That’s it, my friends. I hope you enjoy this bo luc lac recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! Today we’re cooking up a delicious Vietnamese Shaking Beef Recipe called “Bo Luc Lac”, and I already know you’re going to love it. “Luc lac” is Vietnamese for “shake”, referring to the stir frying of the beef, hence the name. It’s usually served in Vietnamese restaurants accompanied by a mix of stir fried vegetables, and served with rice or over salad greens for a delicious beef salad. It isn’t typically a spicy dish, though you can easily add in some spicy chili flakes like I do, though it’s huge on flavor just as it is. Let’s talk about how to make bo luc lac, shall we?
Beef. You can use your favorite, but I recommend filet mignon. For a serious flavor splurge, make it with Wagyu Steak Cuts from Snake River Farms or these Wagyu Steak Slices from Snake River Farms (affiliate links, my friends). Turns out amazing! Definitely worth it. FOR THE MARINADE Vegetable Oil. Soy Sauce. Garlic. Sugar. Optional, though traditionally used. Salt and Black Pepper. I like to add a bit of red chili flake to mine, but Shaking Beef is not traditionally spicy. FOR THE SHAKING BEEF Liquids. Rice Vinegar, Mirin, Soy Sauce, Dark Soy Sauce, Fish Sauce, Vegetable Oil. Sugar. For a touch of sweet. Vegetables. Red or Yellow Onion, Garlic, Scallions, Watercress (or other salad greens), Cucumber, Cherry Tomatoes. DIPPING SAUCE Lime Juice. Salt and Black Pepper.
Marinate at least 30 minutes, though I like to start my marinade in the morning for more flavor penetration. Stir Fry the Marinated Beef. Get a wok or large pan heated up with oil over high heat, then stir fry the beef in batches to get a nice brown crust on them. “Luc lac” literally means “shake” in Vietnamese, referring to the technique of shaking the beef in the pan as you cook it. Get your shake on! Stir Fry the Vegetables. Stir fry the red onion, scallions, and garlic in the hot. pan. Serve It Up! Serve it at room temperature over a mix of watercress or other salad greens, cucumbers, tomatoes. Boom! Done! Your shaking beef is ready to serve. It smells amazing in here! And it’s so easy to make? Are you ready to dig in? You can also freeze it for 2-3 months in freezer containers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Vietnamese Home Cooking, by Charles Phan (affiliate link, my friends!)
Recommended Beef
Want to make this recipe extra special and delicious? Make it with Wagyu Steak Cuts from Snake River Farms or these Wagyu Steak Slices from Snake River Farms (affiliate links, my friends). Make the recipe seriously amazing!
