If you've ever ordered Vietnamese shaking beef at a restaurant and thought, "I need this in my house immediately," same here. Bo luc lac is one of those dishes that sounds fancy but is shockingly easy to pull off at home. Tender cubed steak, a buttery umami sauce, crispy seared edges. Served over rice with a fried egg on top, really hits every time.
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The best part? You only need 10 minutes to marinate. Most bo luc lac recipes online ask you to marinate for an hour or overnight. I tested this multiple times and I promise, 10 minutes is enough. The marinade is punchy enough to do its job fast. Plus, the beef simmers with the sauce for a few minutes, so it's not lacking flavor. But if you want to marinate it longer, you should. It will definitely be better.
When I lived on Vancouver Island, and was pregnant with my youngest, my best friend would fly this dish over to me (through a seaplane) from Phnom Penh Restaurant in Vancouver. Shaking beef was their signature dish. People would line up for it for hours. If that's not love, I don't know what is.
If you love recipes like this, you need to check out the Filipino version Beef Salpicao - both incredible. Same same but different.
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How to make (VIDEO)
My favorite Vietnamese recipes you need to try
My favorite Vietnamese recipe has got to be Lemongrass Chicken, I marinate it then pop it into the air fryer or do a quick grill. So easy and so good!
I serve it with my Nuoc Cham, you need to serve it with this.
How to make (PICTURES)
- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Step 2: Form into ball shape with your hands
- Step 3: Press into patties
- Step 4: Cook in oven for x minutes at 400 degrees
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Easy Bo Luc Lac - Vietnamese Shaking Beef
Ingredients
Equipment
Method
- Cut the NY strip steak into 2-inch cubes. Add to a bowl with the minced garlic, brown sugar, cornstarch, black pepper, oyster sauce, fish sauce, soy sauce, and neutral oil. Toss well to coat. Marinate for 10 minutes while you prep everything else.
- Slice your cucumber and tomato and arrange them on a serving plate. Cut the lime into wedges and set aside.
- In a small bowl, combine the dark soy sauce and oyster sauce. Set aside. This goes in fast once the beef is cooked.
- Heat a large skillet or wok over high heat. Add the avocado oil. Once hot and shimmering, sear the beef in batches, 2 minutes per side. Do not crowd the pan, or the beef will steam instead of sear. Work in two or three rounds if needed.
- Once all the beef is seared, return it to the pan. Add the thickly sliced onions and pour in the sauce. Shake and toss the pan continuously, coating everything in the sauce. This is literally where the name "shaking beef" comes from.
- Remove the pan from the heat. Add the cold butter and toss until melted and glossy.
- Plate over steamed rice. Serve with all or any toppings you want. I served mine with pickled red onions, the tomato cucumber salad, and fried garlic on top of the rice.
Notes
- Cold butter at the end is the move. Cold butter emulsifies into the sauce and makes it glossy and rich. Don't skip this.
- 10 minutes of marinating is genuinely enough. I tested this with longer marinating times and the flavour difference was minimal. The sauce ingredients in this marinade are aggressive enough to work fast.
- Get your pan really hot before the beef goes in. If it's not screaming hot, you'll end up with grey steamed beef instead of a proper sear. Let it preheat on high for at least 60 seconds before adding oil.
- NY strip is the sweet spot for this recipe. It's more affordable than tenderloin, has great flavour, and holds up to the high-heat cooking without getting tough.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
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