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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
Course: Dinner, Salad
Cuisine: Chinese, Japanese
Yield: 6 servings
Serving Size: 3 oz beef + lettuce, onions, tomato



  • 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


  • 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


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


  • 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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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


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. My go-to recipe for Bo Luc Lac.  I marinate it the morning of and the beef still comes out so flavourful and tender!  The whole family enjoys this dish.  

  2. Made this tonight and followed pretty close to as written. Really successful. I did increase both the marinade ratio and time to 6 hours. The only issue was that I added the extra marinade to the second cooking meat batch and it ended up a bit saucy with that batch. Don’t skip the dipping sauce. It really cuts the richness of the marinade and was a savior for the extra sauce in mine. I think if followed as written would likely be perfect.   I did use a beef loin that was fairly marbled and was great. The size of the cube obviously affects the sear and cook time, so some familiarity with your cook top will affect outcome. 

  3. Amazing dish! I marinated the beef over night. It was so tender and full of such incredible flavor.  I can see making this dish again soon. 

  4. This was amazing! Experimented with this when staying with mum and dad this Christmas… Replaced the sweetener with monk fruit to further reduce the carbs (keto here), but this was AMAZING and will make our regular meal rotation!

    Thank you so much for sharing!

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    Jessica Ascione

    Made this last night – what an amazing umami bomb in your mouth with every single bite. The vinaigrette and dipping sauce were so simple, yet so unbelievably flavorful. Instead of dipping I just poured some of the sauce over my salad. I was out of fish sauce so doubled the oyster, and also out of sugar/agave so I used brown sugar – not even slightly disappointed. I always go H.A.M. on the garlic so I used about half a head, And finally, I used Romaine lettuce and New York strip since it’s what I had on hand. Even with all of the alterations it was still to die for. The pickling on the red onion was perfection and I will be doing this forever! This is definitely going into our weekly rotation of dinners for quite a while.

  6. Avatar photo
    Sara lincolin

    Two thinks which people use to see more often or not in winter season 1 is VIETNAMESE SHAKING BEEF and the 2nd is leather jackets. I saw this recipe here and will be asking my mom to cook it for me and secondly I bought captain marvel leather jackets for my self. Thanks for sharing this recipe will be cooking it.

  7. The beef was excellent! I could only find top sirloin in thin cut, so I sliced it like fajita strips and I think I would actually prefer it that way. 

    Someone commented that it was extremely salty and that maybe it was from the marinade… I can confirm that it is from the vinaigrette, not the marinade. I’d recommend cutting the salt in half. 

    Since I was the only one who enjoyed the salad part of the meal, I think I’m going to serve it with rice next time, maybe double the marinade, since the beef absorbed it all while marinating in the refrigerator. 

  8. Hi Gina,
    Great website! Are there any other cuts of meat that would work? Do you think that filet mignon would be okay?

    Thanks in advance!

  9. Wow is this good. Every salad component was as important as the beef. I had to hunt for oyster sauce to a couple grocery stores but I wanted to have this with the called for seasonings. Like pickled onion. Takes the bite out and the lime dipping sauce nice too. The beef had amazing flavor. Loved it, thank you.