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recipe bo luc lac
Abdelaziz

Bo Luc Lac (Vietnamese Shaking Beef)

Cubes of sirloin marinated in oyster sauce, soy and fish sauce, seared hard in batches and shaken with onions, served with a lime-ginger dipping sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vietnamese
Calories: 375
Ingredients Method Notes

Ingredients
  

Beef and marinade
  • 1.5 pounds beef sirloin or tenderloin cut into 1-inch cubes
  • 2 1/4 tablespoons oyster sauce
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon granulated sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon black pepper coarsely ground
  • 1 teaspoon garlic minced (about 3 cloves)
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
For sauteing
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large yellow onion cut into wedges
Dipping sauce (nuoc cham gung)
  • 1 lime juiced
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 small garlic clove minced, optional
  • 1/2 teaspoon fresh ginger finely grated

Method
 

  1. Toss the beef cubes with the oyster sauce, soy sauce, sugar, fish sauce, garlic, pepper, sesame oil and cornstarch. Marinate 15 to 20 minutes.
  2. Meanwhile, stir together the lime juice, sugar, fish sauce, garlic and ginger for the dipping sauce, and cut the onion into wedges.
  3. Heat the olive oil and butter in a wok or large pan over high heat. Sear half the beef in a single layer 1 to 2 minutes per side until well browned, then set aside. Repeat with the rest.
  4. Add the onion wedges to the pan with a little more oil if needed and cook about 2 minutes until softened and lightly charred.
  5. Return all the beef to the pan and shake it for about 30 seconds to combine. Serve right away with the dipping sauce.

Notes

Nutrition values are estimates per serving and vary with the cut of beef.