Shaking Beef, or Bo Luc Lac, is a Vietnamese dish that features stir-fried beef in a savory-sweet sauce. This dish is not only delicious, but also quick and easy to make. It is usually served on a bed of watercress and tomatoes, making it a complete meal packed with protein and fresh vegetables.
Most of the ingredients for this recipe are commonly found in your kitchen. However, there may be a few that you might need to pick up from your local supermarket. Fish sauce and oyster sauce are two distinctive ingredients that give this dish its unique Vietnamese flavor. These sauces are usually found in the Asian aisle of most supermarkets.
Ingredients for Vietnamese Shaking Beef (Bo Luc Lac)
Beef top sirloin: This is the main ingredient of the dish. It is tender and flavorful, perfect for stir-frying.
Garlic: Adds a savory flavor to the dish.
Agave: A natural sweetener that balances out the savory flavors.
Oyster sauce: Adds a rich, savory and slightly sweet flavor.
Fish sauce: This sauce gives the dish its characteristic Vietnamese flavor.
Sesame oil: Gives a nice aroma and flavor to the dish.
Rice vinegar: Adds acidity which balances out the flavors.
Red onion: Adds crunch and sweetness to the salad.
Watercress: Provides a peppery note and fresh crunch to the dish.
Tomatoes: Adds freshness and a slight tanginess to balance out the rich flavors.
One reader, Dal Mann says:
This Vietnamese shaking beef recipe is a game-changer! The marinade is bursting with flavor, and the beef turns out incredibly tender. The vinaigrette adds a delightful tang, and the pickled red onions are a perfect touch. It's a must-try for anyone who loves bold, authentic Vietnamese flavors.
Key Techniques for Perfecting Bo Luc Lac
Marinating the beef: The beef should be marinated for at least 1 hour, or overnight for best results. The marinade consists of garlic, oyster sauce, agave or sugar, fish sauce, soy sauce, and sesame oil.
Making the vinaigrette: Combine rice vinegar with salt and sugar to achieve a balanced flavor of sour, salty, and sweet.
Pickling the red onions: Thinly slice the red onion and use a portion of the vinaigrette to pickle it. Cover and set aside in the fridge for about 10 minutes.
Making the dipping sauce: Squeeze lime juice over salt and pepper in a small ramekin to create the dipping sauce.
Searing the beef: Heat a large wok or pan over high heat. When very hot, add oil and sear the beef in two batches, allowing it to brown on all sides.
Assembling the dish: Prepare a bed of greens and tomatoes on a serving platter. Once the beef is cooked, transfer it to the bed of watercress and tomatoes. Drizzle the remainder of the vinaigrette over the beef and greens, and top with the pickled red onions.
Serving the dish: Serve the shaking beef with the lime dipping sauce.
How To Make Vietnamese Shaking Beef (Bo Luc Lac)
This Vietnamese shaking beef is marinated in thick soy sauce and toasted to perfection. Best served with lime dipping sauce or green salad on the side!
Serves:
Ingredients
For Marinade:
- 1½lbsbeef top sirloin,fat trimmed and cut into 1″ cubes
- 5garlic cloves,crushed
- 1tbspagave,or sugar
- 1tbspoyster sauce
- 1tbspfish sauce
- 1tspsesame oil
- 1tspthick soy sauce
For Vinaigrette:
- ½cuprice vinegar
- 1½tbspsugar,or agave
- 1½tspkosher salt
For Dipping Sauce:
- 1juice lime
- ½tspkosher salt
- ½tspfresh cracked pepper
For Salad:
- 1smallred onion,thinly sliced
- 4cupswatercress leaves,or mixed baby greens
- 2tomatoes,thinly sliced
- 1tbspcanola oil,divided
Instructions
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Marinate steak for at least 1 hour, or overnight before cooking, for best results.
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Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce, and sesame oil with the beef.
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For the vinaigrette, combine rice vinegar with salt and sugar. It should be a balance of sour, salty, and sweet.
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Thinly slice the red onion and use about ¼ cup of the vinaigrette to pickle and set aside covered in the fridge for about 10 minutes.
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Prepare bed of greens and tomatoes in a serving platter and set aside.
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Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
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Heat a large wok or pan over high heat. When very hot, add ½ tablespoons of oil.
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When it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about 1 to 2 minutes more to brown all the sides.
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Repeat this with the second batch of meat using the remainder of the oil.
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Transfer beef to bed of watercress and tomatoes.
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Drizzle remainder of the vinaigrette over the beef and greens, and top with pickled red onions.
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Serve with lime dipping sauce.
