This classic Vietnamese dish is quick and easy to make on those days when you need dinner on the table in less than 30 minutes. The marinade contains a few Asian ingredients that are usually found in your pantry already—soy sauce, fish sauce, oyster sauce, garlic, onions, and cornstarch. You can make a quick dressing as well if you plan on eating this over a bed of greens.
The History of Shaking Beef
The name Shaking Beef (or Bo Luc Lac) comes from “shaking back and forth” the beef in a wok while cooking. The dish is believed to be inspired by the French culinary tradition when Vietnam was colonized by the French in the late 1880s. Beef consumption rose during this time in Vietnam. It was very unlikely for you to eat an entire piece of steak, so cutting the beef into small cubes was a way to stretch the meat and feed more people.
Today, this dish is served all over Vietnam, and can also be found in many Vietnamese restaurants in the US due to beef being more readily available. There is also a Cambodian version called Lok Lak, served with fried eggs on top along with a lime pepper sauce for dipping.
Shaking beef is commonly served on a bed of fresh lettuce and sliced tomatoes. This was how my mom made this growing up. Mom worked the night shift and had to leave the house by 2:30. She always made dinner for us (me, my brother, and my sister) before she left work. When she made this dish, I knew she was running late for work. Mom also made nuoc cham (Vietnamese dipping sauce) as a dressing on the side.
The Ingredients
Beef: this dish is usually made with flank steak in restaurants. I prefer a well-marbled ribeye, which is more flavorful. Filets can also be used as this cut is more tender. You will want to cut your beef into 1-inch cubes (luc lac refers to the sound of dice). Pro tip: get your ribeye at Costco and cut it in half. Freeze and when you are ready to use, take out and cut into cubes
The Vegetables: this dish is traditionally served on a bed of fresh lettuce. I prefer watercress as it adds some crunchiness to the dish. Slices of tomatoes are served with the lettuce. I prefer slicing sweet plum tomatoes and adding them to my lettuce. Rice wine vinegar and sugar are used to make a quick red onion pickle. If you prefer to skip this, just rinse your thinly sliced red onion under cold water for a few seconds to get rid of the harsh onion taste. You can also make Vietnamese nuoc cham sauce to dip your meat in as well.
The Marinade: the marinade is quite simple and contains a burst of umami flavor. It consists of the below, which can be found in most grocery stores today in the Asian aisle.
- soy sauce
- fish sauce— (the Three Crab brand is my favorite). The fish sauce adds the umami flavor that is associated with Asian dishes
- oyster sauce— made from oyster extract and adds additional umami, lending an earthy, sweet, and salty taste. Add more soy sauce if you don’t have oyster sauce
- salt
- pepper
- sugar (honey can also be used here)
- garlic
- corn starch (to thicken sauce)
A quick pickled onions made of red onions, rice vinegar, sugar, and water
How To Cook
The best method, in my opinion, is using a wok. The wok allows the pan to reach a high temperature quickly, cooking the beef evenly and creating a nice sear. I love this wok as it’s made of carbon steel and heats up quickly for an even cook. If you do not have a wok, you can use a heavy-bottomed pan. Just make sure your pan is HOT before adding the beef. Cooking on low heat will result in tougher meat. I do not recommend using a non-stick pan as the beef will not sear.
After adding oil, wait for the wok or pan to smoke. Then add your beef, searing on each side until even brown. You can “shake” the wok or pan if you like as well. The entire cooking process should take about 2-3 minutes, but no more than 5 minutes. Cubing your meat into even pieces will make this process more efficient.
Plating
Make sure you wash your lettuce and let it completely dry. I like using watercress in this dish. Just place your lettuce on a plate and add the hot beef on top. If using watercress, the hot beef will wilt as you eat. I’ve also used arugula and love the peppery bite with the beef. Pro tip: make sure to add the remaining sauce on top for the final touch.
