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Vietnamese shaking beef over watercress with tomato and cucumber

Shaking Beef (Bo Luc Lac)

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Prep Time 25 minutes
Cook Time 10 minutes
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.