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If you have ever ordered this at a Vietnamese restaurant, you know exactly how addictive it is. Vietnamese Shaking Beef (Bò Lúc Lắc) features tender, chunky cubes of marinated beef seared to perfection and tossed in a rich, buttery garlic sauce.
So, why is it called “Shaking” Beef? Bò means beef, and Lúc Lắc means shaken! It refers to the back-and-forth shaking motion of the wok as the beef is quickly seared over high heat. While it is often served as a drinking appetizer in Vietnam, we are turning it into a spectacular, restaurant-quality meal you can cook at home in under an hour!
Why You’ll Love This Recipe
One-Pan Wonder: Less cleanup! Everything from searing the beef to building the buttery pan sauce happens in the same skillet.
The Perfect Dipping Sauce: The accompanying lime-and-pepper dipping sauce cuts beautifully through the rich, fatty beef.
Customizable Doneness: By cutting the beef into 1-inch cubes, it is incredibly easy to control whether you want them medium-rare or well-done.
Ingredients You Will Need
A tender cut of beef and a few Asian pantry staples to build this incredibly savoury sauce is all you need.
For the Beef & Aromatics:
Sirloin Steak: A fantastic, budget-friendly cut that stays tender when quickly seared. Cut into 1-inch cubes.
Yellow or White Onion: Cut into 1-inch wedges.
Garlic & Green Onions: We will use the white stems of the green onions for the stir-fry!
For the Marinade & Pan Sauce:
Soy Sauce, Oyster Sauce, & Fish Sauce: The holy trinity of savoury Vietnamese flavour.
White or Brown Sugar: Essential for balancing the saltiness and creating a caramelized crust on the beef.
Unsalted Butter: Added at the very end to create a rich, glossy, French-inspired pan sauce!
Minced Garlic & Black Pepper.
For the Lime Dipping Sauce & Serving:
Fresh lime juice (or lemon), coarse sea salt, and black pepper.
To Serve: Steamed white rice, sliced tomatoes, cucumbers, and a bed of watercress or spring mix salad.
How to Make Bò Lúc Lắc (Step-by-Step)
Phase 1: Prep and Marinate
Cube the Beef: Trim any excess fat from your steak (though leaving a little bit adds great flavour!). Cut the beef into uniform 1-inch cubes.
Marinate: In a large bowl, combine the beef cubes with the minced garlic, soy sauce, oyster sauce, fish sauce, sugar, and black pepper.
Rest: Cover the bowl with plastic wrap and let the meat marinate at room temperature for 30 minutes.(Do not discard the leftover liquid in the bowl!)
Phase 2: Sear the Beef
Heat a large non-stick pan or wok over medium-high heat.
Add the beef cubes in a single layer, ensuring you do not overcrowd the pan. (Tip: Place the beef with the fat-side down first to render the fat!)
Sear for 1 to 2 minutes per side for a perfect medium-rare crust. Once seared to your liking, remove the beef and set it aside on a plate.
Phase 3: Build the Buttery Pan Sauce
Keep the heat on medium-high. Add the canola oil and unsalted butter to the empty pan, along with the minced garlic and onion wedges. Sauté for 2 minutes.
Pour the leftover marinade directly from the mixing bowl into the hot pan. Stir, and let it bubble and cook for 2 minutes until the onions soften slightly. Reduce the heat to medium.
Phase 4: Toss and Serve
Add the seared beef (and any resting juices) back into the pan along with the white green onion stems. Toss everything together for 3 to 5 minutes until the beef is beautifully coated in the glossy sauce.
Make the Dip: In a small bowl, lightly stir together the lime juice, sea salt, and black pepper. (Stir gently—you want the salt grains to stay slightly intact for crunch!)
Serve the hot beef over a bed of watercress or spring mix, accompanied by sliced tomatoes, cucumbers, and steamed rice.
💡Pro Tips for the Best Sear
Why Room Temperature Matters: Allowing your beef to marinate at room temperature takes the chill off the meat. If you throw freezing-cold beef into a hot pan, the pan’s temperature will drop rapidly, causing the meat to steam and boil rather than develop a beautifully caramelized brown crust.
Don’t Overcrowd the Pan: If your pan is too small, sear the beef in two separate batches. Crowding the pan will also cause the meat to steam!
Check Your Doneness: Because the cubes are small, they cook incredibly fast. Cut one of the larger cubes in half at the 2-minute mark to check if it is cooked to your liking before removing the batch from the pan.
Complete Your Vietnamese Meal
Shaking beef is incredibly rich, which is why it is traditionally served with fresh, crisp sides to balance the palate. Try serving it with:
A Simple Vinaigrette: Dress your watercress or spring mix salad with a simple splash of seasoned rice vinegar.
