Shaking Beef (Bo Luc Lac or Thit Bo Luc Lac)
on Nov 06, 2025
This post may contain affiliate links. Please read our disclosure policy.
Shaking Beef, or Bo Luc Lac, is a beloved Vietnamese stir-fry featuring marinated beef seared until caramelized on the outside and tender on the inside. It’s served over crisp lettuce, juicy tomatoes, often with a simple yet bright lime dipping sauce that balances the richness of the beef. Fast to make and full of vibrant flavor, it’s the kind of meal that feels both restaurant-level and weeknight-manageable.
This sweet and tart beef dish will seriously have your taste buds doing a little jig with the vibrant flavor combinations so prevalent and irresistible in Southeast Asian cooking. The name alone is enticing. Luc lac means “to shake” in Vietnamese, which refers to the quick shaking motion Vietnamese chefs use when quickly cooking this meat in a hot wok or pan. It is sometimes served as a snack or appetizer, or as a main course over a salad, with rice on the side.
Apparently, it was the French who introduced beef into Vietnamese cooking, and interestingly, this dish is sometimes served with a baguette, though I prefer rice. Beef has traditionally been a luxury food in Vietnam. It is usually used sparingly and in small quantities, so this is a special occasion dish (especially when you make it with a fancy cut of beef). The beef (thit bo) is cut into small pieces, which are then quickly cooked (luc lac, which refers to the shaking of the pan or wok).
What's In This Post?
When the cooked beef and the juices are spooned over the bed of watercress surrounded by tomato, cucumber, and herbs, the hot meat and juices wilt and greens and season them. Make sure to scoop up the greens and vegetables along with the beef when serving.
By signing up, you agree to our Privacy Policy.
This would be amazing served with Vietnamese Mango Salad with Shrimp. Also, don’t miss this popular Mongolian beef recipe!
What's In This Post?
Bo Luc Lac Inspirations
This recipe was inspired by a number of versions of this dish, including one by Chef Charles Phan, who serves this beef dish at his beloved award-winning restaurant in San Francisco, The Slanted Door. Also, one by Mai Pham, author of Pleasures of the Vietnamese Table.
Pham also suggests the inclusion of a small amount of oyster sauce and an optional addition of small pieces of fresh pineapple. I left them out to streamline the dish, but I think they would be exciting additions to the dish.
Ingredients
- Sugar – A little bit of sugar is often used in Southeast Asian cooking to balance out the salty and sour flavors.
- Oil – Use a neutrally flavored oil, like vegetable to cook the beef.
- Soy sauce – I usually use less-sodium soy sauce, but since there isn’t much in this dish, any version is fine. You can substitute tamari or gluten-free soy sauce if you want to keep this dish gluten-free.
- Black pepper – Add to taste, using freshly ground if possible.
- Beef – The optimal cut of beef for this dish is filet mignon, since it cooks very quickly, and you want the results to be fork-tender. You can use any well-marbled cut of steak, such as NY strip or bottom sirloin, or tri-tip. Cut the meat into 1-inch cubes.
- Fish sauce – Adds that unmistakable Southeast Asian flavor.
- Rice vinegar – Use unseasoned if you have a choice.
- Chile pepper – This is optional, but adds a nice kick. You can use a Thai or serrano chile, and if you want even more heat, leave the seeds in the pepper.
- Scallions – Cut into 1-inch pieces, both white and light green parts.
- Red onion – halved and thinly sliced (yellow is also fine!)
- Garlic – Please use fresh if you can.
- Unsalted butter – This smooths out the sauce at the end and adds a bit of richness.
- Lime juice – Adds a final burst of acidity as the dish finishes cooking.
For Serving:
- Watercress – Make sure it is washed to remove any grit and well dried. This will form the base for the beef dish.
- Cucumber – Provides crunch and freshness. Use seedless or baby cucumbers if possible.
- Tomato – You can use one large tomato, cut into wedges, or a generous handful of cherry tomatoes, halved
- Lime – Cut into wedges so people can squeeze a bit more fresh juice over their portions.
- Basil leaves – try your best to get Thai or Asian basil leaves, which have a different flavor. Italian basil can be used in a pinch.
- Hot cooked rice – I like to serve this one on the side. You can choose from white, jasmine, basmati, or brown rice.
