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Shaking Beef (or Bo Luc Lac) is one of my favorite dishes in the world! I love the tender and juicy steak cubes, cooked in a super simple and savory sauce – and you can’t forget about the signature of Shaking Beef, which is the sear and crust on the steak cubes from cooking in a hot wok or pan. Because the steak is cut into small cubes, they cook super quickly – making Bo Luc Lac one of those rare dishes that requires surprisingly low effort for how special it makes any meal!
Watch the Shaking Beef Recipe Video Below!
Table of Contents
- Watch the Shaking Beef Recipe Video Below!
- What is Shaking Beef?
- Shaking Beef Ingredients
- Beef Tips
- Shaking Beef: Step-By-Step Recipe Instructions
- Expert Tips for Making The BEST Shaking Beef at Home!
- What Should I Serve with Shaking Beef?
- Storage, Reheating, and Make Ahead Tips for Shaking Beef
- Shaking Beef (Bo Luc Lac) Recipe
What is Shaking Beef?
Shaking Beef or Bo Luc Lac is a French-inspired Vietnamese dish. “Luc Lac” literally means “shaking” or “to shake” in Vietnamese. This dish is called “Bo Luc Lac” (or Shaking Beef in English) because of the motion of ‘shaking’ the steak cubes around the hot wok or pan. This motion is what gives Shaking Beef its signature sear and crust on each steak cube.
Shaking Beef used to be served for celebratory occasions but nowadays you can find it in many Vietnamese restaurants! You won’t need to go to restaurants to have this once you learn how easy it is to make Shaking Beef at home!
Shaking Beef Ingredients
Making Shaking Beef is super simple – it’s just steak marinated in a simple sauce that is made from pantry staples. You’re going to love how quickly this dish comes together!
- beef – For the best results, I recommend using a tender cut of beef – filet mignon, ribeye, or sirloin are all great choices.
- You will be cutting the steak into 1.5″ cubes – if you prefer your meat on the more rare side, you can cut them into slightly larger cubes.
- If you love steak, try my Steak with Peppercorn Sauce!
- oyster sauce
- brown sugar
- soy sauce
- fish sauce
- garlic
- baking soda – baking soda is my secret ingredient for tenderizing beef – it raises the ph levels which prevents the proteins from bonding together
- freshly ground black pepper
- sesame oil
- yellow onion, cut into 2 inch petals
- neutral oil – This is for cooking the steaks – 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.
- I would start with 1-2 tablespoons and add more if needed.
Optional garnish: sliced tomatoes, cucumbers
Love beef? You have to make my Korean Marinated Short Ribs, Beef and Broccoli, Mongolian Beef, or Black Pepper Beef!
INGREDIENT Tip
Beef Tips
What kind of beef should I use?
- For the best results when making Shaking Beef, I highly recommend using a tender cut of beef – filet mignon, ribeye, or sirloin are all great choices. Sirloin will be more affordable but less tender than filet mignon or ribeye.
- TIP: the amount of oil needed to cook the steak will depend on the type of beef you are using – a more marbled steak will require less oil versus a leaner cut.
How to cut the beef
- Cut your beef into similar sized cubes so they cook evenly – varying sizes means varying levels of doneness. I recommend 1.5″ cubes.
- If you prefer your meat on the more rare side, you may want to cut them into larger cubes – this allows for enough time for the outside of the beef cubes to cook without overcooking the inside.
Shaking Beef: Step-By-Step Recipe Instructions
1. Marinate the Beef
Cut beef into 1.5 inch cubes. Try to cut them as similar in size as possible to ensure the beef cooks evenly.
In a large bowl, add the beef along with oyster sauce, brown sugar, soy sauce, fish sauce, grated garlic, baking soda, ground black pepper, and sesame oil. Mix well to combine.
Set aside to marinate for at least 30 minutes or overnight in the refrigerator for best results.
2. Cook the Beef
Heat a wok or large pan over high heat. Add 1-2 tablespoons of neutral oil. Add the marinated beef and sear for 30 seconds. Once the beef is seared, toss the beef in the wok for 2 minutes or until you should see the marinade begin to caramelize and the beef is done to your liking.
Remove the beef once the pieces have a good sear and set aside.
3. Finish with Onions
Add the cut onions into the wok or pan, with another tablespoon of neutral oil. Stir fry the onions until they are softened and start to brown lightly. The onions will also start to pick up any caramelization or fond left in the pan from the steak!
Add back the cooked beef, quickly toss with the onions to incorporate, and then remove from heat to enjoy.
Optional: Shaking Beef is usually served with sliced cucumber and tomatoes as a garnish, alongside freshly steamed white rice.
PRO TIPS
Expert Tips for Making The BEST Shaking Beef at Home!
What to Cook Shaking Beef in?
- Due to the “shaking” motion, I recommend using a wok or large pan that you can handle comfortably. Traditionally this dish is made in a wok and that is my preference; however, I know not everyone is comfortable handling a wok.
- Avoid using a nonstick pan, as it will not give the Shaking Beef its signature sear.
Avoid Overcrowding
- A signature of Shaking Beef is the sear on the steak cubes from cooking in a hot wok or pan. If your wok or pan is too small, or if you are cooking too much steak at once, your Shaking Beef will not get a chance to sear. Instead, it will steam from its own juices.
- Make sure to use a large enough wok or pan and if needed, cook in batches.
Avoid Overcooking the Beef
- Once the beef has been cooked, remove it promptly to avoid overcooking.
- When adding the beef back into the wok or pan to incorporate with the onions, toss quickly and then remove immediately.
- We do not want the beef to continue cooking in the wok or pan!
Tomatoes
- If you prefer the tomatoes or peppers softer, saute them first, remove from pan, and then toss them back in when the steak is done.
What Should I Serve with Shaking Beef?
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!
Storage, Reheating, and Make Ahead Tips for Shaking Beef
Shaking Beef tastes best when served immediately.
If you have any leftover Shaking Beef, you can store it in an airtight container in the refrigerator for up to 3 days. I like to reheat leftover Shaking Beef by reheating it in a nonstick pan for 3-4 minutes until just warmed through. You don’t want to overcook the steak!
If you want to make Shaking Beef ahead of time, I recommend marinating it only a day in advance and leaving it in the refrigerator. Before cooking, bring the marinated beef back to room temperature before cooking. (Otherwise you may not get a good sear without overcooking the beef.)
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)
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 freshly ground black pepper
- 2 teaspoons sesame oil
- 1 medium yellow onion, cut into 2 inch petals
Instructions
- In a bowl, add the beef along with oyster sauce, brown sugar, soy sauce, fish sauce, grated garlic, baking soda, ground black pepper, and sesame oil. Marinate for 30 minutes or overnight for best results.
- Heat a wok over high heat with 2 tablespoons of neutral oil and add the marinated beef. 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.
- Add onion in another tablespoon of oil and stir fry until softened. Add back the beef, toss with the onions and enjoy.
- Serve with sliced cucumbers, tomatoes and freshly steamed white rice if desired.
Notes
Making Ahead and Reheating
Shaking Beef tastes best when served immediately. If you have any leftover Shaking Beef, you can store it in an airtight container in the refrigerator for up to 3 days. I like to reheat leftover Shaking Beef by reheating it in a nonstick pan for 3-4 minutes until just warmed through. You don’t want to overcook the steak! If you want to make Shaking Beef ahead of time, I recommend marinating it only a day in advance and leaving it in the refrigerator. Before cooking, bring the marinated beef back to room temperature before cooking. (Otherwise you may not get a good sear without overcooking the beef.)Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
