Shaking Beef | Bo Luc Lac

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Shaking Beef (Bò Lúc Lắc): A Quick and Impressive Vietnamese Classic

Shaking beef, or bò lúc lắc, is one of my go-to recipes when I’m hosting dinner and short on time but still want to impress. It’s a dish I’ve made many times over when entertaining, and it never fails to be a crowd-pleaser. Quick, simple, and ready in under 30 minutes, it’s the kind of recipe that feels effortless but delivers big on flavor.

I love using beef tenderloin or filet mignon for this dish. The meat stays incredibly tender, juicy, and flavorful—perfect for searing and tossing in that savory sauce. What really makes this dish pop is the pickled red onions. Their tartness adds a bright contrast and doubles as a perfect dressing for the fresh salad. It’s a simple element that elevates the entire meal.

If you’re skipping carbs, this dish is just as delicious served over a salad for something light and refreshing. But if you want the full experience, pair it with red tomato rice. The rich beef, tangy salad, and hearty rice create the perfect balance of flavors and textures.

Shaking beef is a Vietnamese classic for good reason. It’s easy to prepare, packed with bold flavors, and always leaves a lasting impression. Whether you’re entertaining guests or just treating yourself to something special, it’s a dish that never disappoints.

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Shaking Beef | Bo Luc Lac

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By: Cindy Lam Lorimer

Prep Time: 2 hours hrs 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 2 hours hrs 30 minutes mins

Servings: 6

Shaking Beef, or Bò Lúc Lắc, dazzles with wok-seared, marinated beef cubes on a crispy bed of lettuce, topped with pickled red onions and served with a zesty lime dipping sauce—a refreshing meal to eat as a salad or with rice!

Ingredients 

Marinade:

• 3 lbs boneless beef tenderloin/filet mignon, cut into 1-inch cubes
• 4 garlic cloves, minced
• 2 Tbsp Maggi, or soy sauce
• 1 Tbsp fish sauce
• 1 Tbsp brown sugar
• ¼ tsp kosher salt
• ¼ tsp black pepper, freshly ground

Pickled red onions:

• ½ medium red onion, sliced thinly
• 2 Tbsp sugar
• 1 Tbsp kosher salt
• ½ cup white vinegar
• 1 tsp black pepper

Ingredients:

• 3 Tbsp avocado oil (or any neutral oil)
• ½ stick unsalted butter
• 1 onion, cut in one inch pieces

Salad:

• 1 head butter leaf lettuce, cut into bitesize pieces
• 1 head red leaf lettuce, cut into bitesize pieces
• 3 tomatoes, thinly sliced
• 3 persian cucumbers, sliced
• ½ cup mint leaves, roughly chopped
• handful cilantro, roughly chopped

Dipping Sauce (Optional)

• lime juice
• kosher salt
• black pepper

Tomato Rice: (Optional)

• 3 cups cooked steamed white rice
• 1 Tbsp garlic, chopped
• 2 Tbsp tomato paste
• 1 Tbsp Maggi, or soy sauce

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Instructions

• Add all marinade ingredients together. Massage marinade into beef and marinate it for no more than 2 hours at room temperature.
• Mix all ingredients for pickled red onions and let sit for at least 30 minutes in the fridge.
• Add 3 tablespoons avocado oil (or any neutral oil) and half stick of unsalted butter to a pan.
• On high heat, add beef in a single layer. (You will need to do this in two batches). Not overcrowding the beef keeps it from getting soggy.
• Cook the beef untouched for 2 minutes, then stir fry (shake pan) and cook for another couple of minutes. You want the beef to get a nice brown color. I like using a cast iron pan when stir frying meat to achieve this.
• Remove from pan and repeat the process for the second batch.
• Remove the beef.
• In the same pan on medium high heat, add the onions and saute for 3 minutes, tossing occasionally.
• Turn heat to high, add beef back in the pan, with its juices, and cook for another minute.
• Serve on a bed of lettuce, tomatoes, cucumber., mint leaves and cilantro.
• Drizzle with the pickled onion juice.
• Transfer the beef to the serving platter.
• Top the beef with the pickled red onions.
• Optional: Serve with tomato rice, which is rice cooked with garlic, tomato paste and soy sauce stir fried together. And if you decide to do a dipping sauce, all you need to do is squeeze lime, and add salt and pepper to your liking.

Notes

Optional: Serve with tomato rice, which is rice cooked with garlic, tomato paste and soy sauce, stir fried together. And if you decide to do a dipping sauce, all you need to do is squeeze lime, and add salt and pepper to your liking. 

Nutrition

Serving: 1portion | Calories: 540kcal | Carbohydrates: 16g | Protein: 53g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 1978mg | Potassium: 1253mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5698IU | Vitamin C: 16mg | Calcium: 116mg | Iron: 5mg

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