Marinated in the most delicious umami flavors of soy sauce, fish sauce, oyster sauce, and of course a touch of coconut sugar for sweetness, this wok seared Vietnamese Shaking Beef (Bo Luc Lac) is served with marinated onions and Vietnamese dipping sauce (nuoc cham).

What is Bo Luc Lac

Bo luc lac just means shaking the beef around the pan to cook it (hence the name Shaking Beef). The beef is typically marinated, stir fried, and served with pickled vegetables and rice.


Beef sirloin or tenderloin Cooking oil Onion Cucumber Tomatoes Green onion Nuoc cham

Combine marinade ingredients in a bowl with meat. Stir thoroughly and refrigerate overnight (18-24 hours).


Drain excess marinade from beef and let it come to room temperature (about 30-60 minutes).

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

Add half the beef and stir fry until cooked through, about 3-5 minutes. Remove with slotted spoon and set aside.

Get the full Instructions here!

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