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Cubed beef seared hard and fast in a garlicky, peppery sauce, tossed over watercress and served with rice or a simple salad.
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.
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.
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- Oyster sauce. For the savoury base of the sauce.
