Bo Luc Lac
The Quirky Foodster Team
Ingredients
- Beef sirloin or tenderloin, cut into cubes — 600 g (1.3 lb)
- Garlic cloves, minced — 4
- Soy sauce — 2 tbsp
- Oyster sauce — 1 tbsp
- Fish sauce — 1 tbsp
- Sugar — 1 tsp
- Vegetable oil — 2 tbsp
- Red onion, sliced — 1
- Lime juice — 1 tbsp
- Salad leaves and sliced tomato, to serve
- Black pepper, — to taste
Method
- In a bowl, combine the beef cubes with half the garlic, soy sauce, oyster sauce, fish sauce, sugar and black pepper. Marinate for at least 20 minutes.
- Heat the oil in a wok or large frying pan over very high heat until nearly smoking.
- Add the remaining garlic and sauté for 30 seconds until fragrant.
- Add the marinated beef in a single layer, without overcrowding, and sear for 1-2 minutes without moving, then toss and cook for a further 1-2 minutes, until browned outside but still pink inside for medium-rare.
- Remove from heat and toss with the lime juice.
- Serve immediately over a bed of salad leaves with sliced onion and tomato, alongside steamed rice.
Introduction: Bo luc lac, meaning 'shaking beef', gets its name from the technique of tossing cubed beef in a hot wok or pan.
Cultural Background: Bo luc lac, meaning 'shaking beef', gets its name from the technique of tossing cubed beef in a hot wok or pan. Marinated in garlic and soy sauce, then quickly seared to a perfect medium-rare, it's a popular main dish served over rice or salad, reflecting French culinary influence blended with Vietnamese flavours.
Tips: Cook over very high heat and don't overcrowd the pan — this is essential for a proper sear rather than steaming the beef. Use a good-quality, tender cut of beef, as it's cooked quickly and needs to be naturally tender. Toss the beef with lime juice right at the end for a bright, fresh finish.
Variations: Serve over rice instead of salad for a heartier meal. Add sliced bell pepper to the pan along with the beef for extra colour and crunch. Adjust marinating time up to a few hours for deeper flavour. A vegetarian version can use marinated and seared mushrooms or plant-based beef substitute, with soy sauce replacing fish sauce.
Storage: Refrigerate in an airtight container for up to 2 days; best enjoyed fresh, as the beef can toughen on reheating.
Reheating: Reheat very briefly in a hot pan, just until warmed through, to avoid overcooking the beef further.
FAQs:
Q: Why is it called 'shaking beef'?
A: The name refers to the technique of shaking or tossing the pan while cooking the beef cubes quickly over very high heat.
Q: What cut of beef works best?
A: A tender cut such as sirloin or tenderloin works best, as the dish relies on a very quick sear rather than long cooking to tenderise tougher cuts.
Q: Can I make this dish less rare?
A: Yes, simply cook the beef a minute or two longer to your preferred doneness, though traditionally it's served medium-rare.
- Beef sirloin or tenderloin, cut into cubes — 600 g (1.3 lb)
- Garlic cloves, minced — 4
- Soy sauce — 2 tbsp
- Oyster sauce — 1 tbsp
- Fish sauce — 1 tbsp
- Sugar — 1 tsp
- Vegetable oil — 2 tbsp
- Red onion, sliced — 1
- Lime juice — 1 tbsp
- Salad leaves and sliced tomato, to serve
- Black pepper, — to taste
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