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Vietnamese Shaking Beef (Bo Luc Lac)

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Vietnamese Shaking Beef (Bo Luc Lac) – an easy delicious steak salad with exotic flavors

Vietnamese steak salad served on a bed of greens and tomatoes, topped with pickled onions and a lime dipping sauce. This widely popular Asian dish combines many taste sensations and creates a harmony of flavors with every bite. The “shaking” in the name refers to the tossing of the beef back and forth in the wok after it’s quickly seared.

You can serve this as a salad for a low carb meal or make some rice on the side. This is traditionally served over a bed of watercress which I couldn’t find, so I used an arugula blend instead. Thick soy sauce is traditionally used here, but you can use low sodium soy sauce instead if this is not available to you.

This was a recent recipe which I wanted to make as authentic as possible and upon doing some research came I came across and this recipe from Ravenous Couple who was guest posting on Rasa Malaysia. I had no doubt this dish would be a hit with my family and I hope you all like it too. I’ve made some adjustments to the recipe to lighten it a little but I tried to stick as close as possible to the original.


Vietnamese Shaking Beef (Bo Luc Lac)

4.55 from 11 votes
6
Cals:268.9
Protein:27.3
Carbs:16.6
Fat:10.1
Course: Dinner, Salad
Cuisine: Chinese, Japanese
Yield: 6 servings
Serving Size: 3 oz beef + lettuce, onions, tomato

Ingredients

Marinade:

  • 1 1/2 lbs beef top sirloin, fat trimmed and cut into 1″ cubes
  • 5 cloves crushed garlic
  • 1 tbsp agave or sugar
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tsp thick soy sauce, or use low sodium soy sauce

Vinaigrette

  • 1/2 cup rice vinegar
  • 1 1/2 tbs sugar, or agave
  • 1 1/2 tsp kosher salt

Dipping Sauce

  • juice of 1 lime
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked pepper

Salad:

  • 1 small red onion, thinly sliced
  • 4 cups watercress leaves or mixed baby greens
  • 2 to matoes, thinly sliced
  • 1 tbsp canola oil, divided

Instructions

  • Marinate steak at least 1 hour before cooking, or overnight for best results.
  • Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.
  • For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
  • Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes.
  • Prepare bed of greens and tomatoes in a serving platter and set aside.
  • Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
  • Heat a large wok or pan over high heat.
  • When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) 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.
  • Repeat this with the second batch of meat using the remainder of the oil.
  • Transfer beef to bed of watercress and tomatoes.
  • Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions.
  • Serve with lime dipping sauce.

Last Step:

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Nutrition

Serving: 3 oz beef + lettuce, onions, tomato, Calories: 268.9 kcal, Carbohydrates: 16.6 g, Protein: 27.3 g, Fat: 10.1 g, Sodium: 1451 mg, Fiber: 0.9 g, Sugar: 12 g

Categories:

Vietnamese Shaking Beef (Bo Luc Lac) – an easy delicious steak salad with exotic flavors

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97 comments on “Vietnamese Shaking Beef (Bo Luc Lac)”

  1. Pingback: Vietnamese Shaking Beef (Bo Luc Lac) - Powerful Handmade site

  2. I first made this recipe over a year ago and just couldn’t believe how good it was – and how simple!  I followed the recipe exactly and, other than the addition of cucumber that I agree would be tasty, can’t imagine that it could be better.

    To those who wonder about oyster sauce AND fish sauce:  they are very different.  The fish sauce has the consistency of soy, is salty and very fishy by itself; you only need a little, and a small amount gives the dish an amazing depth of flavor that is not itself fishy.  Soy sauce is a decent substitute, but you will lose a note of flavor.  I would recommend, if you can’t use fish sauce, finding another style of soy sauce to use – like dark soy – to keep layers of flavor.

    The oyster sauce is thick and sweet, similar to hoisin (which several people have posted successfully using as a substitution) and tastes nothing like fish sauce.

    I just made my vinaigrette and put my beef in the fridge to marinate for tonight.  I was licking the bowl.  Can’t wait!

  3. It was fantastic! My whole family loved it, including the children! Thank you for developing such wonderful recipes.! My son’s friend made a few dinners for him from your cookbook and he was so in love with the what he tasted that he bought me the Skinny Taste cookbook. It is a really wonderful resource.

  4. another marvelous recipe. This just goes to show – if you use good seasoning and fresh herbs
    and spices – you don’t need calories to make something taste good. 
      I added mint to my salad. 

  5. just put this together for a a dinner party today. I tasted the dipping sauce and it is really salty–is that right?

  6. I just made this recipe and it was so insanely good! Had with a small portion of brown rice and it was filling and it was so delicious! Super easy to make too.

  7. Avatar photo
    Basia Onoszko

    Gina, you are my hero…my husband and I are Polish and we got tired of meat and potatoes dinners which was something I came up when had no clue what to cook for us. I'm pretty good at cooking all Polish recipes just wanted something tasty and healthy and I found you 🙂 I have tried some of your dishes already and making this dish next 🙂 Love you girl 🙂

  8. Avatar photo
    Yến My Nguyễn Đỗ

    Wow, I'm a Vietnamese, and I quite love how you called this dish, shaking beef. How cute! 😀
    And the beef look so great.

  9. One of the world's great mysteries:

    Why do people post review comments on recipes BEFORE they've cooked and tasted it?

  10. This was amazing. I cut my beef a bit too small, but it still turned out delicious. LOVED the addition of the pickled onions. I love them with anything, but this worked perfectly. Thanks for the awesome recipes, Gina!!

  11. Avatar photo
    Jennifer Rodriguez

    I am new to the Skinny Taste website and am so glad I ran across it! I have made several of the recipes and all of them have been deemed "keepers" by my foodie family.
    I made this for dinner last night and it was amazing! I marinated the beef overnight and it was delicious. My 12 yr old son said, "I really like all of these salad things we have been having." Thanks for the great healthy recipes!

  12. Outstanding!! Hubby and I loved this and the combo of flavors.. Marinate the beef and pickled onion as long as possible.. We didn't have mixed greens, but sliced baby romaine was a simple substitute.. This goes into our regular rotation!! Thank you SO much!

  13. Avatar photo
    Avengers Leather Jackets

    Looks like something worth trying. I am listing the ingredients on my shopping list.

  14. I started Weight Watchers a couple of months ago and was getting tired of their recipes. I was stoked when I found Skinny Taste a couple of weeks ago and have made many recipes from the site and none have steered me wrong. My husband loves the recipes, which is a good thing as he is a little picky. This recipe in particular was spectacular! I have not used fish sauce before so it was nice experimenting with new ingredients. Thanks Gina!!

  15. Wow! Looks so good. Cant wait to try! What other choices of tender beef could I use in place of the sirloin?

  16. Avatar photo
    The wacky Neale family

    Delish!!! made 2lbs of meat and the fam was literally licking the plate and fitghting over who could have thirds!!! A hit from my 1 yr old to my 15 yr old!