Bo Luc Lac\u2014literally “shaking beef”\u2014is one of Vietnam’s most beloved dishes. The name comes from the constant shaking motion of the wok or skillet during cooking, which ensures each cube of beef is seared on all sides while being tossed in a fragrant garlic butter sauce. <\/p>\n\n\n\n
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The result is caramelized, wok-charred beef that’s impossibly tender on the inside and glistening with a savory-sweet glaze. Served over a bed of crisp watercress and thinly sliced red onions, with a simple lime and pepper dipping sauce on the side, it’s a dish that balances richness, freshness, and brightness in every bite. <\/p>\n\n\n\n
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While it looks like a restaurant-only specialty, bo luc lac comes together quickly with a few key techniques. Choose high-quality beef tenderloin, get your wok screaming hot, and let the shaking begin.<\/p>\n\n\n\n
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Ingredients<\/h2>\n\n\n\n
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For the Beef and Marinade:<\/strong><\/p>\n\n\n\n
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1\u00bd lbs (680g) beef tenderloin or sirloin, cut into 1-inch cubes<\/li>\n\n\n\n
2 tablespoons oyster sauce<\/li>\n\n\n\n
1 tablespoon soy sauce<\/li>\n\n\n\n
1 tablespoon brown sugar<\/li>\n\n\n\n
2 cloves garlic, minced<\/li>\n\n\n\n
1 teaspoon black pepper<\/li>\n\n\n\n
1 tablespoon vegetable oil<\/li>\n<\/ul>\n\n\n\n
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For the Garlic Butter Sauce:<\/strong><\/p>\n\n\n\n
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2 tablespoons unsalted butter<\/li>\n\n\n\n
2 cloves garlic, thinly sliced<\/li>\n\n\n\n
1 tablespoon oyster sauce<\/li>\n\n\n\n
1 tablespoon soy sauce<\/li>\n\n\n\n
1 teaspoon brown sugar<\/li>\n\n\n\n
1 teaspoon rice vinegar or lime juice<\/li>\n<\/ul>\n\n\n\n
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For the Watercress Salad:<\/strong><\/p>\n\n\n\n
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4 cups fresh watercress or arugula, washed and dried<\/li>\n\n\n\n
\u00bd red onion, thinly sliced<\/li>\n\n\n\n
1 tomato, cut into wedges (optional)<\/li>\n\n\n\n
1 tablespoon lime juice<\/li>\n\n\n\n
1 tablespoon vegetable oil<\/li>\n\n\n\n
Salt and pepper, to taste<\/li>\n<\/ul>\n\n\n\n
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For the Dipping Sauce:<\/strong><\/p>\n\n\n\n
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\u00bc cup (60ml) fresh lime juice (about 2 limes)<\/li>\n\n\n\n
\u00bd teaspoon salt<\/li>\n\n\n\n
\u00bd teaspoon black pepper, coarsely ground<\/li>\n<\/ul>\n\n\n\n
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For Garnish:<\/strong><\/p>\n\n\n\n
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Fresh cilantro leaves<\/li>\n\n\n\n
Lime wedges<\/li>\n<\/ul>\n\n\n\n
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Instructions<\/h2>\n\n\n\n
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1. Marinate the Beef:<\/strong> In a medium bowl, combine the oyster sauce, soy sauce, brown sugar, minced garlic, and black pepper. Add the beef cubes and toss to coat thoroughly. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator. If refrigerating, bring to room temperature before cooking.<\/p>\n\n\n\n
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2. Prepare the Dipping Sauce:<\/strong> In a small bowl, combine the lime juice, salt, and coarsely ground black pepper. Stir to dissolve the salt. Set aside.<\/p>\n\n\n\n
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3. Prepare the Watercress Salad:<\/strong> In a large bowl, combine the watercress, thinly sliced red onion, and tomato wedges (if using). In a small bowl, whisk together the lime juice, vegetable oil, salt, and pepper. Drizzle over the salad and toss gently. Divide the salad among serving plates.<\/p>\n\n\n\n
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4. Sear the Beef:<\/strong> Heat a large wok or cast iron skillet over high heat until it’s smoking hot. Add the vegetable oil and swirl to coat. Working in batches to avoid overcrowding, add the beef cubes in a single layer. Let them sear undisturbed for 1 to 2 minutes until a deep brown crust forms. <\/p>\n\n\n\n
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Shake the wok or toss the beef to sear the other sides for another 1 to 2 minutes. The beef should be medium-rare to medium (internal temperature 130\u00b0F to 140\u00b0F \/ 54\u00b0C to 60\u00b0C). Remove the beef from the wok and set aside. Repeat with remaining beef.<\/p>\n\n\n\n
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5. Make the Garlic Butter Sauce:<\/strong> Reduce the heat to medium. Add the butter to the wok. Once melted, add the sliced garlic and cook for 30 seconds until fragrant. Add the oyster sauce, soy sauce, brown sugar, and rice vinegar. <\/p>\n\n\n\n
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Stir to combine, scraping up any browned bits from the bottom of the wok. Return the beef to the wok and toss to coat with the sauce. Cook for 30 seconds to 1 minute, shaking the wok continuously (luc lac), until the beef is glazed and the sauce has thickened slightly.<\/p>\n\n\n\n
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6. Assemble and Serve:<\/strong> Spoon the beef over the prepared watercress salad. Garnish with fresh cilantro leaves and lime wedges. Serve immediately with the lime, salt, and pepper dipping sauce on the side.<\/p>\n\n\n\n
Wok-seared, caramelized beef cubes tossed in a fragrant garlic butter sauce, served over a bed of crisp watercress and vibrant red onions\u2014this is Bo Luc Lac, or Vietnamese Shaking Beef. <\/p>\n","protected":false},"author":1,"featured_media":2479,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[1680,1683,1682,1681,1685,1684],"class_list":["post-2432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-bo-luc-lac","tag-shaking-beef-recipe","tag-vietnamese-beef","tag-vietnamese-shaking-beef","tag-watercress-beef-salad","tag-wok-seared-beef"],"yoast_head":"\n
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