Vietnamese Shaking Beef (Bo Luc lac)

Vietnamese Shaking Beef (Bo Luc lac)

Serves 3


Beef Marinade

    • 2 lbs sirloin (trim off excess fat and cut into 1-inch cubes)
    • 1 teaspoon granulated sugar
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 garlic cloves (mince)


    • 2 tablespoons vegetable oil
    • 2 tablespoons unsalted butter
    • 1 small red, white or yellow onion (slice into thin wedges)
    • 1 garlic clove (mince)
    • 2 tablespoons soy sauce
    • 1 teaspoon fish sauce
    • 2 tablespoons honey
    • 2 tablespoons rice vinegar
    • 2 teaspoons granulated sugar

Lime Dipping Sauce (Optional)

    • 2-3 teaspoons lime juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper


  • Lettuce
  • Watercress
  • Tomatoes
  • Cucumbers


  1. In large bowl, marinate beef with sugar, salt, black pepper, and minced garlic for at least one hour at room temperature or overnight in fridge for best results.
  2. In a large skillet, heat up vegetable oil on medium high. Add half of the beef cubes and sear on all sides by shaking beef until medium rare. No more than 2-3 minutes total. Transfer to a bowl and repeat with other half.
  3. To the now empty skillet, add butter. Once melted, add onions and garlic. Sautee until fragrant (about 1-2 minutes). Add soy sauce, fish sauce, honey, rice vinegar and sugar. Cook the mixture for about 2-3 minutes.
  4. Toss in seared beef cubes until nicely coated. Transfer beef and sauce onto a bed of lettuce, watercress, tomatoes, and/or cucumbers.
  5. Mix together the lime juice, salt and pepper.
  6. Serve shaking beef with rice, and lime dipping sauce on the side.

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