Nutrition
- Calories: 324.44kcal
- Fat: 19.46g
- Saturated Fat: 6.85g
- Trans Fat: 0.01g
- Monounsaturated Fat: 8.73g
- Polyunsaturated Fat: 1.65g
- Carbohydrates: 12.24g
- Fiber: 1.58g
- Sugar: 7.92g
- Protein: 24.23g
- Cholesterol: 88.45mg
- Sodium: 577.18mg
- Calcium: 77.57mg
- Potassium: 592.00mg
- Iron: 2.04mg
- Vitamin A: 53.90µg
- Vitamin C: 20.95mg
Expert Technique Tip for Mastering Bo Luc Lac
When searing the beef, it's important to not overcrowd the pan. Overcrowding can cause the meat to steam rather than sear, preventing that desirable caramelized crust from forming. Also, resist the urge to move the meat around too much. Let it sit and develop a good sear before shaking the pan to brown the other sides. This will give your Vietnamese Shaking Beef a rich, savory flavor and a wonderful texture.
Time-Saving Tips for Preparing Vietnamese Shaking Beef
Prep ahead: Marinate the beef the night before to save time on the day of cooking.
Efficient slicing: Use a mandoline to quickly and uniformly slice the red onions and tomatoes for the salad.
Hot pan: Ensure the pan is preheated before adding the beef to achieve a quick and even sear.
Multi-task: While the beef is marinating, prepare the vinaigrette and pickled onions to save time during the cooking process.
Quick pickling: Speed up the pickling process by thinly slicing the red onions and using a slightly warm vinaigrette.
Batch cooking: Cook the beef in batches to ensure even cooking and browning without overcrowding the pan.
Efficient plating: Pre-arrange the serving platter with the bed of greens and tomatoes to quickly assemble the dish once the beef is cooked.
Prepared dipping sauce: Pre-squeeze the lime and prepare the dipping sauce in advance for easy serving.
Substitute Ingredients For Vietnamese Shaking Beef (Bo Luc Lac) Recipe
beef top sirloin - Substitute with beef tenderloin: Beef tenderloin is a lean and tender cut of beef that can be used as a substitute for top sirloin in this recipe. It will provide a similar texture and flavor.
agave - Substitute with honey: Honey can be used as a substitute for agave in the marinade to add sweetness and balance the flavors.
oyster sauce - Substitute with hoisin sauce: Hoisin sauce can be used as a substitute for oyster sauce to add a rich, savory flavor to the marinade.
fish sauce - Substitute with soy sauce: Soy sauce can be used as a substitute for fish sauce to add a salty and savory flavor to the marinade.
sesame oil - Substitute with peanut oil: Peanut oil can be used as a substitute for sesame oil to add a nutty flavor to the marinade.
thick soy sauce - Substitute with regular soy sauce: Regular soy sauce can be used as a substitute for thick soy sauce to add a salty and savory flavor to the marinade.
rice vinegar - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for rice vinegar to add a tangy flavor to the vinaigrette.
sugar - Substitute with maple syrup: Maple syrup can be used as a substitute for sugar to add sweetness to the vinaigrette.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt to season the vinaigrette.
lime - Substitute with lemon: Lemon can be used as a substitute for lime in the dipping sauce to add a citrusy flavor.
red onion - Substitute with shallots: Shallots can be used as a substitute for red onion in the salad to add a mild onion flavor.
watercress leaves - Substitute with arugula: Arugula can be used as a substitute for watercress leaves in the salad to add a peppery flavor.
tomatoes - Substitute with bell peppers: Bell peppers can be used as a substitute for tomatoes in the salad to add a crunchy texture and sweet flavor.
canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil in the recipe for cooking the beef.
Best Presentation Ideas for Vietnamese Shaking Beef
Elevate the plating: As culinary professionals with 3 Michelin stars, presentation is key. Ensure that the beef is arranged meticulously on the plate, using watercress and tomatoes to create a visually stunning and appetizing display.
Incorporate color contrast: Utilize the vibrant colors of the watercress and tomatoes to create a visually appealing contrast against the seared beef. This will not only enhance the overall presentation but also add a pop of freshness to the dish.
Emphasize precision in slicing: Pay close attention to the thickness and uniformity of the beef slices. Each slice should be expertly cut to showcase the tender texture and marbling of the meat, reflecting the high standards of a Michelin-starred dish.
Balance flavors and textures: Ensure that the pickled red onions are delicately placed to provide a burst of acidity, complementing the richness of the beef. The combination of flavors and textures should be harmonious and well-balanced.
Highlight the vinaigrette drizzle: Use a steady hand to delicately drizzle the vinaigrette over the beef and greens, creating an artistic pattern that adds a touch of sophistication to the presentation.
Attention to detail in the dipping sauce: Present the lime dipping sauce in a small, elegant ramekin, ensuring that it is positioned thoughtfully alongside the main dish, reflecting the precision and care put into every element of the meal.
Create a refined and elegant atmosphere: Consider the overall ambiance and setting when presenting the dish. The table setting, lighting, and background should all contribute to a sophisticated and luxurious dining experience.
Essential Kitchen Tools for Making Bo Luc Lac
- Cutting board: A flat, sturdy surface used for cutting and preparing ingredients.
