Vietnamese Shaking beef (bo luc lac) is a classic recipe is made with wok-seared sweet and savory beef, sliced tomatoes, pickled onions and a tangy lime dipping sauce.
Shaking Beef, also known as Bo Loc Lac, has a very special place in my heart as it just so happens to be the dish my mom would always order at Mr. Lee’s Vietnamese restaurant. We would go almost every Sunday for dinner growing up. The shaking of the beef refers to the process of tossing it back and forth in the wok after it’s quickly seared.
The key to this beef salad is a sweet, salty and tangy marinade made of garlic, fish sauce and other Asian pantry ingredients. To serve, I do just as Mr. Lee always did and pile the platter high with ripe tomatoes and cool cucumber slices.
For dipping you need nothing more than a lime, salt and pepper. Mr. Lee always went heavy on the black pepper which is how I prepare it now but feel free to adjust it to taste. Serve with fresh cilantro or other herbs from the garden and you’re good to go.
Your fork is waiting.
Vietnamese Shaking Beef (Bo Luc Lac)
Pickled Red Onions
- ½ medium red onion (thinly sliced)
- 1 lime juiced
- ¼ teaspoon salt
- 1 juice of lime
- ½ teaspoon salt
- ½ teaspoon pepper
- Place beef cubes in a large resealable plastic bag and add next 4 ingredients (garlic through fish sauce). Toss well to coat and marinade for 30 minutes or up to overnight.
- Heat a large wok or frying pan over high heat and spray with cooking spray. Saute beef until browned, about 5-7 minutes. Remove fro pan and let rest 5-10 minutes.
- While beef is cooking, pickle the red onions by tossing the slices with lime juice and salt; set aside.
- Prepare the dipping sauce by whisking together the lime juice with salt and pepper; set aside.
- To serve, place the beef, cucumber and tomato slices on a large platter and top with pickled onions. Serve with lime dipping sauce.