Vietnamese Shaking Beef (Bo Luc Lac) is an easy and delicious one-pan meal that is excellent for everyday meals as well as special occasions. This dish features tender and flavorful beef plated on a bed of green cress and fresh tomatoes.
In Vietnamese, “bo” means beef and “luc lac” means shaking. The funny name of this dish comes from the way it is cooked. The cook adds beef to a hot pan and then shakes the pan constantly to cook/sear and move the meat around. I think this Southern Vietnamese dish is a popular menu item in a lot of restaurants in the U.S. Vietnamese cooks in the U.S. often plate it on a bed of watercress and tomato salad and serve with rice. I think it even goes great with fries and bread.
How to cook Vietnamese Shaking Beef (Bo Luc Lac)
We have been adding this dish to our meal rotation because it is tasty and doesn’t require a lot of efforts to make. I simply love a one-pan meal that is freshly prepared and can be put on the table in 30 minutes.
The first ingredient is of course beef. Vietnamese cooks generally agree that the higher quality cut of meat, the more delicious the dish will be. Many like to use tender cut like filet mignon. I like to use ribeye after trimming off excess fat because it’s very flavorful. So just pick a good quality cut of beef that you like.
I often use baby cress to make the bed of salad under the beef. It is much more tender than watercress. If you can’t find baby cress or watercress, you can use baby arugula although it is more peppery than cress.
Other ingredients are just aromatics and common Vietnamese condiments that you can easily find at both Asian and Western grocery stores.