Bo Luc Lac or “Shaking Beef”, is a Vietnamese dish that is somewhat a celebratory dish, since a nice piece of beef is not very common in Vietnam. Also, in Vietnam, when they make this dish, they would use tougher cuts of meat and cut the meat into small cubes so it becomes more tender. However, since most people reading this either living in the Americas or Europe, where good beef is very accessible, let’s uses some good cuts. Also, the reason why it’s called shaking beef it’s because after you sear the meat on both sides, you toss, or shake the pan so that the meat would be burnt. This dish is super simple and only takes about 10 min to cook, this particular recipe serves about 2 to 3 people.
- 1 1/2 lb steaks (sirloin is my favorite, but use your favorite cut)
- 1/2 tsp ground black pepper
- 1 1/2 tsp sugar
- 2 cloves garlic
- 2 tbsp oyster sauce
- 1 tsp fish sauce
- 3 tbsp soy sauce
- 2 tbsp vegetable or canola oil
How to make this:
- Trim the excess fat from the steak, then cut the steak into 3/4 or 1/2-inch cubes, then, marinade the meat with the pepper, sugar, minced garlic, oyster sauce, fish sauce and soy sauce. Coat the meat and let the beef sit for 30 min to 2 hours (don’t marinade for too long to avoid the beef turning too dark)
- Heat the oil in a large skillet or any pan with a thick bottom over medium-high heat. Place the meat in a single layer, if you have too much meat, cook the meat in 2 batches. Let the meat sear for about 1 min, then flip the meat and sear for another 1 min, then start to shake/toss the meat in the pan for about 2 min.
- You can eat it by itself, or sever it with some watercress tossed in sugar, salt, pepper, & vinegar, and some sliced tomatoes. A good side dish will be french fries or rice, but it’s perfect for almost anything