Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.

Warm & Familiar Bo Luc Lac (Vietnamese Shaking Beef) Recipe

There’s something wonderfully comforting about the sizzle of tender beef hitting a hot pan, the fragrant garlic mingling with sweet and savory sauces, and the crisp freshness of watercress underneath it all. When I make Bo Luc Lac (Vietnamese Shaking Beef) Recipe, it instantly takes me back to evenings shared with friends over bowls of steaming jasmine rice and laughter. You’ll notice how quickly this dish pulls together, thanks to its simplicity balanced with layers of bold flavor. What I adore most is how every bite delivers a satisfying contrast—the buttery, melt-in-your-mouth cubes of beef coated in a glossy, caramelized marinade, paired with that lively, tangy lime dipping sauce. You’ll enjoy this recipe whether it’s your first time experimenting with Vietnamese food or you’re revisiting a beloved classic. Let’s dive in and I’ll walk you through everything to make sure your Bo Luc Lac turns out just right.

Ingredient Breakdown

• 1 lb steak rib eye or filet mignon: Choose tender, flavorful cuts for those buttery bites—they’re worth it.
• Garlic (5 cloves, minced): Builds the fragrant backbone of the marinade.
• Black pepper (½ teaspoon): Adds subtle heat and depth.
• Oyster sauce (1 ½ tbsp): Gives a rich umami sweetness; you can use hoisin in a pinch but flavor shifts.
• Soy sauce (1 tbsp): Balances salty and savory notes perfectly.
• Fish sauce (2 tsp): Essential for authentic Vietnamese flavor; it’s pungent but magical when cooked.
• Dark soy sauce (2 tsp): Adds color and a mild caramel taste.
• Brown sugar (1 tbsp): Balances acidity and brings a gentle caramel undertone.
• Cornstarch (1 tbsp): Coats the beef to lock in juices and create that slightly crispy, velvety crust when seared.
• Unsalted butter (2 tbsp): For a rich, silky sauté—feel free to swap with oil, but butter lends extra depth.
• Red onion (½ small, cut into 1-inch squares + thin slices): Adds a sweet, slightly sharp texture both cooked and fresh in the salad.
• Green onion (2 stalks, 1-inch pieces): Provides fresh bite and color during the final toss.
• Watercress or lettuce (3 cups): Use crisp, peppery watercress if you can find it; it’s an excellent contrast when fresh.
• Cherry tomatoes (½ cup): Brings juicy brightness to the plate.
• Lime juice (¼ cup), salt & black pepper (½ tsp each): Mix these for an instantly refreshing dipping sauce to brighten every bite.

Before You Start

Preparation makes all the difference here. Before you begin, get your mise en place ready—cut your beef into even 1-inch cubes, mince garlic finely, and slice your onions and greens. This is a quick recipe, so having everything close at hand will help it flow smoothly. Also, plan to marinate the beef for at least 30 minutes to deepen that flavor but no longer than 2 hours to keep texture perfect.

How to Make Bo Luc Lac (Vietnamese Shaking Beef) Recipe

Ready to cook? This method locks in juiciness and builds a beautiful, caramelized exterior on your beef cubes. Taking your time with each step means the flavors will develop more fully.

1. Marinate the beef: In a large bowl, toss together beef, garlic, black pepper, fish sauce, oyster sauce, soy sauce, dark soy sauce, brown sugar, and cornstarch until each cube is glossy and coated evenly. The cornstarch is key here—it tenderizes and helps create a velvety crust during searing. Cover and let it rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
2. Heat your wok or skillet: Pour 1 tablespoon of neutral oil (I use canola or vegetable) into a wok and bring it up to medium-high heat. You want it hot enough so the beef sizzles immediately to develop that golden crust without steaming.
3. Sear the beef in batches: To keep the beef tender and juicy, avoid overcrowding the pan. Add a batch of beef cubes and sear undisturbed for about 1 minute to form a crust. Then gently shake the wok or toss gently to brown all sides evenly—this “shaking” action gives the dish its name. Cook for about 3 minutes total, until cubes are richly browned but still soft at the center. Transfer beef to a plate and set aside. Repeat with remaining beef.

4. Sauté the aromatics: In the same wok (don’t rinse!), reduce heat to medium and melt 2 tablespoons of unsalted butter. Toss in red onion squares and green onion pieces—sauté for about 2 minutes until they’re soft and release their sweet fragrance, which adds a lovely contrast to the rich beef.
5. Combine elements: Return the seared beef to the wok. Toss everything together, letting the beef pick up the buttery, slightly caramelized onion flavors for an additional 1-2 minutes. This unites all the textures and tastes—the vibrant onion, buttery notes, and juicy beef.
6. Serve immediately: Layer a bed of fresh watercress or lettuce on your plate, arrange the beef and onions on top, then scatter thin slices of raw red onion and juicy cherry tomatoes around. The crisp greens and tart tomatoes provide the perfect balance to the savory richness. Don’t forget a generous drizzle or side of the lime dipping sauce for that zesty finishing touch.

Flavor Variations for Bo Luc Lac (Vietnamese Shaking Beef) Recipe

• Switch up the greens: Try arugula or baby spinach instead of watercress for a milder, peppery base.
• Add a chili kick: Toss sliced fresh chili or a dash of chili oil into the marinade for heat lovers.
• Sweet & tangy twist: Stir in a teaspoon of tamarind paste into your dipping sauce for bright complexity.
• Crunch factor: Sprinkle toasted peanuts or fried shallots on top for a delightful textural contrast.
• Surf & turf: Add quick-seared scallops or shrimp alongside the beef for a seafood fusion flair.
• Herbal uplift: Mix in chopped fresh cilantro or Thai basil in the salad mix for fragrant layers.

Storage, Freezer & Reheat Tips

• Refrigerate cooked shaking beef in an airtight container for up to 3 days—flavors deepen but beef may slightly lose crispness.
• Freeze cooked beef in single servings for up to 1 month; thaw overnight in fridge before reheating gently in a skillet.
• Reheat quickly over medium heat with a small splash of water or butter to prevent drying out—avoid the microwave for best texture.
• Keep salad mix separate until serving to maintain freshness and crunch.

Bo Luc Lac (Vietnamese Shaking Beef) Recipe FAQs

• Can I use a different cut of beef? Yes! Sirloin or tenderloin works well, as long as it’s tender and cut into uniform cubes for quick cooking.
• Why is the beef marinated with cornstarch? Cornstarch tenderizes the beef and helps create that coveted silky yet crispy exterior when seared.
• What if I don’t have fish sauce? You can substitute more soy sauce, but the authentic pungent depth will be less pronounced.
• Is it necessary to use a wok? Not at all. A large, heavy skillet works just fine, but a wok distributes heat quickly and gives that “shaking” effect.
• Can I prepare this ahead? Absolutely! Marinate the beef up to 2 hours in advance and prep veggies ahead; just cook beef fresh for best results.