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+ servings
Steak bites over a bed of greens.

Bo Luc Lac (Vietnamese Shaken Beef)

Kaylie
Bo Luc Lac is a rich and savory Vietnamese beef dish that’s packed with flavor. It’s also easy to make - tender bites of steak are marinated in an oyster sauce base with aromatics, then pan-seared in less than 10 minutes!
5 from 1 vote
Prep Time 20 mins
Cook Time 5 mins
marinade time 1 hr
Total Time 1 hr 25 mins
Course dinner, lunch, Main Course
Cuisine Asian, Vietnamese
Servings 3 people
Calories 435 kcal

Equipment

Ingredients
  

  • 1 pound beef, rib eye or filet mignon
  • ½ onion, sliced
  • 3 tablespoons oyster sauce
  • 3 cloves garlic, minced
  • ½ tablespoons brown sugar
  • 1 teaspoon fish sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon ground pepper
  • 1-2 tablespoons oil for cooking

For the dipping sauce

  • ½ lime, juiced
  • salt and pepper to taste

For the salad and salad dressing

  • 2 bunch watercress or arugula or other greens
  • 1 tomato sliced
  • ½ cup rice vinegar
  • ½ onion, sliced
  • 1 tablespoon sugar

Instructions
 

  • Cut beef into 1 ¼ inch cubes. Set aside.
  • In a large bowl, add the oyster sauce, garlic, sugar, fish sauce, sesame oil and ground pepper, mix well.
  • Add the beef into the marinade, mix it well and let it marinate in the fridge for at least 1 hour.
  • Set the meat out at least 20 minutes prior to cooking.
  • Heat a wok or skillet on high heat with oil. When the pan is hot, add the meat. Make sure the pan is not crowded, and do not stack the meat. Cook on each side for at least 1 minute per side.
  • To get a good sear, make sure to not stir the meat too early.
  • Add the onions and stir fry for 1 minute.
  • Serve over the bed of salad with a side of white rice.

For the dipping sauce

  • In a small ramekin, add the salt and pepper into lime juice and mix. Set aside to dip.

For the salad and dressing

  • In a small bowl, mix the sugar with the rice vinegar and add the sliced onions. Let it sit for 10-15 minutes.
  • On a large plate, place the watecress or arugula onto the plate, layer with sliced tomatoes.
  • When ready to serve, drizzle 3-4 tablespoons (or to taste) of vinaigrette over the greens, top the greens with onion.

Notes

*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
  • The high fat content of rib eye will yield a deeper and richer flavor. For a healthier take, use beef tenderloin/filet mignon.
  • For tender beef bites, make sure to use rib eye or filet mignon and don’t overcook it. Ideally for such small pieces of meat it should not be cooked for more than 5-6  minutes. This will get you medium to medium-rare bites.

Nutrition

Serving: 3peopleCalories: 435kcalCarbohydrates: 16gProtein: 32gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 92mgSodium: 740mgPotassium: 658mgFiber: 2gSugar: 9gVitamin A: 905IUVitamin C: 20mgCalcium: 65mgIron: 3mg
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