- Chef's knife: A versatile, all-purpose knife used for chopping, slicing, and dicing.
- Wok: A versatile round-bottomed cooking vessel used for stir-frying, steaming, and deep-frying.
- Tongs: Essential for flipping and turning meat and vegetables while cooking.
- Meat thermometer: Used to ensure the beef is cooked to the desired level of doneness.
- Mixing bowls: Essential for combining and marinating ingredients.
- Whisk: Used for blending and emulsifying ingredients.
- Large skillet or pan: Used for searing the beef.
- Small ramekin: Used for serving the lime dipping sauce.
- Grater: Used for grating garlic or ginger for the marinade.
- Serving platter: Used for presenting the final dish.
How To Reheat Leftover Vietnamese Shaking Beef
Reheat the beef in a skillet or wok over medium-high heat with a small amount of oil until heated through and slightly crispy on the edges. This method will help maintain the texture and flavor of the beef.
For a quicker option, microwave the beef in short intervals, stirring in between, until heated through. Be careful not to overheat, as this can cause the beef to become tough and rubbery.
If you have leftover salad greens and pickled onions, store them separately from the beef in the refrigerator. When reheating, assemble the salad with the warmed beef on top for optimal texture and freshness.
To reheat the beef in the oven, preheat to 350°F (175°C) and place the beef on a baking sheet lined with parchment paper. Heat for 5-10 minutes, or until warmed through. This method is ideal for larger portions of leftover beef.
If you have leftover dipping sauce, store it in a separate container in the refrigerator. When ready to serve, bring the sauce to room temperature and stir well before using.
For a creative twist, use leftover Vietnamese shaking beef as a filling for banh mi sandwiches, spring rolls, or lettuce wraps. The bold flavors of the beef will complement these dishes well.
Interesting Trivia About Bo Luc Lac
The Vietnamese shaking beef recipe, also known as bo luc lac, is a popular dish in Vietnamese cuisine. It is traditionally made with tender pieces of beef that are marinated and then quickly seared in a hot pan, resulting in a deliciously caramelized exterior while keeping the inside tender. This dish is often served with a tangy vinaigrette and a side of fresh greens, creating a perfect balance of flavors and textures. Bo luc lac is a favorite in Vietnamese restaurants and is loved for its simplicity and bold flavors.
Is Bo Luc Lac Healthy or Unhealthy?
The Vietnamese Shaking Beef (Bo Luc Lac) recipe is a relatively healthy dish with a balance of protein, vegetables, and flavor. The beef provides a good source of protein, while the watercress and tomatoes offer vitamins and minerals. The marinade and dipping sauce add depth to the dish without relying heavily on unhealthy fats or excessive sugar.
However, there are a few areas where the recipe could be improved to make it even healthier:
- The cut of beef used (top sirloin) is relatively lean, but choosing an even leaner cut like tenderloin or flank steak could further reduce the fat content
- The marinade contains oyster sauce and thick soy sauce, which can be high in sodium. Reducing the amount of these ingredients or opting for low-sodium alternatives would help decrease the overall sodium content
- The recipe calls for canola oil, which is a neutral cooking oil. Swapping it for a healthier option like avocado oil or olive oil could provide additional health benefits
To make this recipe even more nutritious, consider the following suggestions:
- Increase the variety and quantity of vegetables in the salad. Add bell peppers, cucumbers, or carrots for added crunch, fiber, and vitamins
- Serve the beef and salad over a bed of brown rice or quinoa to incorporate whole grains and make it a more filling meal
- Experiment with different herbs and spices in the marinade to reduce the need for salt and sugar. Lemongrass, ginger, or Thai basil could add interesting flavors while providing potential health benefits
Editor's Opinion on This Vietnamese Shaking Beef Recipe
The Vietnamese shaking beef recipe (bo luc lac) is a delightful combination of flavors and textures. The marinade infuses the beef with a perfect balance of sweet, savory, and umami notes, while the vinaigrette adds a refreshing tanginess to the dish. The pickled red onions provide a zesty crunch, and the bed of watercress and tomatoes offers a fresh contrast to the tender beef. The dish is elevated by the simple yet flavorful dipping sauce, tying all the elements together. Overall, this recipe promises a delightful dining experience that is sure to impress.
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Why trust this Vietnamese Shaking Beef (Bo Luc Lac) Recipe:
This Vietnamese shaking beef recipe, also known as bo luc lac, is a classic and beloved dish in Vietnamese cuisine. The marinade, featuring garlic, agave, oyster sauce, fish sauce, and sesame oil, infuses the beef with rich and savory flavors. The vinaigrette, made with rice vinegar, sugar, and kosher salt, adds a perfect balance of tanginess and sweetness. The pickled red onion and the bed of watercress leaves and tomatoes provide a refreshing and vibrant contrast to the succulent beef. This recipe promises an authentic and delightful Vietnamese dining experience.
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