This Vietnamese Shaking Beef or Bo Luc Lac is super easy to make with a tender, flavorful taste of beef seared in a hot wok. Drizzling the greens in a light vinaigrette and top it with beef, the veggies wilt slightly and the beef juices and vinaigrette blend together into a tangy sauce that’s perfect over brown/white rice.
Prep Time 30minutes
Cook Time 5minutes
Total Time 35minutes
1lbBeef Rib Eye (or Sirloin) cut into 3/4″ cubes
2tbsp oyster sauce
1tspdark soy sauce
Vinaigrette or Dipping Sauce:
1juice of lime
pinch of salt
1tomato thinly sliced
1medium sized onionthinly sliced
Prepare the beef marinade. Marinate the beef for at least 30 minutes.
Prepare the Vinaigrette:
Slice the onions thinly and use half of it for pickled onions. Just add 3 tbsp of vinaigrette. Put in the fridge for 15 minutes.
Cook the Beef:
Heat up 2 tbsp of oil in a wok and once the oil begins to smoke, add half of the beef and spread them out in one layer. Allow the beef to sear for at least 1 minute before “shaking” to sear the opposite side. Cook in batches, if necessary.
While searing the beef, check the side of the beef not to get burned (the marinade has sugar added, so make sure the beef won’t easily get burned.) Continue to shake the beef for a minute or until the color turns a nice brown or medium rare. Set aside.
Clean the wok and add some oil until it gets smoky, add the remaining part of the beef. Do the same process until the beef turns brown.
Add the remaining half onions and the bell peppers and continue to shake until the vegetables (bell peppers + onions) are half cooked.
Transfer the beef into a bed of shredded cabbage or (whatever greens you like). Drizzle with 3 tbsp vinaigrette (this is optional). Top with pickled red onion (optional).
Or you can use the vinaigrette as a dipping sauce as I did. Serve immediately with white or brown rice or salad.