Vietnamese Shaking Beef aka “Bo Luc Lac”- Recipe

Vietnamese Bo Luc Lac

Did you know that one of the priciest and most popular dishes to order at a Vietnamese restaurant is surprisingly easy and much cheaper to make at home? Bo Luc Lac, also known as Shaking Beef, is a favorite among most, and it’s a dish that perfectly balances savory and sweet flavors. This iconic dish is rooted in French colonial Vietnam, where the fusion of French and Vietnamese culinary techniques.

The name "shaking beef" comes from a unique cooking technique used to sear the beef evenly. By shaking the pan while cooking, the beef cubes achieve a perfect sear, resulting in a tender and flavorful dish. 🥩🔄

So why is Bo Luc Lac is so popular?

Flavor Profile: The dish offers a harmonious blend of savory, sweet, and umami flavors, making it extremely delicious and addictive.
Texture: The beef is tender and juicy, with a slightly crispy exterior from the searing process.
Versatility: It can be paired with various sides like fresh vegetables and rice making it a versatile dish for any meal.
Ease of Preparation: Despite its complex flavors, Bo Luc Lac is relatively simple to prepare at home! Enjoy a restaurant-quality dish in a matter of minutes.

Recipe: Bo Luc Lac (Shaking Beef)

Ingredients:

2 cuts of boneless ribeye steaks (trimmed of fat)

Marinade:

Black pepper
Minced garlic
All-purpose stir fry sauce, see link below for recipe:

All Purpose Sauce

For Cooking:

Few tablespoons of neutral-flavor oil
1/4 red onion, sliced
1/4 green pepper, sliced
1 1/2 tablespoons butter

Instructions:

Marinate Beef: Partially freeze your beef so it’s easier to cut. Then trim the fat and cut the steak into bite-sized pieces. Sprinkle with black pepper and garlic powder. Mix the marinade ingredients and coat the beef thoroughly with some of the marinade sauce (you don’t want it swimming in sauce, just enough to coat all the pieces). Marinate for 30 minutes or up to a few hours.
Cook Beef: Heat oil in a pan until smoking. Add the beef and let it sit for 5 seconds to sear up, then shake the pan to sear the beef evenly. Remove the beef once it is partially charred but not fully cooked through.
Add Veggies: Add the onions, green pepper (or scallions), butter, and more stir fry sauce to the pan. Cook until the beef reaches your desired doneness. I prefer my Bo Luc Lac medium rare!
Serve: Serve with fresh tomatoes, cucumbers, lettuce, or watercress for a refreshing contrast.

Lime & Pepper Dipping Sauce:
(*optional tradition dipping sauce)

1 teaspoon sea salt or kosher salt
2 teaspoons black pepper
Pinch of chili flakes
Juice of 1 or 2 lime wedges, to taste

Mix the salt, pepper, and chili flakes. Squeeze the lime juice over the mixture when ready to use.

Tips for Perfect Bo Luc Lac

Partially Freeze the Beef: Partially freeze your beef for an hour or so until it hardens. This makes it easier to cut into uniform cubes.
Use a Sharp Knife: A sharp knife ensures clean cuts and prevents tearing the meat. I recommend using a high-quality chef’s knife like the Kyoku Gyuto Chef’s Knife, which is made of Damascus steel for durability and sharpness.