Bo Luc Lac (Vietnamese Shaking Beef)

If you’ve never had Bo Luc Lac (Vietnamese Shaking Beef), you’re in for a serious treat. Marinated in the most delicious umami flavors—soy sauce, fish sauce, oyster sauce, and of course a touch of coconut sugar for sweetness—this wok-seared beauty gets finished off with tangy marinated onions and a splash of nuoc cham dipping sauce. Trust me, this is a flavor explosion you don’t want to miss.

The first time I had Bo Luc Lac was at a restaurant called Phnom Penh in Vancouver (if you know, you know). Honestly, before that, I never ordered it because it looked kind of boring on the menu. BIG mistake. It turned out to be absolutely incredible. Lesson learned: never judge beef by its photo.

Think caramelized, tender beef cubes that are seared to perfection, tossed around a screaming hot wok until they’re glazed in savory-sweet goodness, and served with crisp veggies and zingy onions. It’s basically Vietnam’s answer to steak night—and yes, it’s as awesome as it sounds. The flavors are similar to this Vietnamese Caramel Pork. 

Why This Recipe Works

• The marinade is packed with umami (thanks to soy, fish, and oyster sauce) and just the right amount of sweetness.
• High-heat stir frying ensures you get that gorgeous sear on the beef without overcooking it.
• Marinated onions add freshness and tang, balancing out the richness of the beef.
• It comes together fast (minus marinating time) so it’s totally weeknight friendly.

Jump to:

• Why This Recipe Works
• Make it a Meal
• Easy Side Dishes
• The Ingredients
• Step by Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

What is My Take on Bo Luc Lac (Vietnamese Shaking Beef)?

Bo Luc Lac literally translates to “shaking beef,” which just means shaking the beef around the pan while it cooks. That’s it—no secret handshake required. Traditionally, it’s served with rice, marinated onions, and dipping sauces, but I like to jazz it up with extra greens and sometimes even fried rice when I’m feeling fancy.

👉 Want more background? Check out the full Bo Luc Lac story here!

Make it a Meal

Here’s how to turn this into a feast:

• Dip it! Serve with classic Nuoc Cham or try a chili soy sauce. Or keep it super simple with Chili Soy Sauce or a simple lime juice, salt, and pepper mixed together (so refreshing!).
• Greens, please! Traditionally it’s served over watercress, but arugula or even spinach works.
• Rice on the side? Always. Try it with plain steamed jasmine rice or level it up with this Fried Rice recipe.

Easy Side Dishes

Need ideas? Serve it with:

• Vietnamese Pickled Vegetables
• Spicy Chinese Stir Fry Green Beans
• Vietnamese Egg Rolls (Cha Gio) or Fresh Vietnamese Chicken Summer Rolls with Peanut Sauce

The Ingredients

When choosing the beef for this recipe, you want to make sure you get a tender cut. I use Choice sirloin when I make it, but tenderloin would be even better if you're a baller.

And while the Nuoc Cham is optional, I highly recommend it as it adds a wonderful flavor. Don't worry, it's SUPER easy to make, and will last in the fridge for practically forever so you can use it for this Bun Thit Nuong (Pork Noodle Bowl) or this Beef Noodle Bowl. You can get the recipe for nuoc cham (Vietnamese dipping sauce) HERE.

And lastly, my favorite part of this dish is actually the vinegar marinated onions. They complement the bold umami flavors of the beef perfectly. Pickled onions are also incredible served with this Bun Bo Hue or Chicken Pho.

The rest of the ingredients can be found in the recipe card at the bottom of this post. I've also included Amazon links to buy them online.

Step by Step Instructions

Cut beef into 1-2" pieces. Then mix all your marinade ingredients in a bowl, add the beef, and refrigerate overnight.

About 30 minutes before you plan to start cooking, remove the beef from the fridge to let it come to room temperature.

While the beef is coming to room temperature, combine the vinaigrette ingredients in a bowl and add sliced onions.

Let the onions marinade for 30 minutes while you do you. Take a nap, do your toenails, watch some TV, play with kids. Whatever, you've got 30 minutes.

Once you're done playing around, drain the beef in a colander. We want to get as much of the excess marinade off the beef as we can, WITHOUT rinsing it. 

Heat a wok or large cast iron skillet over high heat until it almost starts to smoke. Add the cooking oil. 

Learn how to season a wok!

Add your beef in 2-3 separate batches and stir fry about 3-4 minutes, or until seared on all sides and cooked through. 

**if you add all the beef at once, it crowds the pan and the beef will just simmer in juices instead of browning on the outside. Be patient - cook in at least 2 batches**

Once it's done cooking, remove your beef from the wok and serve on a plate with steamed white rice, sliced cucumber and the marinated onions.

To top it off, drizzle the bo luc lac with nuoc cham and serve a bowl of the nuoc cham on the side for dipping if desired. This step is optional.

Expert Tips

1. While the marinated onions can technically be optional, I highly recommend making them as they go with this dish so well.
2. Marinade the beef for at least 12 hours - 24 hours will give you the best results.
3. Fry the beef in batches to avoid overcrowding the pan. This is important to get a nice crust and caramelization on the outside of the beef.

Tools Used

• I got this wok for my birthday a few years ago and I LOVE it - Buy a Wok. 
• I love to use a skimmer strainer to remove the beef (and any thing else) from the wok - Buy a Skimmer Strainer.

Did you make this Bo Luc Lac (Shaking Beef)? Rate it and leave a comment below to let me know how it turned out!

Recipe