Easy Shaking Beef (Bo Luc Lac) (VIDEO)
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Shaking Beef (or Bo Luc Lac) is tender, juicy, and SO good! It’s shockingly easy to make at home – but the end result feels so special every time!
Watch the Shaking Beef Recipe Video Below!
A Note from CJ
Shaking Beef is so good!
Shaking Beef or Bo Luc Lac is called it’s name because of the motion of ‘shaking’ the beef in the wok or pan – this technique gives each steak cube a delicious sear! I love making this at home – it’s SO easy but feels so special!
Shaking Beef would go perfectly with a simple rice or noodle dish, like Egg Fried Rice, Garlic Fried Rice or Garlic Noodles! I love it with a vegetable side like Din Tai Fung Cucumber Salad, Smashed Cucumber Salad, or Din Tai Fung Green Beans!
I made this tonight – it was easy and delicious. The beef was tender and flavorful. My family loved it. Thanks for a wonderful recipe!
Ingredient Tips
- beef – I recommend using a tender cut of beef like filet mignon, ribeye, or sirloin. Make sure to cut the cubes into similar sizes so they cook evenly. If you want the steak cubes to be more on the rare side, cut them into larger cubes – I like 1.5″ cubes.
- neutral oil – the amount of oil you will need will depend on what kind of steak you choose. For more marbled steaks, you will need less oil. A more lean steak will need a little bit more. Start with 1-2 tablespoons and add more if needed.
- optional garnishes – I serve Shaking Beef just like the restaurants do, with sliced tomatoes and cucumbers.
How to Make Shaking Beef
Marinate the Beef – In a bowl, add the cubed steak along with oyster sauce, brown sugar, soy sauce, fish sauce, grated garlic, baking soda, ground black pepper, and sesame oil. Mix until combined and marinate for 30 minutes or up to 2 hours.
Sear the Beef – Heat a wok over high heat with 2 tablespoons of neutral oil and add the marinated steak. Sear for 30 seconds until the beef is seared, then toss for 2 minutes until the marinade is caramelized and the beef is done to your liking. Remove the beef from the wok, leaving any residual oil.
Cook the Onions and Add Back the Beef – Add the remaining oil to the wok over high heat. Add the onion and stir fry until softened and slightly charred, about 1-2 minutes. Add back the steak, toss with the onions for 1 minute until combined and enjoy. Serve with sliced cucumbers, tomatoes and freshly steamed white rice if desired.
PRO TIPS
CJ’s Recipe & Storage Tips
Shaking Tips – Use a wok or pan that you can shake comfortably so each cube is seared. I don’t recommend using a non-stick pan, as you will not get the signature sear.
Avoid overcrowding – if the wok or pan is too crowded, the beef will steam from the it’s own juices versus sear. If your wok or pan is too small, cook in batches.
Make Ahead, Storage, and Reheating – Shaking Beef tastes best when served immediately. If you need to make this in advance, I recommend only marinating it (one day max in advance) and storing in an airtight container until it’s time to cook. Make sure to bring the refrigerated marinated beef to room temperature before cooking.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I like to reheat in a pan for 3-4 minutes until the steak is just warmed through (try to avoid overcooking) – you can also reheat in the microwave.
If you tried this Shaking Beef Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Shaking Beef (Bo Luc Lac)
Equipment
Ingredients
- 1 lb filet mignon, ribeye or sirloin steak, cut to 1.5 inch cubes
- 1 tablespoon oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 5 cloves garlic, grated
- ¼ tsp baking soda
- ½ teaspoon ground black pepper
- 2 teaspoons sesame oil
- 3 tbsp neutral oil, divided
- 1 medium yellow onion, cut into 2 inch petals
Instructions
- In a bowl, add the cubed steak along with oyster sauce, brown sugar, soy sauce, fish sauce, grated garlic, baking soda, ground black pepper, and sesame oil. Mix until combined and marinate for 30 minutes or up to 2 hours.
- Heat a wok over high heat with 2 tablespoons of neutral oil and add the marinated steak. Sear for 30 seconds until the beef is seared, then toss for 2 minutes until the marinade is caramelized and the beef is done to your liking. Remove the beef from the wok, leaving any residual oil.
- Add the remaining oil to the wok over high heat. Add the onion and stir fry until softened and slightly charred, about 1-2 minutes. Add back the steak, toss with the onions for 1 minute until combined and enjoy.
- Serve with sliced cucumbers, tomatoes and freshly steamed white rice if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Shaking Beef (Bo Luc Lac) recipe was originally published in July 2024, and updated in January 2026.
I made this tonight with leftover filet mignon. It was easy and delicious. I used my stainless steel frying pan and seared it at high heat for 3 minutes total stirring almost constantly. The beef was tender and flavorful. My family loved it.
Thanks for a wonderful recipe
Thanks so much for the great review, Kim! I’m thrilled your family loved it!
I added some green bell peppers and it was perfect!
I’m so glad you loved it!