Main CourseDinner

Bo Luc Lac (Shaking Beef)

Name: Bo Luc Lac (Shaking Beef)
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 680 g beef sirloin cut into 1-inch cubes; 4 clove garlic minced; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1 tsp black pepper freshly ground; 1 tsp sesame oil; 2 tbsp vegetable oil; 1 pcs yellow onion cut into 1/2-inch wedges; 1 pcs bell pepper any color, cut into 1-inch pieces; 200 g lettuce washed and torn; 2 pcs tomato sliced; 1 pcs lime cut into wedges; 0.5 tsp salt; 0.5 tsp black pepper freshly ground; 1 tbsp lime juice freshly squeezed

Bo Luc Lac, or "shaking beef," is a classic Vietnamese dish featuring tender, marinated beef cubes quickly seared to perfection. It's typically served with fresh lettuce, tomatoes, and a tangy lime-pepper dipping sauce.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 602 kcal

Allergen information: may contain gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

680 gbeef sirloin, cut into 1-inch cubes
2 tbspvegetable oil
1 pcsyellow onion, cut into 1/2-inch wedges
1 pcsbell pepper, any color, cut into 1-inch pieces

marinade

4 clovegarlic, minced
2 tbspsoy sauce
1 tbspoyster sauce
1 tspsugar
1 tspblack pepper, freshly ground
1 tspsesame oil

garnish

200 glettuce, washed and torn
2 pcstomato, sliced
1 pcslime, cut into wedges

dipping sauce

0.5 tspsalt
0.5 tspblack pepper, freshly ground
1 tbsplime juice, freshly squeezed

Equipment

large skillet · wok · mixing bowls · cutting board · knife

The method

Step by step

1
Place the beef cubes in a medium bowl.
2
Add the minced garlic, soy sauce, oyster sauce, sugar, black pepper, and sesame oil to the beef.
3
Toss well to coat all the beef cubes evenly.
About 1 min
4
Cover the bowl and let the beef marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes.
About 15 min
Cook’s note: For best flavor and tenderness, marinate for at least 15 minutes.
5
While the beef marinates, prepare the dipping sauce by combining salt, black pepper, and lime juice in a small bowl.
About 2 min
Cook’s note: Adjust the amount of lime juice to your preference for tartness.
6
Heat vegetable oil in a large skillet or wok over high heat until shimmering.
About 2 min
Cook’s note: Ensure the pan is very hot to get a good sear on the beef.
7
Add about half of the marinated beef to the hot pan in a single layer, ensuring not to overcrowd the pan.
8
Sear the beef for 1-2 minutes per side, shaking the pan frequently, until browned and caramelized.
About 4 min
Cook’s note: The 'shaking' motion helps achieve an even sear and prevents sticking.
9
Remove the seared beef from the pan and set aside.
10
Add the remaining beef to the pan and repeat the searing process.
About 4 min
11
Once all the beef is seared, add the onion wedges and bell pepper pieces to the pan.
12
Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
About 3 min
Cook’s note: Do not overcook the vegetables; they should still have a slight bite.
13
Return all the seared beef to the pan with the vegetables and toss to combine.
About 1 min
14
Serve the Bo Luc Lac immediately alongside fresh lettuce, sliced tomatoes, and lime wedges.
Cook’s note: Arrange the lettuce and tomatoes on a plate as a bed for the beef.
15
Provide the lime-pepper dipping sauce on the side for individual dipping.

Per serving

Nutrition

52%Score

Calories: 601.6kcal
Protein: 47.2g
Carbs: 15.4g
Fat: 41g
Fibre: 3.5g
Sugar: 6.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Bo Luc Lac in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over medium heat until warmed through, or in the microwave.