Vietnamese Shaking Beef (Bo Luc Lac Recipe)

Shaking beef is a classic Vietnamese dish of tender, cubed beef seared over high heat and served on a bed of fresh greens. Known as bò lúc lắc, it delivers a restaurant-quality steak dinner with big garlicky, savory-sweet flavor in under 30 minutes.

This shaking beef recipe uses a tender cut, a quick marinade, and a screaming-hot pan to get that signature seared crust. Below you will find the ingredients, step-by-step instructions, and the best ways to serve it, from a lime-pepper dip to a bowl of rice.

What Is Shaking Beef?

Shaking beef, or bò lúc lắc, is a Vietnamese stir-fry of cubed steak cooked fast over high heat. The name comes from shaking the pan to toss and sear the beef on all sides. It is marinated in a savory-sweet sauce, seared until caramelized, and served over crisp watercress with a bright lime dipping sauce. It is often called the Vietnamese filet mignon dish.

Why You’ll Love This Recipe

• Fast and impressive. A steakhouse-worthy dinner in under 30 minutes.
• Big flavor. Garlicky, savory, and slightly sweet with a seared crust.
• Tender every time. High heat keeps the beef juicy inside.
• Restaurant favorite at home. For a fraction of the cost.

Ingredients You’ll Need

• Beef. A tender cut like filet mignon or sirloin, cut into cubes.
• Soy, oyster, and fish sauce. The savory-sweet marinade base.
• Garlic and sugar. For aroma and a caramelized finish.
• Onion. Sliced and tossed in at the end.
• Watercress. A crisp, peppery bed for serving.
• Lime, tomato, and cucumber. For the dip and fresh garnish.

How to Make Shaking Beef

1. Marinate the cubed beef in soy sauce, oyster sauce, fish sauce, sugar, garlic, and pepper for 20 to 30 minutes.
2. Heat a skillet or wok until very hot, then add the beef in a single layer and sear, shaking the pan to toss, for 2 to 3 minutes until browned and cooked to 145 degrees F. Check it against the USDA safe minimum internal temperature chart.
3. Add the sliced onion and toss for one more minute over high heat.
4. Arrange a bed of watercress, top with the beef and onions, and add tomato and cucumber.
5. Serve right away with a lime, salt, and pepper dipping sauce and steamed rice.

Tips for the Best Results

• Get the pan screaming hot so the beef sears instead of steaming.
• Do not overcrowd. Cook in batches if needed for a good crust.
• Use a tender cut and cut it into even cubes.
• Keep it quick. A fast sear keeps the inside juicy and pink.

What to Serve With Shaking Beef

It is traditionally served over steamed jasmine rice as com bo luc lac, with the lime-pepper dip on the side. It also pairs well with a fried egg on top, pickled vegetables, or a simple cucumber salad. For more beef dinners, try our pepper steak, steak pasta, or chipotle steak.

Storage and Reheating

Store leftover beef in a sealed container in the fridge for up to 3 days. Reheat it quickly in a hot pan so it stays tender, and keep the greens fresh and separate until serving. It is best enjoyed fresh, right off the heat.

Shaking Beef Recipe

Shaking Beef (Bo Luc Lac)

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb filet mignon or sirloin cut into 1-inch cubes
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 4 cloves garlic minced
• 2 tbsp vegetable oil
• 1 onion sliced
• 1 tsp black pepper freshly ground
• 2 cup watercress or lettuce for serving
• 1 cup cherry tomatoes and cucumber to garnish

Method

 

1. Marinate the cubed beef with the soy sauce, oyster sauce, fish sauce, sugar, garlic, and black pepper for 20 to 30 minutes.
2. Heat the oil in a large skillet or wok until very hot. Add the beef in a single layer and sear, shaking the pan to toss the cubes, for 2 to 3 minutes until browned and cooked to 145 degrees F.
3. Add the sliced onion and toss for 1 more minute, keeping the heat high so the beef stays juicy.
4. Arrange a bed of watercress on a plate, top with the beef and onions, and add the tomatoes and cucumber.
5. Serve right away with a simple lime, salt, and pepper dipping sauce, and steamed rice.

Notes

The name comes from shaking the pan to toss the beef over very high heat, which gives it a seared crust while staying tender inside. Use a tender cut and do not overcrowd the pan. Serve over rice for com bo luc lac.

Frequently Asked Questions