Bo Luc Lac – Vietnamese Shaken Beef

Bo Luc Lac 1

This week’s Mom’s 52 Vietnamese recipe is oh so delicious, my mouth is watering as I type this. A great cut of beef.  Fresh vegetables topped with a light vinaigrette.  A side of rice.  Lime juice for dipping.  Mmmmm.  It’s time to make a popular Vietnamese dish called Bo Luc Lac – Vietnamese Shaken Beef.

In Vietnamese, Bo means beef, and Luc Lac literally means shaken.  This recipe involves very quickly stir-frying (“shaking”) marinated beef filet mignon at an extremely high heat, yielding a tender, medium-rare dish that goes perfectly with rice and fresh vegetables.  Better yet, it’s a quick dish to make any day of the week.

Bo Luc Lac – Vietnamese Shaken Beef

INGREDIENTS – makes 4 servings:

For the Bo Luc Lac:

  • 1.3 lbs. beef filet mignon, cut into 1″ cubes
  • 10 garlic cloves + additional 1/2 C. garlic cloves
  • 1/4 tsp. pepper
  • 1/4 tsp. onion powder
  • 1.5 Tbsp. oyster sauce
  • 3/4 Tbsp. honey
  • 2 Tbsp. + additional 4 tsp. extra virgin olive oil (EVOO)
  • 4 C. cooked white rice

For the vinaigrette & vegetables:

  • 1/4 C. white vinegar
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 1 Tbsp. EVOO
  • 1 small onion, thinly sliced
  • 1/2 head green leaf lettuce
  • 1 bunch watercress
  • 1 medium tomato, thinly sliced

For the lime dipping sauce:

  • 1/4 C. lime juice
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

—–

STEP 1:  MARINATE THE BEEF

  1. Crush 10 cloves of garlic.  Add to the crushed garlic the following ingredients, and mix well to make a savory marinade:
    • 1/4 tsp. pepper
    • 1/4 tsp.onion powder
    • 1.5 Tbsp. oyster sauce
    • 3/4 Tbsp. honey
    • 2 Tbsp. EVOO
  2. Pour the marinade over the beef cubes.  Mix well to combine.  Cover and marinate for at least 20 minutes.

    Marinate the beef fllet mignon for at least 20 minutes to maximize the flavor of Bo Luc Lac.
    Marinate the beef filet mignon for at least 20 minutes to maximize the flavor of Bo Luc Lac.

—–

STEP 2:  MAKE THE VINAIGRETTE & PREPARE THE VEGETABLES

  1. In a medium bowl, whisk together the following ingredients until well blended:
    • 1/4 C. white vinegar
    • 1/4 tsp. pepper
    • 1 tsp. salt
    • 1 Tbsp. sugar
    • 1 Tbsp. extra virgin olive oil (EVOO)
  2. Add to the vinaigrette the finely sliced onion and gently toss to coat the onion pieces.  Let this sit for 10 minutes.

    Vinaigrette & onions, for Bo Luc Lac.
    Vinaigrette & onions, for Bo Luc Lac.
  3. Divide among 4 plates the green lettuce, watercress, and sliced tomatoes.  Top these fresh vegetables with the marinated onions and a couple of spoonfuls of vinaigrette, to taste.

—–

STEP 4:  MAKE THE DIPPING SAUCE

  1. Combine 1/4 C. lime juice, 1/2 tsp. salt, and 1/8 tsp. pepper, and mix well.  Divide this dipping sauce among 4 ramekins for dipping the beef at the table.

—–

STEP 5:  STIR-FRY THE BEEF

  1. The beef for Bo Luc Lac should be cooked in batches, per individual serving.
  2. In a medium skillet, heat 1 tsp. of EVOO on high heat.  Wait for the skillet to get very hot.
  3. Add to the skillet 1/8 C. garlic cloves.  Stir quickly to darken the garlic.
  4. Add to the skillet and garlic 1/4 of the marinated beef.  Stir quickly and constantly to flash stir-fry the beef, about 90 seconds.  This should yield medium-rare, tender beef.  (For beef that is more cooked through, cook slightly longer.)

    Stir-fry the marinated beef filet mignon at a very high heat, for tender Bo Luc Lac.
    Stir-fry the marinated beef filet mignon at a very high heat, for tender Bo Luc Lac.
  5. Pour the cooked beef onto the prepared plate, next to the vegetables.
  6. Repeat these cooking steps (2-5) for each additional serving.  Wipe down the skillet between each batch, to avoid burnt bits.  [Dad’s tip: use rice to “wipe down the skillet” between batches and add extra flavor to your rice!]

Serve with white rice and the lime dipping sauce from Step 4 above.  Enjoy!

Was this Mom’s 52 recipe helpful?  Do you have any questions about this recipe?  Please post your comments below.  If I don’t know the answer, I’ll send your question to Mom! 

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