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Bo Luc Lac

Bo Luc Lac

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

Bo Luc Lac

One of my favourite Vietnamese recipes that is always a popular dish.
4.74 from 129 votes
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Course: Main Dish
Cuisine: Vietnamese
Keyword: Beef, Dips/Spreads, Far East, Sauce, Vegetables
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours 50 minutes
Servings: 4 people
Calories: 315kcal

Ingredients
 

Dipping Sauce

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.
  • Lastly, squeeze lime juice over salt and pepper in a small ramekin.
    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

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