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.
I could eat Vietnamese food every day of my life. From fresh rolls to pho to vermicelli bowls, I love all of it.
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)
Ingredients
- 20 ounces beef sirloin steak cut into cubes
- 6 cloves garlic grated
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 English cucumber thinly sliced
- 1 large tomato cut in cubes
Pickled Red Onions
- ½ medium red onion thinly sliced
- 1 lime juiced
- ¼ teaspoon salt
Dipping Sauce
- 1 juice of lime
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- 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.
Sierra
Wow! This was SO good. Even the picky eaters were raving about it.
Liz DellaCroce
Ahh I’m so happy to hear that!!
Carol
Love this dish. First had it in a resturant. Then made it at home with leftover steak. Refreshing delightful flavors.
Liz DellaCroce
It’s one of my favorites!!! So glad you like it!
Marsha Maxwell
Made this for the family tonight, and everyone raved about it! I wish I had come across this recipe years ago!
Liz DellaCroce
I’m so glad you enjoyed it Marsha!!
Helen
Hi! I just came across your post and found this recipe interesting. I’m Vietnamese and this is a common dish in my house. Have you tried putting the beef on a bed of watercress with tomatoes and pickled onions around it? The crunch of the watercress makes this dish very interesting. In addition, the health benefits of watercress are remarkable. Give it a try. You don’t be disappointed. :)
Liz DellaCroce
I love the idea of using watercress!! I never think to buy it but it’s so tasty. Thank you!!!
jami rankin
I’m with you on eating vietnamese everyday! Great recipe.
Hope you enjoy your trip to Canada.
Liz DellaCroce
I really could eat it every day – literally researching Vietnamese restaurants in Toronto as I type. Thank you!!
Michelle
Made it! Loved it! I put everything on a bed of mung bean sprouts. Thanks for another great recipe.
Liz DellaCroce
Oh I’m so glad you enjoyed this dish Michelle!! One of my favorites!
Jeanette | Jeanette's Healthy Living
I love Vietnamese food! I made Shaking Beef a few weeks ago for my family – will have to add the pickled onions next time :)
Liz DellaCroce
Oh my gosh I want to try your version Jeanette!!