Bo Luc Lac- Vietnamese Shaking Beef Recipe

Watch video reel -here-. 

Bo Luc Lac, or Vietnamese Shaking Beef, is a savory, mouthwatering stir-fry featuring tender, caramelized beef that’s full of vibrant flavors. Originating in French colonial Vietnam, it’s a cultural fusion of flavors. In Vietnamese, "Bo" translates to beef, and "Luc Lac" means shaking, referencing the cooking technique where the beef is quickly shaken in the pan to sear each piece evenly. Known for its perfect balance of sweetness, acidity, and umami, Bo Luc Lac is often one of the most popular dishes at Vietnamese restaurants worldwide. This dish is particularly popular with ribeye, which is prized for its tenderness and marbling, delivering a rich, melt-in-your-mouth texture.

With this recipe, you can recreate a better than takeout, restaurant-quality Bo Luc Lac at home with simple ingredients and my tasty Vietnamese All Purpose Stir Fry Sauce that I also use for my Vietnamese Garlic noodles and a bunch of other recipes.

If you want to try my original recipe that doesn’t use the all purpose sauce then use this recipe -here-.

Tips for Perfect Bo Luc Lac

• Choosing the Beef: Ribeye is the preferred cut for this dish because its marbling gives the beef a tender, juicy texture. If ribeye is unavailable, tenderloin or sirloin work well.

• Marinating Time: For the best flavor, let the beef marinate for at least 30 minutes, but avoid over-marinating, as the acids in the marinade can change the texture of the beef.

• Cooking Technique: The “shaking” motion ensures the beef sears evenly and creates a rich, caramelized crust without overcooking.

Why Ribeye is Ideal for Bo Luc Lac

The natural marbling of ribeye allows it to retain tenderness and juiciness even with the high heat used in stir-frying. When seared quickly, the ribeye’s fat melts into the beef, creating a rich, buttery flavor that pairs perfectly with the bold umami flavors of soy, oyster, and fish sauces in the marinade. The result? A luxurious texture and taste that elevates Bo Luc Lac to a restaurant-quality dish right at home.

Bo Luc Lac’s simplicity, combined with its powerful flavors, has earned it a place in Vietnamese cuisine as a celebrated favorite, whether as a quick weeknight meal or an impressive dish for gatherings. Enjoy this delicious creation, and don’t forget to give the beef a good “luc lac” for that perfect sear!

Ingredients

For the Beef and Marinade

• Beef: 2 boneless ribeye steaks, trimmed and cubed into 1-inch pieces

All-Purpose Sauce (for Marinade)

• ¼ cup oyster sauce

• 4 tbsp fish sauce (adjust to taste if preferred milder)

• 3 tbsp Maggi seasoning

• 3 tbsp light soy sauce

• 1 tsp garlic salt

• Pinch of MSG (optional)

• ¼ cup brown sugar

• 2 tsp sesame oil

• 1/2 cup water

Cornstarch Slurry

• 1 tbsp cornstarch

• 1 tbsp cold water

For Cooking

• 2-3 tbsp neutral oil (vegetable or canola oil)

• 1/4 red onion, sliced thinly

• 1/4 green bell pepper, sliced (optional)

• 1 1/2 tbsp butter

• Fresh tomatoes, cucumbers, lettuce, or watercress for garnish

Instructions

Step 1: Prepare the All-Purpose Sauce

1. Whisk Ingredients: In a mixing bowl, whisk together the oyster sauce, fish sauce, Maggi seasoning, soy sauce, garlic salt, MSG (if using), brown sugar, and sesame oil.

2. Cook the Sauce: Pour the mixture into a saucepan over medium heat, bringing it to a gentle simmer. Stir occasionally until the brown sugar and garlic salt are fully dissolved.

3. Add Cornstarch Slurry: In a small bowl, mix 1 tbsp cornstarch with 1 tbsp cold water until smooth. Turn off the heat, then gradually stir the cornstarch slurry into the sauce, mixing constantly to prevent lumps. Adjust with additional slurry if needed for desired consistency.

4. Cool and Bottle: Once thickened, remove from heat and let cool. This sauce can be stored in the fridge for 4-6 weeks.

Step 2: Marinate the Beef

1. Freeze Beef: Freeze your ribeye steak in the freezer for a couple hours, you want it partially frozen but not rock hard frozen.

2. Cube Beef: Slice beef into about 1 1/2” cubes.

3. Marinate: In a large bowl, combine the beef cubes with 3-4 tbsp of the All-Purpose Sauce, a few cracks of black pepper, a little garlic powder, and about a Tbs of minced garlic, tossing until the beef is evenly coated. Cover and let marinate for 30 minutes.

Step 3: Sear the Beef

1. Heat Oil: Heat a large skillet or wok over high heat until it’s almost smoking. Add 2-3 tbsp of oil.

2. Sear the Beef: Place the marinated beef in the pan in a single layer and let it sear for about 5-7 seconds without moving it. Shake the pan to sear all sides, then remove the beef once it’s charred but still medium-rare in the center.

Step 4: Sauté the Vegetables and Finish

1. Cook Vegetables: In the same pan, add a knob of butter, then add sliced red onions and green/red bell pepper. Sauté for 1-2 minutes until peppers are slightly softened.

2. Add Butter and Beef: Return the beef to the pan, add 1 1/2 tbsp of butter, drizzle in some more All Purpose Stir Fry Sauce and give it a final toss to coat in the sauce and vegetables. Adjust cook time to desired doneness.

Step 5: Serve

1. Plating: Arrange the beef on a serving plate alongside fresh tomato slices, cucumber, lettuce, or watercress for added freshness.

2. Optional Garnish: Sprinkle with additional black pepper or squeeze a little lime juice on top for added zest.

Tips for Perfect Bo Luc Lac

• Choosing Ribeye: Ribeye’s marbling and tenderness are ideal for this quick, high-heat cooking method. Its fat content keeps the meat juicy and flavorful, even with a fast sear.

• Adjusting Flavor: If you prefer a saltier profile, adjust with additional fish sauce or soy sauce. If you like a sweeter caramelization, add a pinch more brown sugar.

• Cooking Technique: Shake the pan vigorously to “shaking beef” for that characteristic even sear on all sides.