Bo Luc Lac (Vietnamese Shaking Beef)
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).
Servings 4 servings
Calories 570kcal
Ingredients
- 1 ½ pounds beef sirloin or tenderloin, cut in 1-2" pieces
- 2 tablespoons cooking oil
- 1 onion halved and sliced
- ½ cucumber sliced
- 2 tomatoes sliced
- 3 tablespoons sliced green onion
- 1 cup Nuoc cham (optional)
Marinade:
- 1 tablespoon soy sauce
- 1 tablespoon coconut sugar
- 6 garlic cloves minced
- 1 ½ tablespoons fish sauce
- 1 tablespoon oyster sauce
Vinaigrette:
- 1 tablespoon fresh lime juice (1-2 limes)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 1 tablespoon unseasoned rice vinegar
Instructions
Shaking Beef:
- 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.
- Do the same with the second batch of beef.
- Top with marinated onions (see below) and garnish with green onions.
- Drizzle with 1-2 tablespoons nuoc cham (Vietnamese dipping sauce). (optional)
- Serve with steamed white rice, sliced cucumbers tomatoes and the remaining nuoc cham..
Marinaded Onions:
- Mix vinaigrette ingredients together with sliced onions. Let sit for 30 minutes.
Video
Notes
- While the marinated onions can technically be optional, I highly recommend making them as they go with this dish so well.
- Marinade the beef for at least 12 hours - 24 hours will give you the best results.
- 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.
Nutrition
Serving: 6ounces | Calories: 570kcal | Carbohydrates: 14g | Protein: 34g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 121mg | Sodium: 5874mg | Potassium: 910mg | Fiber: 2g | Sugar: 9g | Vitamin A: 539IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 4mg