Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseLunch
Recipe Story
origins & traditionsBo Luc Lac, literally translated as shaking beef, is a beloved dish that showcases the French influence on traditional cuisine through its use of premium cuts and bold flavors. Cubes of marinated beef are quickly seared at high heat in a wok with aromatic garlic, creating a caramelized crust while keeping the interior tender and juicy. The shaking motion during cooking ensures even searing and prevents sticking. Traditionally served atop a bed of crisp watercress or mixed greens with sliced tomatoes and onions, this dish is accompanied by a zesty lime-pepper dipping sauce that perfectly balances the rich, savory meat. Often enjoyed with steamed jasmine rice or crusty bread, Bo Luc Lac represents the perfect marriage of French culinary techniques and Southeast Asian bold flavors, making it a popular choice for family gatherings and special occasions throughout the region.
Instructions
step by step0/8 done
Cut beef steak into 1-inch cubes and pat dry with paper towels. In a large bowl, combine 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 2 teaspoons sugar, and black pepper. Add beef cubes and marinate for 15-20 minutes at room temperature.
Prepare the dipping sauce by whisking together lime juice, salt, and black pepper in a small bowl. Set aside.
Mince 6 cloves of garlic. Slice onions into thick rings. Cut tomatoes into wedges. Wash and dry lettuce leaves thoroughly.
Heat a wok or large skillet over high heat until smoking hot. Add 2 tablespoons vegetable oil and swirl to coat.
Add half the beef cubes in a single layer (do not overcrowd). Let sear without moving for 45 seconds until a crust forms. Shake the wok vigorously or toss the beef cubes for 1-2 minutes until browned on all sides but still medium-rare inside. Transfer to a plate. Repeat with remaining beef.
In the same wok, add 1 tablespoon oil and minced garlic. Stir-fry for 15 seconds until fragrant. Return all beef to the wok and toss quickly for 30 seconds. Remove from heat.
Arrange lettuce leaves on a serving platter. Top with tomato wedges and onion rings. Place the hot beef cubes over the greens.
Serve immediately with the lime-pepper dipping sauce and steamed rice on the side.
Bo Luc Lac - Shaking Beef
4.8 (62)
Tender cubed beef seared with garlic and served over fresh greens with a tangy dipping sauce. This classic dish gets its name from the shaking motion used while cooking the meat in a hot wok.
medium
35 min
4 servings
Ingredients
0 of 12 checked
Main Ingredients
- 600 grams beef-steak, cut into 1-inch cubes
- 6 cloves garlic, minced
Marinade
- 2 tablespoons soy-sauce
- 2 tablespoons oyster-sauce
- 1 tablespoons sesame-oil
- 1 teaspoons black-pepper, freshly ground
Cooking
- 3 tablespoons vegetable-oil
Vegetables
- 1 pieces onions, cut into thick rings
- 2 pieces tomatoes, cut into wedges
- 3 cups lettuce, washed and dried
Dipping Sauce
- 2 pieces lime, juiced
- 1 teaspoons salt
Chef Tips
expert advice•Chef Notes: The key to perfect Bo Luc Lac is using high-quality beef such as tenderloin or ribeye and cooking it very quickly over maximum heat to achieve a caramelized exterior while keeping the inside tender and juicy.
•Do not overcrowd the wok as this will cause the meat to steam rather than sear.
•The shaking motion helps distribute heat evenly and creates the signature texture.
•For extra flavor, you can add a splash of cognac or whiskey to the wok when returning the beef for the final toss.
•Some variations include adding bell peppers or serving with crispy French fries instead of rice.
•The dish is best enjoyed immediately while the beef is still hot and the greens are cool and crisp, creating a delightful temperature contrast.
•Adjust the lime-pepper sauce to your taste by adding more lime for tartness or pepper for heat.
