Tender, juicy, and savory caramelized beef that’s easy to cook in under 30 minutes! Serve this delicious Vietnamese shaking beef on a bed of fresh greens and a bowl of steamed rice for a healthy, balanced meal.
Let’s make my all-time favorite Vietnamese dish. Bo luc lac, or Vietnamese shaking beef, is one of the easiest Vietnamese recipes. After marinating, it takes less than 15 minutes to cook!
The tender rib eye is cut into bite-sized cubes, marinated in a savory umami sauce, and then tossed with onions and butter for a savory, mouthwatering finish. Bo luc lac is my go-to for an easy weekday lunch or dinner.
Bo luc lac translates to “shaking beef” in Vietnamese. The ‘shaking’ stems from the steak pieces tossed in a wok to evenly sear the beef on each side. This Vietnamese beef dish is a French-inspired dish that combines Vietnamese flavors with French techniques.
The rib eye beef is sliced into cubes and marinated in a flavorful umami marinade comprising garlic, oyster sauce, soy sauce, fish sauce, and brown sugar. It is then quickly seared, shaken with onions, and gently coated with butter to finish. The Vietnamese shaking beef is served on a bed of lettuce, watercress, tomatoes, and a salt and pepper lime dipping sauce. It can be served on its own as an appetizer, or with steamed rice for lunch or dinner.
Ingredients
You can find all the ingredients for this bo luc lac recipe at your local Asian grocery store. Full measurements and links to everything I used are listed in the recipe card below.
Steak: rib eye or filet mignon are the most commonly used cuts.
Garlic: one of the main aromatic flavors.
Black pepper: seasons the shaking beef.
Oyster Sauce, Fish Sauce, Soy Sauce, Dark Soy Sauce: the ultimate umami combination that packs a flavorful punch.
Brown Sugar: gently sweetens the marinade and helps in caramelizing the shaking beef.
Cornstarch: tenderizes the beef while also thickens the marinade for a glossy finish.
Unsalted Butter: adds a touch of caramelized flavor to the beef. Make sure to use unsalted butter to avoid adding any more salt to the dish.
Red Onion and Green Onion: adds additional aromatics to the beef.
Serve
Watercress or Lettuce: serve the steak on a bed of watercress or lettuce.
Red onion, Tomatoes: additional toppings for the Vietnamese beef salad.
Lime + Salt + Pepper: adds a touch of acidity that brightens up the shaking beef.
Substitutions and Additions
Substitutions
Sugar: white granulated sugar is an alternative to brown sugar.
Shallots: instead of red onions, add shallots for a deeper allium flavor.
Greens: instead of watercress or lettuce, you can serve the beef with arugula or any salad mix.
Additions
Toasted Sesame oil: adds a nutty umami finish.
Fried egg: for more protein and a delicious runny yolk.
Spice: add sliced Thai chilis, sambal or sriracha for added heat.
How To Make Bo Luc Lac
Here are the step-by-step instructions for how to make this bo luc lac recipe.
In a large mixing bowl, combine the beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar and cornstarch. Marinate for at least 30 minutes, or up to 2 hours maximum.
Heat 1 tablespoon of cooking oil on a wok over medium high heat until hot. Working in batches to avoid overcrowding, add the beef and sear for at least 1 minute before shaking the pan. Sear each side until browned, about 3 minutes total. Remove and set aside.
In the same wok, melt the butter over medium heat. Add the red onion and green onion and saute until fragrant and softened about 2 minutes. Then add the beef and toss until evenly coated.
Serve the shaking beef on a bed of watercress or lettuce, red onion and cherry tomatoes. Enjoy with steamed rice and a side of the lime dipping sauce!
Expert Tips
Marinate the beef for a minimum of 30 minutes. It is important that you marinate the Vietnamese shaking beef for at least 30 minutes but 1-2 hours is the ideal amount of time so that the marinade has time to permeate and tenderize the beef.
Use a hot wok or large skillet. Before you add the beef, make sure the wok you are using is hot. It will ensure you have a quick brown sear on the edges without overcooking the beef.
Cook the beef in separate batches. Make sure to cook your beef in one single layer and not overcrowd your wok for the best sear and even cook.
Check your internal temperature. Before serving, either slice one of the larger pieces open or check the internal temperature of the bo luc lac. 125°F is rare and 130°F is medium rare.
Storage Instructions
This Vietnamese shaking beef recipe is best served immediately. But you can store any leftover bo luc lac in an airtight container in the refrigerator for up to 4 days.
Freeze: you can freeze the cooled shaking beef in a freezer safe container in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.
Reheat: heat 1 tablespoon of oil in your wok over medium heat and toss the beef until warm. Or you can reheat, covered in the microwave until warm.
Pairing Suggestions
This bo luc lac recipe is typically served with steamed white rice. You can also serve the shaking beef with the following pairing suggestions.
The most commonly used cuts for bo luc lac are rib eye or filet mignon. When selecting a cut of beef, opt for a more marbled cut for a more tender cut.
Why is my Vietnamese shaking beef tough?
A few reasons why your shaking beef is tough could be overcooking it, not heating the skillet hot enough when the beef was added, using the wrong cut of beef, or having an overcrowded pan.
What do I serve with shaking beef?
Vietnamese shaking beef is typically served as a salad on a bed of watercress or lettuce, red onion, and tomatoes. It is accompanied by a lime salt and pepper dipping sauce for an added citrus element to brighten the deep, savory flavors. You can also serve the bo luc lac with a bowl of steamed rice for a complete meal.
Tender, juicy, and savory caramelized beef that’s easy to cook in under 30 minutes! Serve this delicious Vietnamese shaking beef on a bed of fresh greens and a bowl of steamed rice for a healthy, balanced meal.
Marinate the beef. In a large mixing bowl, add the beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch. Mix until combined. Marinate for at least 30 minutes, or up to 2 hours maximum.
Cook the beef. Heat one tablespoon of cooking oil on a wok over medium-high heat until hot. Working in batches to avoid overcrowding, add the beef and sear for at least 1 minute before shaking the pan. Sear each side until browned, for about 3 minutes in total. Remove and set aside.
Stir-fry. In the same wok, melt the butter over medium heat. Add the red onion and green onion and saute until fragrant and softened, about 2 minutes. Then add the beef and toss until evenly coated, about 1-2 minutes.
Serve. Serve the shaking beef on a bed of watercress or lettuce, red onion, and tomatoes. Enjoy with steamed rice and a side of the lime dipping sauce!
Loved this recipe! Meat was tender and flavorful. The lime dipping sauce really made it all pop! Will definitely be making this again.
I am so happy that you loved this recipe! Thank you for your kind words!
the recipe on top differs from the recipe on the bottom. which should i use?
The recipe on the bottom has the full measurements of the ingredients and instructions!