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Bo Luc Lac (Vietnamese Shaking Beef)

Tender cubes of deeply savory marinated beef seared to perfection over high heat, served atop crisp watercress and fresh tomatoes, accompanied by a zesty lime-pepper dipping sauce.

Prep 20 min Cook 10 min Total 60 min Level Intermediate

Serves 4

Ingredients

Beef and Marinade

1.5 lbs Beef tenderloin or ribeye — cut into 1-inch cubes
4 cloves Garlic — minced
1.5 tablespoons Soy sauce
1 tablespoon Oyster sauce
1 teaspoon Fish sauce
1 tablespoon Sugar
1 teaspoon Black pepper — freshly ground
1 teaspoon Cornstarch
2 tablespoons Neutral oil — divided (for marinade and cooking)
1 tablespoon Unsalted butter (optional) — for finishing

Salad Bed

1 bunch Watercress — tough stems removed, washed and dried (can substitute baby lettuce)
2 whole Roma tomatoes — sliced thinly
0.5 medium Red onion — thinly sliced
2 tablespoons White vinegar — for quick pickling onions
1 teaspoon Sugar — for quick pickling onions

Lime-Pepper Dipping Sauce

1 teaspoon Sea salt
0.5 teaspoon Black pepper — freshly ground
1 whole Lime — cut into wedges

Instructions

In a bowl, combine minced garlic, soy sauce, oyster sauce, fish sauce, 1 tablespoon sugar, 1 teaspoon black pepper, cornstarch, and 1 tablespoon of neutral oil. Add the beef cubes and toss to coat evenly. Cover and let marinate at room temperature for 30 minutes.
~35 min
Marinating at room temperature helps the beef cook more evenly.
In a small bowl, mix the sliced red onion with white vinegar and 1 teaspoon of sugar. Toss well and let sit to quickly pickle while you prepare the rest of the dish.
~5 min
This reduces the harsh bite of the raw onion and adds a bright acidity.
Prepare the salad bed on a large serving platter. Spread the watercress evenly. Arrange the sliced tomatoes around the edges. Drain the pickled red onions and scatter them over the greens.
~5 min
Prepare the dipping sauce by placing the salt and pepper in small individual dipping bowls. Serve with lime wedges on the side, instructing diners to squeeze the lime juice into the salt and pepper right before eating.
~2 min
Heat a wok or large cast-iron skillet over the highest heat possible until smoking. Add the remaining 1 tablespoon of neutral oil. Swirl to coat the pan.
~3 min
Make sure your exhaust fan is on; it will get smoky!
Add the beef cubes in a single layer, ensuring they are not crowded. Let them sit untouched for 1-2 minutes to develop a deep brown crust.
~2 min
If your pan is small, cook in two batches to avoid steaming the meat.
Shake the pan or use tongs to toss the beef cubes, searing the other sides for an additional 1-2 minutes for medium-rare. If using butter, add it in the last 30 seconds of cooking, tossing the beef to coat in the melting butter.
~2 min
The name 'shaking beef' comes from this continuous tossing motion.
Immediately transfer the hot beef and any pan juices directly onto the prepared watercress bed. Serve immediately with the lime-pepper dipping sauce and steamed jasmine rice.
~1 min
The heat from the beef will slightly wilt the watercress, enhancing its flavor.

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

950

Sodium (mg)

115

Cholesterol (mg)

Equipment

Wok or large cast-iron skillet
Cutting board
Chef's knife
Mixing bowls
Tongs

Tips & Storage

Use a tender cut of beef like filet mignon, ribeye, or sirloin, as the quick cooking method won't tenderize tougher cuts.
Do not overcrowd the wok. Overcrowding drops the temperature and steams the meat instead of searing it.
Dry the beef cubes with paper towels before mixing them with the marinade to ensure maximum browning.
Storage: Store leftover beef in an airtight container in the refrigerator for up to 3 days. Store the watercress salad separately to prevent wilting. Reheat the beef quickly in a hot skillet until just warmed through to avoid overcooking.