Bo Luc La

Bo Luc Lac is a staple in Vietnamese cuisine. It consists of beef marinated in many flavors typical of the country gastronomy. Bo Luc Lac meaning shaking beef in Vietnamese, is one of the most popular menu items you would find at all Vietnamese restaurants.

If you are a beef lover let me say this, you are for a great treat. You will love my Bo Luc Lac recipe, chunks of beef tenderloin, fillet mignon, or rib eye, browned and coated with a sweet, salty, tangy, and savory glaze sauce. It is the perfect dish for special family night.

it is very easy to make, and taste way better than take out. So, prepare your taste way buds for a treat, my Bo Lac Lac is perfectly seared beef and vegetables marinated in a in flavors typically of the country gastronomy.

The beef should have a good amount of marbling, both rib eye and sirloin are good option. In Vietnamese Bo means beef and Luc Lac means shaking, it is cooked in a wok, so it is also known as shaking beef. If you are craving for steak! give this my recipe a shot, it is really quick to whip up.

This French-inspired Vietnamese dish is comprised of cubed beef that has been marinated in a savory, slightly sweet sauce and then sauté on all sides in a flaming really hot pan. The result is an incredible flavorful, protein-packed dish that I am sure will make you forget all your take out craving.

What Is Bo Luc Lac?

Bo Luc Lac is one of my Favorite Vietnamese dish. Bo means beef and Luc Lac means stir and shake. The movement of the shaking and tossing the beef back and forth in the wok during the cooking process.

Why you love my Bo Luc Lac Recipe?

Let me share some of the things I love about this shaking beef

• Way better than takeout: this recipe is so good, you will have the satisfaction of knowing you made a delicious and popular dish on your own in your own kitchen.
• Packed with flavor: My recipe packs a punch of flavor. I have no doubt that you will be coming back for more and more, because it is deeply savory, and slightly sweet.
• Easy and quick to make: the process if so fast. It is a quick marinade and sauté in a hot pan, and then you ready to enjoy a delicious Bo Luc Lac and probably the best out there.

Ingredients For My Bo Luc Lac Mise En Place

The recipe calls for the following ingredients:

• Beef: sirloin, fillet minion or ribeye will work
• Garlic:
• Sauce Elements: oyster sauce, soy sauce, Maggi, sugar, and sesame sauce
• Vegetables: red onions, arugula, watercress, or any kind of greens, tomatoes
• Dipping Sauce: lime juice, salt and pepper,

Beef Marinade:

• Sesame oil: it brings a touch of nudiness of flavor to the dish
• Sugar: it helps to balance out the saltiness of the soy sauce sweet component to the marinade.
• Oyster Sauce: the great umami flavor comes from it
• Dark Soy Sauce: this soy sauce is sweeter and has an intense flavor than the regular soy sauce.
• Soy Sauce: is he salty element of the dish.
• Maggi: I use Maggi seasoning in my Bo Luc Lac version, because Maggi is a very popular Senegalese flavor enhancer.
• Beef: you can use your beef meat of choice: tenderloin, fillet mignon, sirloin, or ribeye
• Garlic: is one of the main aromatics of the dish
• Pepper: for the seasoning

Bo Luc Lac

DifficultyEasy

Servings4

Prep time30 minutes

Cook time15 minutes

Total time45 minutes

Vietnamese Shaking Beef is seared cubed steak sauté with garlic, onion, butter, and a soy marinade. The beef goes onto a bed of lettuce, watercress, tomato and/or cucumbers, and served with an optional lime-salt-and-pepper dipping sauce.

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Ingredients

For the beef

• 1 pound fillet mignon, or rib eye, sirloin, tenderloin
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 1 small red onion

For the sauce

• 2 tablespoons rice vinegar
• 2 tablespoons dark soy sauce
• 1 tablespoons reduced-sodium soy sauce
• 1/2 tablespoon fish sauce
• 2 teaspoons oyster sauce
• 2 teaspoons sugar

Vinaigrette

• 1/2 cup rice vinegar
• 1/2 tablespoon salt
• 1 1/2 tablespoons sugar

Vegetable Side

• 2 bunches arugula
• 2 each tomatoes
• 3 scallions onions

Instructions

• 1
  • Combine all the ingredients for Shaking Beef Sauce and Marinade with the beef. Marinate for 30 minutes, preferably 1 to 2 hrs.
• 2
  • Prepare the Vinaigrette by mixing the rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
• 3
  • Use 3 – 4 tablespoons of the Vinaigrette to pickle the red onions. Set aside and covered in fridge for about 10 minutes.
• 4
  • Arrange the watercress and tomatoes on a serving platter and set aside.
• 5

  Heat a wok, pan or skillet over high heat. Add the cooking oil and when it begins to smoke, add the beef cubes in one even layer and allow to sear for about 2 minutes. Sear the opposite sides for about another 1-2 minute to brown all the sides. Shake and toss the wok while cooking.

• 6
  • Transfer the beef to the serving platter. Drizzle the remaining 3 – 4 tablespoons of the Vinaigrette over the beef, watercress and tomatoes. Top the beef with the pickled red onions.
• 7

  In a small ramekin, make the Shaking Beef Dipping Sauce by squeezing lime juice over salt and black pepper. Serve the Shaking Beef immediately with the dipping sauce.

Equipment

• Bowl
• Frying pan
• Spatula

Nutrition

Calories	400
Carbohydrates	40g
Cholesterol	265mg
Fat	20g
Fiber	1g
Protein	12g
Saturated Fat	12g
Sodium	400mg
Sugar	0.4g
Trans Fat	0.5g
Unsaturated Fat	10g

lamine