Bo luc lac – Vietnamese “shaking” beef from the pan Recipe
Fried cubes of beef in an aromatic marinade, served on lettuce with tomatoes and rice or baguette. The name “luc lac” comes from shaking the meat in the pan so it sears quickly on all sides. It’s a great dinner dish when you want something meaty without long braising.
The meat is quickly seared over high heat, staying juicy inside and coated in a glossy, savoury-sweet sauce. The contrast between hot beef and fresh, crisp salad makes the dish feel light yet satisfying.
Chef's tips
Cut the beef into even cubes so they cook at the same speed. Do not overcrowd the pan – if necessary, fry the meat in batches so it really sears instead of stewing in its own juices.
How to serve
Serve on a large platter with lettuce and tomatoes underneath and a bowl of hot rice on the side so everyone can help themselves. A simple cucumber salad or pickled vegetables work well as a fresh side.
Ingredients
- beef tenderloin or ribeye cut into cubes about 2 cm - 400 g
- garlic finely chopped - 3 cloves
- soy sauce for the marinade - 20 ml
- oyster sauce for the marinade - 20 ml
- sugar about 2 teaspoons, for the marinade - 10 g
- vegetable oil for the marinade and frying - 30 ml
- black pepper freshly ground, for the marinade and serving - 3 g
- rice vinegar or lime juice for the marinade - 10 ml
- onion cut into thin slices - 1 piece
- lettuce leaves for serving - 0.5 head
- tomatoes cut into quarters - 2 piece
- cooked rice for serving, optional - 300 g
- butter optional, added at the end of frying - 10 g
Preparation
- Cut the beef into even cubes about 2 cm. Pat dry with paper towels so it sears well.
- In a bowl, mix the soy sauce, oyster sauce, sugar, 1 tablespoon of oil, rice vinegar or lime juice, chopped garlic and half of the pepper. Add the beef and mix thoroughly so every piece is coated in the marinade. Set aside for at least 15 minutes (you can also marinate the meat a few hours in advance and keep it in the fridge).
- Cut the onion into thin slices. Rinse and dry the lettuce, tear into large pieces. Cut the tomatoes into quarters.
- Heat the remaining oil in a large pan or wok over high heat until very hot (but not smoking).
- Add the onion and fry for 1–2 minutes, until slightly softened but still crisp. Transfer to a plate.
- In the same pan, add the marinated beef in a single layer. Do not stir for the first minute so the meat browns well on one side.
- Then shake the pan or stir quickly so the pieces turn to other sides. Fry for another 2–3 minutes, until the meat is browned on the outside but still slightly pink inside (or longer if you prefer more done).
- At the end of frying you can add a small piece of butter and toss quickly so the meat takes on a delicate buttery aroma.
- Return the sautéed onion to the pan, mix and remove from the heat. Sprinkle with the remaining freshly ground pepper.
- Arrange the lettuce leaves and tomato pieces on plates. Place the hot beef with onion in the centre.
- Serve immediately with cooked rice or slices of crusty baguette.
Storage
Store leftover meat and onions in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot pan so the meat doesn’t dry out, and serve with fresh lettuce and tomatoes.
Bo luc lac is one of those dishes that look restaurant-style but are easy to make at home on a weeknight. Once you try the quick marinade and shaking technique, it may become your go-to way of cooking beef cubes.
