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Bo Luc Lac

  • Author: Ontario Beef


Bo luc lac is the perfect Summer-time refreshing Vietnamese dish. Also known as Shaking Beef in English, gets its name from the cooking style of rapidly shaking the pan to cook the beef. The beef is flavourful, and served on fresh vegetables with an additional lime-pepper-salt dip.




  • 1 lb Ribeye or Sirloin cut
  • 1 teaspoon Granulated sugar
  • 1 teaspoon Black pepper
  • 1 teaspoon Fish sauce
  • 1 tablespoon Soy sauce
  • 1 tablespoon Oyster sauce
  • 6 Garlic cloves, minced
  • 1 tablespoon Butter
  • 1 Onion, cut into 2cm pieces
  • 1 tablespoon Oil

Dip Mixture

  • 2 teaspoons Lime juice
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper


  • Jasmine rice
  • Watercress or Lettuce
  • Tomato, wedges


  1. Cut beef into 2-3 cm cubes. In a large bowl, combine sugar, black pepper, fish sauce, soy sauce, oyster sauce, and minced garlic. Add beef cubes to mixture, and allow to marinate for 30 minutes (ribeye) or overnight (sirloin).
  2. If marinating beef overnight, allow the beef to come to room temperature before cooking. Heat a cast iron pan on medium heat. Add oil. Once very hot, add beef. Do not move the meat for 1 minute to allow a sear. Add onions. After 1 minute, shake the pan to toss the beef cubes. Add butter. Cook for 3 minutes total, and take off the heat to rest for 5 minutes before serving.
  3. For the dip mixture, combine lime juice, salt and black pepper.
  4. To serve, enjoy along side a bowl of jasmine rice. Arrange fresh vegetables onto a plate, with beef served on top.