Traditionally, high-end Vietnamese restaurants use Filet Mignon for Shaking Beef because it is incredibly tender. However, since that can be quite pricey for a weeknight dinner, I highly recommend Top Sirloin, Rib-Eye, Boneless Short Ribs, or Tri-Tip!
Do I absolutely need a wok to make this?
Not at all! While a wok is traditional and makes it easier to “shake” and toss the meat over a high flame, a large, flat non-stick frying pan or cast-iron skillet works perfectly. Just use a spatula to toss the beef instead!
Is it safe to use the leftover marinade for the sauce?
Yes, because we are cooking it! By pouring the leftover marinade into the hot pan and letting it bubble and cook aggressively for at least 2 minutes, it reaches a safe temperature and transforms into an incredibly rich, savoury pan gravy.
Tender, juicy cubes of steak pan-seared in a rich, buttery garlic sauce! Learn how to make authentic Vietnamese Shaking Beef (Bò Lúc Lắc) in under an hour.
Servings 3people
Course Appetizer, Main Course
Cuisine Asian, Vietnamese
Ingredients
For the beef
2poundssirloin steaks (*see notes)fat trimmed & cut into 1-inch cubes
For the marinade
3teaspoonsgarlic (4 cloves, minced or pressed)or 2 teaspoons garlic powder
Prep and Marinate: Trim any excess fat from the steak and cut it into uniform 1-inch cubes. In a large bowl, combine the beef with 3 tsp minced garlic, soy sauce, oyster sauce, fish sauce, sugar, and ½ tsp black pepper. Cover with plastic wrap and let marinate at room temperature for 30 minutes.
Sear the Beef: Heat a large non-stick pan or wok over medium-high heat. Add the beef cubes in a single layer (do not overcrowd the pan). Sear for 1 to 2 minutes per side for medium-rare doneness. (Cook slightly longer if you prefer medium or well-done). Remove the seared meat and set it aside on a plate.
Build the Sauce: Keep the heat on medium-high. Add the canola oil, unsalted butter, remaining 3 tsp minced garlic, and sliced onion wedges to the pan. Fry for 2 minutes. Pour the leftover marinade directly from the mixing bowl into the pan. Stir and cook for another 2 minutes until the onions soften slightly. Reduce the heat to medium.
Toss and Glaze: Add the seared beef (and any resting juices) back into the pan along with the green onion stems. Toss and mix everything for 3 to 5 minutes until the meat is well coated in the hot sauce.
Make the Dipping Sauce: In a small bowl, gently stir together the lime juice, sea salt, and remaining ½ tsp black pepper. (Do not overmix; leave the salt grains slightly intact).
Serve: Serve the shaking beef hot alongside a watercress or spring mix salad dressed with seasoned rice vinegar. Garnish with sliced tomatoes and cucumbers, and serve with steamed rice and the lime dipping sauce!
Why Room Temperature Matters: Allowing your beef to marinate at room temperature takes the chill off the meat. If you throw freezing cold beef into a hot pan, the pan’s temperature will drop rapidly, causing the meat to steam and boil rather than developing a beautifully caramelized, brown crust.
What is the best cut of beef for Bò Lúc Lắc?Traditionally, high-end Vietnamese restaurants use Filet Mignon for Shaking Beef because it is incredibly tender. However, since that can be quite pricey for a weeknight dinner, I highly recommend Top Sirloin, Rib-Eye, Boneless Short Ribs, or Tri-Tip!Do I absolutely need a wok to make this?Not at all! While a wok is traditional and makes it easier to “shake” and toss the meat over a high flame, a large, flat non-stick frying pan or cast-iron skillet works perfectly. Just use a spatula to toss the beef instead!Is it safe to use the leftover marinade for the sauce?Yes, because we are cooking it! By pouring the leftover marinade into the hot pan and letting it bubble and cook aggressively for at least 2 minutes, it reaches a safe temperature and transforms into an incredibly rich, savory pan gravy.
What is the best cut of beef for Bò Lúc Lắc?
Traditionally, high-end Vietnamese restaurants use Filet Mignon for Shaking Beef because it is incredibly tender. However, since that can be quite pricey for a weeknight dinner, I highly recommend Top Sirloin, Rib-Eye, Boneless Short Ribs, or Tri-Tip!
Do I absolutely need a wok to make this?
Not at all! While a wok is traditional and makes it easier to “shake” and toss the meat over a high flame, a large, flat non-stick frying pan or cast-iron skillet works perfectly. Just use a spatula to toss the beef instead!
Is it safe to use the leftover marinade for the sauce?
Yes, because we are cooking it! By pouring the leftover marinade into the hot pan and letting it bubble and cook aggressively for at least 2 minutes, it reaches a safe temperature and transforms into an incredibly rich, savory pan gravy.
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