Bo Luc Lac: Vietnamese Shaking Beef
A classic Vietnamese dish featuring tender, marinated beef cubes quickly seared and served over fresh greens with a zesty lime dipping sauce.
Ingredients
- 1 lb beef sirloin
- 2 tbsp soy sauce light
- 1 tbsp oyster sauce
- 1 tbsp sugar granulated
- 1 tsp black pepper freshly ground
- 4 cloves garlic minced
- 1 tbsp vegetable oil or other high-heat oil
- 1 medium yellow onion sliced thinly
- 0.5 head green leaf lettuce torn into pieces
- 1 medium tomato sliced
- 0.0 whole cucumber sliced
- 2 tbsp lime juice freshly squeezed
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper for dipping sauce
Instructions
- In a bowl, combine the beef cubes with 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tsp black pepper, and 2 cloves of minced garlic. Mix well and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours.
- Heat the vegetable oil in a large wok or heavy-bottomed skillet over high heat until smoking. Add the remaining 2 cloves of minced garlic and stir-fry for 15 seconds until fragrant.
- Add the marinated beef to the hot pan in a single layer, making sure not to overcrowd. Sear for 1-2 minutes per side until beautifully browned. 'Shake' or toss the beef vigorously to ensure even cooking and searing.
- Add the sliced onion and cook for another 1-2 minutes, stirring constantly, until the onions are slightly softened but still have a bite.
- While the beef is cooking, arrange the lettuce, tomato, and cucumber slices on a serving platter.
- In a small bowl, combine the fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper to create the dipping sauce.
- Transfer the hot Bo Luc Lac immediately to the serving platter over the greens. Serve hot with the lime dipping sauce on the side, and optionally with steamed rice or crusty Vietnamese baguette.
Notes
For the best results, use a high-quality cut of beef like sirloin, ribeye, or tenderloin. Ensure your wok or skillet is very hot before adding the beef to achieve a good sear. Serve immediately with steamed jasmine rice or crusty bread. For an extra kick, add a pinch of chili flakes to the dipping sauce.