Vietnamese Shaking Beef (Bo Luc Lac)

I’ve been wanting to make this dish ever since I had it last summer on a trip to San Francisco.  It was just as flavorful and delicious as I remember.  Although the recipe looks long and complicated, it’s really quite simple.  A few tips: the meat is definitely more tender if you can marinate it overnight, and to sear it properly, you need to have a really hot pan.  Don’t crowd the meat, and resist the urge to stir or turn it for the 2 minutes as suggested.  I’m not all that skilled at “shaking” the pan, so I just turn the meat with tongs.  And don’t use too much oil, or you’ll have a lot of spattering.

My family, including the picky ones who don’t like meat, loved this.  I think it was the lime dipping sauce that won them over.  My husband even devoured the salad portion of this meal, and kept eating it even after the meat was gone.  This dish is as tasty as it is beautiful.  I don’t know why I waited so long to recreate it in my own kitchen, but I know I’ll be making it again very soon.

Vietnamese Shaking Beef (Bo Luc Lac)

Vietnamese Shaking Beef (Bo Luc Lac)
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 1/2 pounds beef top sirloin, fat trimmed and cut into 2 inch cubes
  • 5 cloves crushed garlic
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon low sodium soy sauce)
  • 1/2 cup rice vinegar
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
Dipping Sauce:
  • Juice of 2-3 limes
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 1 small red onion, thinly sliced
  • 4 cups watercress leaves or mixed baby greens
  • 2-3 Roma tomatoes, thinly sliced
  • 1 tablespoon canola oil, divided
  1. Combine garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil in a shallow container or large Ziploc bag. Add beef chunks and toss to coat.
  2. Marinate for at least 3 hours before cooking, or overnight for best results
  3. .For the vinaigrette combine rice vinegar with salt and sugar.
  4. Thinly slice the red onion. Combine with about 1/4 cup of the vinaigrette to pickle; set aside.
  5. Prepare bed of greens and sliced tomatoes in a serving platter and set aside.
  6. Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
  7. Heat 1/2 tablespoon of oil in a large wok or pan over high heat. When it begins to smoke, add an even layer of beef (about half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minutes more to brown all the sides.
  8. Repeat this with the second batch of meat using the remainder of the oil.
  9. Transfer beef to bed of watercress and tomatoes.
  10. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions. Serve with lime dipping sauce.

Who Dished It Up First: I originally tried Shaking Beef at The Slanted Door.  The recipe I used is adapted from Skinny Taste.



  1. I love all of the ingredients you have in this amazing salad. I have actually not tried beef in salads as I am not a big meat eater but I am sure this would also good with shrimp or squid :-) Pinning this!!

  2. I always make the association between this dish and the Slanted Door, but I’ve never been anywhere near there. Did they invent it?

  3. The slanted door did not invent Bo Luc Lac, although they do put a upscale spin on it using filet mignon. In Viet Nam you can find Bo Luc Lac at casual street-side restaurants for a few bucks. It’s usually served with a side of french fries {the Vietnamese version of Steak Frites}- another culinary brainchild spawned from french colonization.

  4. That beef looks beautiful! You can see the juices coming right out of it! I can almost taste it now… it makes me happy inside!

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