamese Style Shaking Beef (Bo Luc Lac)

Here is a tasty (and clean) version of one of my favorite Vietnamese dishes. Like much Vietnamese cuisine, there is an interesting fusion of Asian and some french ingredients due to the colonial influence. We call it "shaking" because the pan shakes vigorously while cooking. I love the herbs and greens, with the fresh raw vegetables to create a wonderful contrast to the beef.

2 lb beef sirloin, ribeye, or chuck tender, cut into 1" cubes

10 cloves garlic, minced

1 TB ginger, minced

3 TB brown sugar

5 TB soy sauce, divided

2 TB ketchup (we're replacing the oyster sauce here)

1 TB fish sauce (a taste of Thai has a clean one)

freshly ground black pepper, to taste

1 TB granulated sugar

2 TB rice wine vinegar

2 TB water

1 red onion, sliced into rings

2 bunches watercress or other greens

3 roma tomatoes, sliced

2 cucumber, sliced

2 tablespoons vegetable oil

1 bunch cilantro

I bunch green onions, sliced

Jasmine or brown rice, cooked

In a large bowl, combine the beef, garlic, ginger, brown sugar, 3 tablespoons of soy sauce, ketchup, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for at least 30 minutes.

In a separate bowl combine vinegar, 2 TB soy sauce, 2 TB sugar, and water. Add the red onion rings to soak for at least 5 minutes.

Preheat a large wok or Skillet with 2 TB oil. Once it's shimmering and near smoking, carefully add ⅓ of the beef and sear each side, browning well, and shaking occasionally over high heat. Set the beef aside and continue in batches until all the beef is cooked (I aim for medium rare, but cook to your preference)

Arrange tomatoes, cucumber, and a bed of watercress or other greens on a plate, along with jasmine rice. Place the beef over the greens and top with dressed onion slices, green onion and cilantro. The rest of the dressing may be served on the side

I served with spring rolls to complete the meal



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