TasteToronto | Bo Luc Lac (Vietnamese Shaking Beef)

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Bo Luc Lac (Vietnamese Shaking Beef)

Easy

Bo Luc Lac (Vietnamese Shaking Beef)

Vicky Tran

Vicky Tran

Instagram
Bo Luc Lac (Vietnamese Shaking Beef)

Method

Bo Luc Lac 5 Steps

  • Step 1

    In a mixing bowl, combine the oyster sauce, soy sauce, Maggi seasoning, sugar, sesame oil, minced garlic and sliced shallots, stir to combine. Add in the cubed beef and mix to coat. Allow to marinate in the fridge for 1 hour.

  • Step 2

    Before cooking, assemble the salad base. On a platter, layer the washed watercresssliced tomatoessliced onion and set aside.

  • Step 3

    Preheat a wide skillet or cast iron pan over high heat. Add in the vegetable oil then all of the marinated beef mixture, spread into one single layer and sear (it may be necessary to do this in batches to avoid overcrowding) “shake” or turn the beef over after about 1 minute to ensure all sides are seared.

  • Step 4

    Once both sides of the beef have been seared, remove the pan from the heat and immediately add in about 1/4 of the lime juice, scrape the bottom of the pan to loosen all the browned bits. Top the prepared salad base with cooked beef mixture.

  • Step 5

    In a small bowl, combine the remaining lime juice with the kosher salt and fresh cracked black pepper. Serve immediately alongside the beef and watercress.

Tags:

Vietnamese Shaking Beef

Best Bo Luc Lac Recipes

Toronto Recipes

Bo Luc Lac

Easy

Bo Luc Lac (Vietnamese Shaking Beef)

Vicky Tran

Vicky Tran

Instagram
Bo Luc Lac (Vietnamese Shaking Beef)

Yields:

Serves 4

Prep Time:

1 hours 20 mins

Cook Time:

0 hours 10 mins

0.0

Rate This Recipe

Vietnamese

Main Dishes

Ingredients

Bo Luc Lac

  • 1 1/2 pounds beef sirloin or tenderloin, cut into 3/4"-inch cubes

  • 1-2 tablespoons vegetable oil (as needed)

  • 2 tablespoons oyster sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon Maggi seasoning

  • 1 tablespoon granulated sugar

  • 1/2 tablespoon sesame oil

  • 4 cloves garlic, minced

  • 2 shallots, thinly sliced

  • 2 heirloom tomatoes, sliced

  • 2 bunches watercress, washed and trimmed of tough stems

  • 1 small onion, thinly sliced

  • 1 teaspoon freshly cracked black pepper

  • 1/4 teaspoon kosher salt

  • 2 limes, juiced

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Method

Bo Luc Lac 5 Steps

  • Step 1

    In a mixing bowl, combine the oyster sauce, soy sauce, Maggi seasoning, sugar, sesame oil, minced garlic and sliced shallots, stir to combine. Add in the cubed beef and mix to coat. Allow to marinate in the fridge for 1 hour.

  • Step 2

    Before cooking, assemble the salad base. On a platter, layer the washed watercresssliced tomatoessliced onion and set aside.

  • Step 3

    Preheat a wide skillet or cast iron pan over high heat. Add in the vegetable oil then all of the marinated beef mixture, spread into one single layer and sear (it may be necessary to do this in batches to avoid overcrowding) “shake” or turn the beef over after about 1 minute to ensure all sides are seared.

  • Step 4

    Once both sides of the beef have been seared, remove the pan from the heat and immediately add in about 1/4 of the lime juice, scrape the bottom of the pan to loosen all the browned bits. Top the prepared salad base with cooked beef mixture.

  • Step 5

    In a small bowl, combine the remaining lime juice with the kosher salt and fresh cracked black pepper. Serve immediately alongside the beef and watercress.

Tags:

Vietnamese Shaking Beef

Best Bo Luc Lac Recipes

Toronto Recipes

Bo Luc Lac