Vietnamese Shaking Beef (Bo Luc Lac) Recipe

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Luke Black Modified: March 21, 2022
Vietnamese Shaking Beef (Bo Luc Lac) Recipe

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!

Preparation: 20 minutes
Cooking: 10 minutes
Marinate Time: 1 hour
Total: 1 hour 30 minutes

Serves:

Ingredients

For Marinade:

  • lbsbeef 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
  • tbspsugar,or agave
  • tspkosher 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

  1. Marinate steak for at least 1 hour, or overnight before cooking, for best results.

  2. Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce, and sesame oil with the beef.

  3. For the vinaigrette, combine rice vinegar with salt and sugar. It should be a balance of sour, salty, and sweet.

  4. 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.

  5. Prepare bed of greens and tomatoes in a serving platter and set aside.

  6. Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.

  7. Heat a large wok or pan over high heat. When very hot, add ½ tablespoons of oil.

  8. 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.

  9. Repeat this with the second batch of meat using the remainder of the oil.

  10. Transfer beef to bed of watercress and tomatoes.

  11. Drizzle remainder of the vinaigrette over the beef and greens, and top with pickled red onions.

  12. 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
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