Bo Luc Lac, also known as “shaking beef,” is a beloved Vietnamese dish that delights the palate with its tender marinated beef, vibrant vegetables, and savoury dipping sauce. Translating to “shaking beef” due to the tossing motion used during cooking. This dish offers a symphony of flavours and textures that make it a favourite among both locals and food enthusiasts.
At the heart of Bo Luc Lac lies the marinated beef. It’s cubed and infused with a mixture of soy sauce, oyster sauce, garlic, sugar and fish sauce. This marinade not only tenderizes the meat but also imparts a rich umami flavour that enhances every bite. Once marinated, the beef is quickly seared in a hot skillet or wok. This creates a caramelized crust while keeping the interior juicy and tender.
Accompanying the succulent beef are crisp, vibrant vegetables such as sliced onions, tomatoes, and lettuce. These fresh elements provide a contrast to the savoury richness of the beef, adding depth and balance to each mouthful.
To elevate the dish further, Bo Luc Lac is often served with a side of steamed jasmine rice. It allows diners to soak up the flavourful juices and create a satisfying combination of textures. The fluffy rice acts as the perfect canvas for the tender beef and vegetables, ensuring that nothing is left behind.
For an extra burst of freshness and acidity, consider serving with a side of pickled vegetables or wedges of lime. The tangy acidity cuts through the richness of the beef, leaving you ready for another delightful bite.
Bo Luc Lac is a dish meant to be shared and savoured with loved ones, its vibrant colours and enticing aromas drawing everyone to the table. Whether enjoyed as a weeknight dinner or as part of a celebratory feast, this Vietnamese shaking beef dish never fails to impress with its bold flavours and irresistible appeal. So gather your ingredients, fire up the stove, and prepare to shake up your culinary repertoire with the flavourful delights of Bo Luc Lac.
Bo Luc Lac is a cubed beef sautéed with cucumber, tomatoes, red onion, pepper, and soy sauce dish. This dish is French-inspired Vietnamese cuisine. Also Bo Luc Lac includes fish sauce, sesame oil, oyster sauce and Lime juice creating a marinade that is superb. This is the basis of this main dish that works so well. When served on a warm bed of aromatic Pilau Rice with Beef Pho you will end up with a meal full of flavour, texture and aroma. This has been classed as “Easy” to produce and I must admit I can do it. Highly recommend this recipe for taste, ease, flavour, aroma and satisfaction.
Bo Luc Lac
One of my favourite Vietnamese recipes that is always a popular dish.
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Servings: 4 people
Calories: 315kcal
Ingredients
- 1.5 lbs beef sirloin 1 inch cubes
- 2 tbs garlic minced
- 1.5 tbs sugar
- 2 tbs oyster sauce
- 1 tbs fish sauce
- 1 tbs sesame oil
- 1 ts soy sauce
- 1/2 cup rice vinegar
- 1.5 tbs sugar
- 1/2 tbs Salt
Dipping Sauce
- 1 large lime juice only
- 1/2 ts kosher salt
- 1/2 ts pepper fresh cracked
- 1 red onion thinly sliced
- 2 bunch watercress trimmed
- 2 large tomatoes thinly sliced
Instructions
- Make the 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.2 tbs garlic, 1.5 tbs sugar, 2 tbs oyster sauce, 1 tbs fish sauce, 1 tbs sesame oil, 1 ts soy sauce, 1.5 lbs beef sirloin
- Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.1/2 cup rice vinegar, 1.5 tbs sugar, 1/2 tbs Salt
- 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.1 red onion, 2 bunch watercress, 2 large tomatoes
- 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.
- 1 large lime, 1/2 ts kosher salt, 1/2 ts pepper
Nutrition
Calories: 315kcal | Carbohydrates: 16g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 72mg | Sodium: 1593mg | Potassium: 646mg | Fiber: 0.4g | Sugar: 12g
18 comments
A new spin on cooking beef for me and it was delicious.
The tender, marinated beef, with its caramelized crust and juicy centre, is an explosion of umami goodness. The crisp vegetables provide a refreshing counterpoint, and the lime wedges add the perfect zing to round out the dish. Perfect.
o Luc Lac’s bold flavours are a revelation! The beef, marinated with soy and oyster sauce, garlic, and fish sauce, is incredibly tender and flavourful.
I was amazed at how easy it was to make Bo Luc Lac! The marinade is the real star here—infusing the beef with layers of flavour that are rich, savoury, and slightly sweet. The quick searing technique ensures the meat stays tender while developing that irresistible caramelization.
I loved how the tanginess of lime juice brought a refreshing balance to the richness of the dish. Paired with a bed of jasmine rice, it’s a hearty and satisfying meal. Thank you.
Served with warm pilau rice, this dish is comfort food at its finest. It’s surprisingly easy to prepare, yet it delivers a complex and sophisticated taste. A five-star recipe all the way.
Bo Luc Lac is a shining example of Vietnamese cuisine at its best. Simple, aromatic and packed full of flavour.
The combination of flavours and textures in Bo Luc Lac is absolutely brilliant. The marinated beef melts in your mouth, while the fresh vegetables provide a satisfying crunch. The aroma of sesame oil, fish sauce, and oyster sauce is intoxicating as it fills the kitchen. My family were ssat waiting for the meal!!
When served with rice, the juices soak in perfectly, creating a cohesive and satisfying meal. Ideal for busy nights when you still want something special.
The French-inspired marinade is the perfect blend of savoury and sweet, creating an irresistible depth of flavour.
I particularly enjoyed pairing it with pickled vegetables for an extra layer of complexity. Whether you’re cooking for family or friends, this recipe is guaranteed to be enjoyed.
For such a quick and easy recipe, Bo Luc Lac packs a punch in the flavour department. The marinated beef is succulent and rich, and the searing process gives it that perfect caramelized exterior. The addition of fresh onions, tomatoes, and cucumbers adds a lightness that complements the dish beautifully.
I served it over pilau rice with a side of Beef Pho and it elevated the meal to another level. This dish is a perfect blend of elegance and comfort. A must-try for any home cook.
Bo Luc Lac truly lives up to its reputation as a culinary masterpiece.
The marinated beef is tender and flavourful, with a caramelized crust that adds depth to every bite. The fresh vegetables and lime wedges bring brightness, balancing the richness of the meat. I served it with jasmine rice, which soaked up all the delicious juices, making every mouthful unforgettable.
Paired with jasmine rice, this meal is a complete delight. It’s simple to prepare yet tastes like it came straight from a fine Vietnamese restaurant.
I’ll definitely be making it again!
The balance of tender beef, crisp vegetables, and fluffy jasmine rice creates a meal that satisfies every craving. Adding lime juice or pickled veggies brings a refreshing twist that cuts through the richness.