Cubed beef seared hard and fast in a garlicky, peppery sauce, tossed over watercress and served with rice or a simple salad.
Bo luc lac
- 500 g beef sirloin or rump, cubed
- 4 cloves garlic, chopped
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp black pepper
- watercress or lettuce, to serve
- lime wedges, to serve
- 2 tbsp oil
- Mix the beef with soy sauce, half the garlic and black pepper, and marinate for 15 minutes.
- Heat the oil in a wok or heavy pan until very hot.
- Sear the beef in batches, shaking the pan frequently, until browned but still pink in the middle, then remove.
- Add the remaining garlic to the pan and fry briefly.
- Return the beef to the pan with the oyster sauce, fish sauce and sugar, tossing to coat.
- Serve over watercress or lettuce with lime wedges.
What is bo luc lac?
Bo luc lac is a Vietnamese dish of cubed beef seared in a very hot wok and tossed with a savoury, peppery sauce. The name means shaking beef, from the way the cook shakes the pan to sear the cubes on all sides.
The dish shows French influence on Vietnamese food, as it was first made with good quality steak and is often served with watercress, tomato and a lime, salt and pepper dip.
Ingredient notes and UK swaps
- Beef: sirloin, rump or ribeye cut into 2 to 3 cm cubes. Pat dry so the cubes sear rather than steam.
- Marinade: oyster sauce, soy, fish sauce, garlic and a little sugar.
- Greens: watercress is classic. Rocket or mixed salad leaves are good swaps.
- Lime dip (muoi tieu chanh): salt, plenty of black pepper and fresh lime juice.
Serving
Pile the beef over the greens and sliced tomato and onion, so the hot juices wilt the leaves slightly. Serve with rice or crusty bread for mopping up the sauce. Cook in small batches so the pan stays hot.
Tips for the best bo luc lac
- Cook the beef in small batches over very high heat, overcrowding the pan steams the meat instead of searing it.
- A good cut of beef matters here, since it is cooked quickly and left pink in the centre.
Why the pan needs to stay very hot
Sear the beef in small batches over the highest heat available, overcrowding drops the pan temperature and steams the meat rather than searing it, which is the main reason this dish sometimes turns out grey rather than properly browned.
Frequently asked questions
Why is it called shaking beef?
The name refers to the technique of shaking the pan or wok constantly while searing the beef cubes.
What should I serve with bo luc lac?
Traditionally over watercress with a simple lime and pepper dipping sauce, alongside rice.
Can I cook it in a frying pan?
Yes. Use a heavy pan, get it smoking hot and cook the beef in two or three batches.
