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Bo Luc Lac: Shaking Beef

Bo Luc Lac: Shaking Beef

Recipe by LoCourse: MainCuisine: Vietnamese


Prep time


Cooking time




  • Shaking Beef
  • 1 lb. filet mignon, cut into 1” cubes

  • 2 cloves garlic, minced

  • 1 T. sugar

  • 1 T. oyster sauce

  • 1 T. fish sauce

  • 1 T. Maggi or soy sauce

  • 1 T. sesame oil

  • 1 teaspoon fresh cracked black pepper

  • 1 small onion, julienned

  • 2 scallions, cut into 1-inch segments

  • 1 T. butter

  • Dipping Sauce
  • Juice of 1 lime

  • 1 tsp. sea salt

  • 1 tsp. fresh cracked black pepper

  • Com Do Ca Chua [Vietnamese Red Rice]
  • 2 cups cooked, day-old jasmine rice

  • 2 medium shallots, minced

  • 2 cloves of garlic, minced

  • 2 T. tomato paste or ketchup

  • 1 T. Maggi seasoning

  • 1 tsp. sugar

  • Vinaigrette
  • ¼ c rice vinegar

  • 1 T. sugar

  • ½ T. sea salt

  • 1/2 T. soy sauce

  • 2 T. salad oil

  • Salad
  • ½ red onion, julienned

  • 1 tomato, quartered into 8 pieces or 6 cherry tomatoes cut in half

  • 2 cups watercress, mixed greens or butter lettuce


  • Marinate the beef with the garlic, sugar, oyster sauce, fish sauce, sesame oil, cracked black pepper, and soy sauce for at least one hour. In a pan over high heat, add 2 T. cooking oil, add the beef in an even single layer and sear before turning the beef and then searing the other side. Add the onions, scallions and butter to this when the meat is almost done cooking. Do this in batches! Serve seared meat with the salad with the dipping sauce and vinaigrette on the side.
  • For the rice, in a sauté pan over high heat, add 2 T. oil and the minced garlic and shallots. Stir in the rice. Add in the tomato paste, the Maggi seasoning, and sugar. Mix thoroughly and serve with the bo luc lac.
  • For the vinaigrette, whisk all the vinaigrette ingredients together and toss with the salad.
  • Whisk the dipping sauce ingredients together, place in a dipping bowl and serve with the shaking beef.