How to Make Vietnamese Shaking Beef
- Marinate the beef: Make the marinade in a large bowl. Coat the beef with the marinade, and let it marinate for 1-2 hours.
- Make the sauce: In a small bowl, mix the remaining sugar, soy sauce, fish sauce, and rice vinegar, adding the chile pepper if you want it a little spicier.
- Stir-fry the beef: Heat a large skillet or wok over medium-high heat. Add some oil. Add half of the meat and cook without stirring at all for 1 minute. Turn the meat and cook without stirring for another minute. Give the meat a quick stir and transfer it to a bowl. Repeat with the rest of the oil and the rest of the meat.
The Key Step to This Recipe
You must cook the beef in batches in order for it to get that great sear, which adds to the flavor and texture. Also, make sure to leave the beef undisturbed in the hot pan for a minute on each of two sides. Otherwise, the beef will get cooked, but won’t brown properly. It is the browning in the wok or the skillet that helps the dish build flavor and interest.
- Combine everything and stir-fry: Briefly stir-fry the scallions, onions, and garlic. Return the meat to the pan and stir for a minute to combine. Restir the soy sauce mixture and pour it into the pan. Stir and shake the pan so that the sauce comes to a simmer and coats the meat, then add the butter and cook (or shake!) until melted and blended into the sauce.
- Serve: While the meat is cooking, spread the watercress onto a large serving platter and transfer the beef and its sauce over the top of the greens. Sprinkle the lime juice over the beef. Arrange the cucumber, tomato, lime wedges, and basil leaves attractively around the meat. Serve hot with the hot rice.
What to Serve With Shaking Beef
Pin this now to find it later
Pin It
Shaking Beef (Bo Luc Lac)
Ingredients
- 2 tablespoons sugar (divided)
- ¼ cup plus 1 tablespoon vegetable oil (divided)
- 2 tablespoons soy sauce (preferably less-sodium, divided)
- ¼ teaspoon freshly ground black pepper (plus more to taste if needed)
- 1 ½ pounds filet mignon (cut into 1-inch cubes, see Note)
- 2 tablespoons fish sauce
- 3 tablespoons rice vinegar
- 1 Thai bird chile pepper or 1/2 serrano chile (seeded and chopped, optional)
- 6 scallions (cut into 1-inch pieces, white and light green parts)
- 1 red onion (halved and thinly sliced)
- 1 tablespoon minced garlic
- 1 tablespoon unsalted butter
- Juice of 1 lime
For serving:
- 3 cups watercress (washed and dried)
- Sliced cucumber
- 1 tomato (cut into wedges)
- 1 lime (cut into wedges)
- Asian or Thai basil leaves
- Hot cooked rice
Instructions
- In a large bowl, combine 1 tablespoon of the sugar, 1 tablespoon vegetable oil, 1 tablespoon soy sauce, and 1/4 teaspoon freshly ground pepper. Add the beef and toss to coat. Let stand at room temperature for 1 hour or refrigerate for 2 hours.
- In a small bowl whisk together the remaining 1 tablespoon sugar, 1 tablespoon soy sauce, fish sauce, and rice vinegar. Mix in the chile pepper if using.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of the remaining vegetable oil and heat until smoking. Add half of the meat and cook without stirring at all for 1 minute. Turn the meat and cook without stirring for another minute. Give the meat a quick stir and transfer it to a bowl. Repeat with the remaining 2 tablespoons vegetable oil and the rest of the meat. Transfer to second batch of meat to the bowl.
- Pour off all but 1 tablespoon of the oil. Add the scallions, onions, and garlic to the pan and cook for just about 30 seconds, stirring, over medium-high heat until you can smell the garlic. Return the meat to the pan and stir for a minute to combine. Restir the soy sauce mixture and pour it into the pan. Stir and shake the pan so that the sauce comes to a simmer and coats the meat, about 2 minutes. Add the butter and cook (or shake!) until melted and blended into the sauce.
- While the meat is cooking, spread the watercress onto a large serving platter and transfer the beef and its sauce over the top of the greens. Sprinkle the lime juice over the beef. Arrange the cucumber, tomato, lime wedges, and basil leaves attractively around the meat. Serve hot with the hot rice.
