Shaking Beef (Bo Luc Lac)

When You Need Dinner Fast and Flavorful

Juicy seared steak cubes tossed with garlic, onions, and a savory-sweet sauce—served over crisp greens with pickled red onions and tomatoes. A Vietnamese classic that comes together in under 30 minutes.

There’s something about the sizzle of beef in a hot pan that just hits right. Growing up, I knew Mom was running late for her night shift when she whipped up Bò Lúc Lắc. Quick, satisfying, and full of flavor, it was her go-to for a fast dinner before heading out the door.

This dish, whose name translates to “shaking beef,” refers to the back-and-forth motion of the wok as the beef sears. It’s a staple in Vietnamese households and restaurants alike, often served over a bed of fresh greens with a side of rice or crusty bread.

Bò Lúc Lắc wasn’t just a meal—it was the kind of dish that let you sit down, unwind, and enjoy every bite without needing to dress it up or fuss over it. It was casual, but still felt special.

Why this Recipe Works

• Quick and easy – Ready in under 30 minutes, perfect for busy weeknights.

• Bold flavors – A marinade of soy sauce, fish sauce, and oyster sauce delivers umami depth.

• Versatile serving options – Serve over greens, rice, or with a baguette.

• Family favorite – A dish that’s stood the test of time in many households.

Tips for Making Shaking Beef (Bo Luc Lac)

• Choose the right cut – Ribeye offers rich flavor, but sirloin or filet mignon work well too.

• Marinate wisely – A short marination time is sufficient; over-marinating can affect texture.

• High heat is key – Ensure your pan is hot to achieve a good sear on the beef.

• Don’t overcrowd the pan – Cook in batches if necessary to maintain heat and sear. 

🌱 A Bite of Sustainability

Opting for locally sourced beef and seasonal greens not only enhances flavor but also supports local farmers and reduces your carbon footprint. Using every part of your produce, like pickling onions, minimizes waste and adds depth to your meals.

How To Make Shaking Beef (Bo Luc Lac)

Vietnamese Shaking Beef (Bò Lúc Lắc) features tender beef cubes seared with garlic and onions, served over fresh greens with pickled red onions and tomatoes.

You will need:

For the Beef and Marinade:

• 1 lb beef (ribeye, sirloin, or filet mignon), cut into 1-inch cubes

• 1 tbsp soy sauce

• 1 tbsp fish sauce

• 1 tbsp oyster sauce

• 1 tsp sugar (or honey)

• 2 cloves garlic, minced

• 1 tsp cornstarch

• 1/2 tsp freshly ground black pepper

For the Salad:

• 4 cups watercress or mixed greens

• 1 cup cherry or plum tomatoes, halved

• 1/2 red onion, thinly sliced

• 2 tbsp rice vinegar

• 1 tsp sugar

• Pinch of salt and freshly ground black pepper

Marinate the Beef

In a bowl, combine soy sauce, fish sauce, oyster sauce, sugar, garlic, cornstarch, and black pepper. Add beef cubes and toss to coat. Let sit for 15–20 minutes.

Prepare the Onions

Rinse the sliced onions under cold running water for a minute. Drain and set aside.

Sear the Beef

Heat a large skillet or wok over high heat. Add a tablespoon of oil. Once hot, add beef in a single layer, cooking in batches if necessary. Sear for about 1–2 minutes per side until browned but still medium-rare inside. Remove and set aside.

Assemble and Serve

To a large bowl, add the rice vinegar, sugar, ground black pepper, and a pinch of sea salt. Stir to combine. Arrange watercress or greens on a platter on top, but do not mix. Top with halved tomatoes and red onions. Place seared beef over salad and serve immediately.

Shake Things Up Tonight

Bò Lúc Lắc is more than just a meal; it’s a flavorful experience that brings the essence of Vietnamese cooking to your table. Quick to prepare and bursting with taste, it’s sure to become a staple in your recipe rotation.