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Authentic Vietnamese Shaking Beef (Bò Lúc Lắc)

Close-up of glistening Vietnamese shaking beef cubes served over greens with sliced tomatoes.
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Make restaurant-quality Vietnamese Shaking Beef, Bò Lúc Lắc, at home. This recipe delivers perfectly seared sirloin cubes with a balanced sweet, savory, and umami sauce, ideal for a special meal.

Ingredients

Scale
  • 1.5 lb sirloin steak, cut into 1-inch cubes
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 small onion, cut into wedges
  • 1/4 cup oyster sauce
  • 2 tablespoons water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 4 cups fresh watercress or mixed greens, for serving
  • 1 large tomato, cut into wedges, for serving

Instructions

  1. In a medium bowl, toss the beef cubes with soy sauce, 1 teaspoon sugar, black pepper, and cornstarch. Let this marinate for at least 15 minutes.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it is shimmering. This high heat is key for searing.
  3. Add half of the beef cubes to the hot skillet, making sure not to overcrowd the pan. Sear the beef quickly on all sides until browned, about 2 to 3 minutes. Remove the beef and set it aside. Repeat with the remaining beef and oil.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add the minced garlic and onion wedges. Sauté for 1 minute until fragrant.
  5. In a small bowl, whisk together the oyster sauce, water, Worcestershire sauce, 1 teaspoon sugar, and sesame oil to create the sauce.
  6. Return all the seared beef to the skillet. Pour the sauce mixture over the beef and toss quickly to coat everything evenly. Cook for 1 minute until the sauce thickens slightly.
  7. Remove the skillet from the heat immediately.
  8. Serve the Bò Lúc Lắc immediately over a bed of fresh watercress or mixed greens, garnished with tomato wedges.

Notes

  • For the best sear, make sure your skillet is very hot before adding the beef. Work in batches to maintain high heat.
  • If you want a more traditional presentation, serve this dish over steamed white rice or tomato rice.
  • You can substitute sirloin with filet mignon for a more tender result, though sirloin provides a better texture for shaking.

Nutrition

Find it online: https://carlacooking.com/vietnamese-shaking-beef-bo-luc-lac-recipe/