Vietnamese Shaking Beef

Vietnamese shaking beef, known as Bo Luc Lac is a beef salad that you must make. I say this because it is loaded with awesome flavor, texture, and is just a great dish to share with your friends and family. Typically this beef salad uses beef tenderloin, however many Vietnamese folks might not have access to that cut of beef, and hence why I tend to use a cut such as sirloin, marinated for hours to help tenderize it, and then quickly cooked in a very hot skillet or wok.

The beef is marinated in some of my favorite Asian sauces including oyster sauce, soy sauce, and fish sauce, along with garlic and lots of cracked black pepper. Trust me on this one, it is really, really good, and I haven’t even mentioned the dressing that goes along with it!

Vietnamese Shaking Beef

Let’s get started:

Ingredients for the dressing:

  • 4 tbsp Mirin or sweet rice wine vinegar
  • 1 shallot, thinly sliced
  • 1/4 tsp cracked black pepper
  • 1 pinch of salt
  • 1 tsp sugar

Ingredients for the beef and salad:

  • 3 tbsp canola oil
  • 2 lbs top sirloin steak, fat trimmed, cut into 1 1/2 inch cubes
  • 4 cloves of garlic, minced
  • 3 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp cracked black pepper
  • 4 cups watercress
  • 3 cherry tomatoes, sliced in half
  • 1 tbsp roasted peanuts

Start by marinating your meat. You can do this for four hours, or overnight, which I prefer to do. Add the cubed beef to a large ziplock bag. In a small mixing bowl, add the garlic, oyster sauce, soy sauce, fish sauce, sugar, and cracked black pepper and mix until everything is incorporated. Add this to the ziplock bag, seal, and toss the beef in the marinade, gently massaging along the way. Place in the refrigerator overnight.

Next, make the dressing. To a small mixing bowl, add the dressing ingredients, and mix to dissolve the sugar. Seal and place in the refrigerator until you are ready to make the salad.

Vietnamese Shaking Beef Ingredients

When the beef is done marinating, remove and let it come up to room temperature, or long enough to take the chill off of it.

Heat a large wok or skillet on medium-high heat. Let this heat up for a few minutes, then add in the canola oil. Let the oil heat up for about a minute, then add the beef. I should say add the beef, enough to not over crowd the skillet. You can do this in batches if you prefer.How to make Vietnamese Shaking Beef

Keep shaking the skillet, back and forth, moving the beef. Let it get a nice sear on the outside, and cook to your desired doneness. I tend to go medium on my beef. Once cooked, remove the beef onto a plate. Repeat if necessary.

To another bowl, add the watercress. Add about 5 tablespoons of the dressing onto the watercress, and give a gentle toss.

To your serving dish, add the watercress. Place the beef on top of the watercress, and add the tomatoes, peanuts, and I like to add some of the remaining shallots from the dressing on top of the beef.

The result is truly a great salad. The presentation is so inviting, and the flavors are perfectly balanced. Sweet, a bit bitter from the watercress, and then the awesome Asian flavors from the beef marinade. My wife and I devoured this salad and both agreed that it would be a hit at any dinner table. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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