Traditional Vietnamese Shaking Beef (Bo Luc Lac)
This is a easy recipe for a Vietnamese dish called Bo Luc Lac and Vietnamese Shaking Beef. It is marinated in Vietnamese flavors served with lettuce, pickled red onions, and tomatoes.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic (minced)
- 1 tbsp fish sauce
- 2 tsp oyster sauce
- 1 tbsp light brown sugar (see note 1)
- 1 tbsp dark soy sauce (see note 2)
- 1 tsp black pepper
- 1 tbsp sake (optional)
- 2 lb ribeye steak (1 inch cubes, see note 3)
- 2/3 cup water
- 1/3 cup rice wine vinegar (see note 4)
- 1 tsp granulated sugar
- 1 red onion (thinly sliced, divided, see note 5)
- 1 head lettuce
- 2 tomatoes
Instructions
- 1
Add the garlic, fish sauce, oyster sauce, brown sugar, black soy sauce, pepper, and sake into a large bowl. Whisk together until combined. Add the steak to the bowl and coat with the marinade. Set aside to marinate for 30 minutes.
- 2
Make the pickled red onions. Mix together the water, rice wine vinegar, and sugar in a small bowl. Add half the red onion and set aside.
- 3
Cook the steak after marinating for 30 minutes. First, heat a tablespoon of oil in a wok or large pan over high heat. Make sure it coats the entire bottom of the pan. Add in the steak.
- 4
Cook the steak for about 1-3 minutes per side until you get a brown sear on all sides. You are aiming for medium rare to medium. You may cook for more or less time depending on how thick your steak is.
- 5
Remove the steak from the heat. Add the rest of the onion to the pan and saute until soft (2-3 minutes).
- 6
Once the steak is done cooking, serve over a bed of lettuce with pickled red onions and sliced tomatoes.