Authentic Vietnamese Shaking Beef (Bo Luc Lac) Recipe

Ingredients

  • 1.5 pounds boneless rib-eye steak, cut into 1-inch cubes
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 red bell pepper, cut into 1-inch squares
  • 1 green bell pepper, cut into 1-inch squares
  • 1 white onion, cut into 1-inch squares
  • 1 teaspoon crushed black pepper
  • 1 tablespoon chopped fresh cilantro for garnish
  • For the dipping sauce:
  • 2 limes, juiced
  • 1 teaspoon salt
  • 1 teaspoon crushed black pepper

Steps and instructions

  1. In a large bowl, combine the cubed steak with light soy sauce, dark soy sauce, oyster sauce, sugar, and cornstarch. Mix well to coat the steak evenly. Let it marinate for at least 30 minutes.
  2. While the steak is marinating, prepare the dipping sauce. In a small bowl, combine the lime juice, salt, and crushed black pepper. Stir well to dissolve the salt and set aside.
  3. Heat the vegetable oil in a large pan or wok over high heat. Once the oil is hot, add the minced garlic and stir-fry for a few seconds until fragrant.
  4. Add the marinated steak to the pan, and stir-fry for about 2-3 minutes until just cooked. Remove the steak from the pan and set it aside.
  5. In the same pan, add the red and green bell peppers and onion. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
  6. Return the cooked steak back to the pan and sprinkle with crushed black pepper. Stir well to combine the steak with the vegetables.
  7. Transfer the Bo Luc Lac to a serving platter. Garnish with chopped cilantro and serve with the prepared dipping sauce on the side.

Tools for making

  • Large bowl - Needed to marinate the steak
  • Small bowl - Used to prepare the dipping sauce
  • Pan or wok - Used for stir-frying the steak and vegetables
  • Vegetable oil - Used for cooking the steak and vegetables
  • Cutting board - Used for cutting the steak, bell peppers, and onion
  • Knife - Required for cutting the steak, bell peppers, and onion
  • Measuring spoons - Used to measure the soy sauce, oyster sauce, sugar, and cornstarch
  • Garlic press - Optional tool for mincing the garlic
  • Stirring utensil - Needed for stirring and tossing the ingredients while cooking
  • Serving platter - Used for presenting the Bo Luc Lac

Recipe variations

  • Use a different type of protein such as chicken, pork, or tofu instead of rib-eye steak.
  • Experiment with different marinades or sauces, such as teriyaki sauce, hoisin sauce, or a spicy chili sauce.
  • Add vegetables of your choice, such as mushrooms, broccoli, or snap peas.
  • Include pineapple chunks for a sweet and savory twist.
  • Try different seasonings or spices, such as ginger, lemongrass, or five-spice powder, to enhance the flavor.
  • Serve the Bo Luc Lac over a bed of steamed rice or noodles instead of as a standalone dish.
  • For a healthier alternative, grill or bake the marinated protein instead of stir-frying.
  • Add a touch of heat by incorporating sliced chili peppers or chili flakes.
  • Include additional herbs like Thai basil or mint for a fresh and aromatic taste.
  • For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
  • Experiment with different cuts of meat, such as sirloin or flank steak, for a variation in texture and tenderness.

Recipe overview

Bo Luc Lac, also known as Shaking Beef, is a popular Vietnamese dish characterized by succulent cubes of rib-eye steak marinated in a savory blend of soy sauce, oyster sauce, and garlic. The steak is stir-fried to perfection, combined with crisp bell peppers and onion for added flavor and texture. This meal is served with an accompanying tangy lime-salt-pepper dipping sauce, which complements the rich umami flavors of the beef. Expect a delightful balance of flavors and an engaging cooking process with this traditional Vietnamese recipe. Whether you're craving a heartwarming dinner or seeking to impress guests with your culinary skills, Bo Luc Lac is a sure winner. Enjoy the cooking journey and the rewarding taste of this authentic dish.

Common questions

  1. Can I use a different cut of beef? Yes, you can use other tender cuts of beef such as tenderloin or sirloin for this recipe. Just make sure to cut the beef into 1-inch cubes to ensure even cooking.
  2. Can I use low-sodium soy sauce? Yes, you can use low-sodium soy sauce if you prefer. However, you may need to adjust the amount of salt in the dipping sauce to taste.
  3. Can I add other vegetables? Absolutely! Bo Luc Lac is versatile, and you can add other vegetables like mushrooms, snap peas, or baby corn to enhance the dish to your liking.
  4. Can I make this dish ahead of time? While it's best to enjoy Bo Luc Lac immediately after cooking, you can prepare the marinated steak and chop the vegetables in advance. Keep them refrigerated separately until you are ready to stir-fry and serve.
  5. What can I serve with Bo Luc Lac? Bo Luc Lac pairs well with steamed jasmine rice or fried rice. You can also serve it with a side of fresh salad or steamed vegetables for a complete meal.

Serving dishes and utensils

Origin stories

Bo Luc Lac, which directly translates to "shaking beef" in Vietnamese, is a delightful stir-fry dish that has its roots in French colonialism in Vietnam. The dish's name refers to the "shaking" or tossing of the wok while cooking to ensure that the beef is seared and cooked evenly. The French influence is evident in the use of beef, a meat that was not commonly used in traditional Vietnamese cuisine prior to French colonialism. It's often served with a simple lime and pepper dipping sauce that beautifully balances the savory flavors of the beef and soy sauce. Over time, Bo Luc Lac has gained popularity not only in Vietnam but also in Vietnamese restaurants worldwide where it's celebrated as a delicious fusion of Vietnamese and French culinary traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.