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Bo Luc Lac Vietnamese Shaking Beef

Easy classic Vietnamese beef stir fry recipe.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: beef, bo luc lac, stir fry
Servings: 4 people
Calories: 310kcal
Author: Hong and Kim


Beef Marinade:

  • 1.5 lbs beef sirloin or tender cut such as filet cut into 1″ cubes
  • 2 tbs minced garlic
  • 1.5 tbs sugar
  • 2 tbs oyster sauce
  • 1 tbs fish sauce
  • 1 tbs sesame oil
  • 1 tbs thick soy sauce


  • 1/4 cup rice vinegar
  • 1 ts salt
  • 1 ts sugar


  • 1 red onion
  • 1 bunch watercress or any leafy greens
  • 1 tomato sliced thin


  • Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.
  • Prepare vinaigrette by mixing rice vinegar with salt and sugar. Adjust to taste. It should be a balance of sour, salty and sweet.
  • Thinly slice the red onion and use about 2 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.
  • Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary.
  • Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.


Calories: 310kcal | Carbohydrates: 16g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1367mg | Potassium: 736mg | Fiber: 1g | Sugar: 11g | Vitamin A: 456IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 3mg
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