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Vietnamese Shaking Beef (Bo Luc Lac)

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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Dish
Cuisine: Vietnamese
Servings: 2 people
Author: delightfulplate


For the beef

  • 0.75 lb filet mignon, ribeye or high quality cut of beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • black pepper
  • 1 small red onion
  • 3 stalks of scallions
  • 4 cloves of garlic
  • 1 1/2 tablespoons butter
  • cooking oil

For the soy sauce mixture

  • 2 tablespoons rice vinegar
  • 2 teaspoons dark soy sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 tablespoon fish sauce
  • 1 teaspoon oyster sauce
  • 2 teaspoons sugar

For the salad

  • 2-3 oz baby cress (or baby arugula)
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon sugar
  • 1 ripe tomato


  • Dice the beef into 1 1/4 inch thick cubes. Marinate with 1/4 teaspoon salt, 1/4 teaspoon sugar, plenty of black pepper. Set aside to come near to room temperature.
  • Mix the cress with 2 teaspoons of rice vinegar, 1/4 teaspoon of sugar. Slice the tomato thinly. Arrange the cress salad and tomato slices on a serving plate.
    Baby cress mixed with rice vinegar and sugar for Vietnamese shaking beef (Bo Luc Lac)
  • Thinly slice red onion. Cut scallions into 1 1/2 inch long pieces. Mince the garlic.
    Other ingredients for Vietnamese shaking beef (Bo Luc Lac)
  • In a bowl, combine all ingredients to make the soy sauce mixture. Taste and adjust the sauce to your liking, set aside.
  • Place a wok or a heavy-bottomed pan over medium-high to high heat. When the pan is hot, add oil and then add the beef cubes. Sear for 45 seconds to 1 minute until brown and then flip to the other side, sear for 45 seconds or until brown. Work in batches if needed.
    Searing beef for Vietnamese shaking beef (Bo Lac Lac)
  • Add onion slices to the pan, stir-fry the beef and onion for about 30 seconds.
  • Add the soy sauce mixture, shake the wok or stir to coat the beef with the sauce. Then add the butter and garlic, constantly stir and cook for a few seconds or until butter melts completely and everything is combined. This step should be done very quickly to avoid over-cooking the beef.
    Add soy sauce mixture, butter, garlic and scallions to finish cooking Vietnamese shaking beef (Bo Lac Lac)
  • Add the scallion pieces, quickly mix together and then transfer the beef to the serving plate on top of the cress and tomato.