Shaking Beef (Bo Luc Lac)
This authentic Vietnamese Shaking Beef (Bo Luc Lac) is so delicious and easy to make for a crowd! The beef is tender and tossed in an umami packed sauce that is perfect with rice!
Servings: 4
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
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 when cooking initially, as it will not give the Shaking Beef its signature sear.
Avoid Overcrowding the Pan: 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. If your wok or pan is too small, 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!
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.
Nutrition
Calories: 53kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 798mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.3mg
