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5.0 from 3 votes

Vietnamese Shaking Beef (Bo Luc Lac)

Vietnamese Shaking Beef (Bo Luc Lac) is an easy and delicious one-pan meal that is excellent for everyday meals as well as special occasions. This dish features tender and flavorful beef plated on a bed of green cress and fresh tomatoes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2 people
Calories: 220 kcal
Course: Main Course
Cuisine: Vietnamese

Ingredients

For the beef
  • 12 oz beef steak (such as ribeye)
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • black pepper
  • cooking oil
  • 1 small red onion
  • 3 stalks of scallions
  • 4 cloves of garlic
  • 1½ tablespoons butter
For the soy sauce mixture
  • 2 tablespoons rice vinegar
  • 2 teaspoons dark soy sauce
  • 2 teaspoons soy sauce
  • ½ tablespoon fish sauce
  • 1 teaspoon oyster sauce
  • 1½ teaspoons sugar
For the salad
  • 2-3 soft lettuce leaves, chopped
  • 1.5 oz microgreens (about 2 cups)
  • 2 small or medium ripe tomatoes

Instructions

    Cup of Yum
  1. Dice the beef into 1¼ inch thick cubes. Marinate with ½ teaspoon salt, ¼ teaspoon sugar, plenty of black pepper, and 1 teaspoon oil. Set aside to come near to room temperature.
  2. Thinly slice red onion. Cut scallions into 1½ inch long pieces. Mince the garlic.
  3. Arrange the lettuce, micro greens, and tomato slices on a serving plate.
  4. In a bowl, combine all ingredients to make the soy sauce mixture. Taste and adjust the sauce to your liking, set aside.
  5. Place a wok or a heavy-bottomed pan over medium-high. When the pan is hot, add oil and then add the beef cubes. Sear for 30-45 seconds until browned and then flip to the other side, sear for another 30-45 seconds or until browned. Work in batches if needed.
  6. Add onion slices to the pan, stir-fry the beef and onion for about 30 seconds. Then add minced garlic and the white parts of scallions. Stir and cook briefly until garlic is fragrant.
  7. Add the soy sauce mixture, shake the wok or stir to coat the beef with the sauce. Then add the butter, constantly stir and cook until butter melts completely and everything is combined. This step should be done very quickly to avoid over-cooking the beef.
  8. Add the green parts of scallions, quickly mix together and then transfer the beef to the serving plate on top of the greens and tomatoes.

Notes

  • Try to aim for medium doneness for the beef. Adjust cooking time as needed.
  • It is possible to add diced bell peppers to the dish. If you want to do so, in Step 5, heat the pan over medium heat and then sauté the diced bell peppers to your desired doneness. Set them aside, increase the heat to medium-high and continue to cook the beef. Then when you add the butter in Step 7, also add back the bell peppers.

Nutrition Information

Calories 220kcal (11%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 23mg (8%) Sodium 1266mg (53%) Potassium 942mg (27%) Fiber 6g (24%) Sugar 19g (38%) Vitamin A 4695IU (94%) Vitamin C 56mg (62%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%
Carbohydrates 31g 10%
Protein 6g 12%
Fat 9g 14%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 23mg 8%
Sodium 1266mg 53%
Potassium 942mg 20%
Fiber 6g 24%
Sugar 19g 38%
Vitamin A 4695IU 94%
Vitamin C 56mg 62%
Calcium 89mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.