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Vietnamese Shaking Beef

Vietnamese Shaking Beef (Bo Luc Lac)

4.65 from 14 votes
Vietnamese Shaking Beef (Bo Luc Lac) is a fresh steak salad with tender seared beef over greens and tomatoes, topped with pickled onions and a bright lime dipping sauce.
Prep Time: 20 minutes
Cook Time: 10 minutes
marinade time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6 servings
Course: Dinner, Salad
Cuisine: Vietnamese

Ingredients

Marinade:

  • 1 ½ lbs beef top sirloin (fat trimmed and cut into 1″ cubes)
  • 5 cloves crushed garlic
  • 1 tablespoon agave or sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon thick soy sauce (or use low sodium soy sauce)

Vinaigrette

Dipping Sauce

  • 1 lime (juice of )
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh cracked pepper

Salad:

  • 1 small red onion (thinly sliced)
  • 4 cups watercress leaves (or mixed baby greens)
  • 2 medium tomatoes (thinly sliced)
  • 1 tablespoon avocado oil (divided)

Instructions

  • Marinate steak at least 1 hour before cooking, or overnight for best results.
  • Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.
  • For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
  • Thinly slice the red onion and use about ¼ cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes.
  • Prepare bed of greens and tomatoes in a serving platter and set aside.
  • Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.
  • Heat a large wok or pan over high heat.
  • When very hot add ½ tbsp avocado oil and when it begins to smoke, add an even layer of half of the beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Remove the meat from the pan and set it aside.
  • Repeat this with the second batch of meat using the remainder of the oil.
  • Transfer beef to bed of watercress and tomatoes. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions.
  • Serve with lime dipping sauce.

Nutrition

Serving: 3oz beef + lettuce, onions, tomato, Calories: 216kcal, Carbohydrates: 11.5g, Protein: 28g, Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 78mg, Sodium: 796.5mg, Fiber: 1g, Sugar: 7.5g
- WW Points: 3