Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseDinner
Recipe Story
origins & traditionsBo Luc Lac, literally meaning shaking beef, is a beloved dish that showcases the French influence on traditional cooking. Cubes of premium beef are marinated in a savory blend of soy sauce, oyster sauce, and aromatics, then seared at high heat while being constantly shaken in the pan to achieve a perfect caramelized crust while keeping the inside tender and juicy. The beef is traditionally served over a bed of peppery watercress that wilts slightly from the heat, accompanied by sliced tomatoes and a zesty lime-pepper dipping sauce. This elegant yet simple preparation has become a staple in homes and restaurants alike, representing the perfect balance of textures and flavors that defines modern cooking. The dish comes together quickly, making it ideal for weeknight meals or special gatherings.
Instructions
step by step0/12 done
Cut beef steak into 1-inch cubes and pat completely dry with paper towels.
In a bowl, combine soy sauce, oyster sauce, minced garlic, black pepper, and a pinch of sugar. Add beef cubes and marinate for 15 minutes at room temperature.
Wash and dry watercress thoroughly, arrange on a serving platter.
Slice tomatoes and onions thinly, set aside.
In a small bowl, mix lime juice, salt, and black pepper to create dipping sauce.
Heat wok or large skillet over highest heat until smoking hot. Add half the oil.
Working in batches to avoid overcrowding, add half the beef cubes in a single layer. Sear without moving for 45 seconds until deeply browned.
Shake the pan vigorously while tossing beef for 1-2 minutes until all sides are caramelized but center remains medium-rare.
Remove beef to a plate and repeat with remaining oil and beef.
Return all beef to the wok, add sliced onions, toss for 30 seconds.
Immediately transfer hot beef over the watercress bed.
Garnish with tomato slices and serve with lime dipping sauce on the side.
Bo Luc Lac - Shaking Beef with Watercress
4.5 (21)
Tender cubes of marinated beef quickly seared and tossed in a hot pan, served over fresh watercress with a tangy lime dipping sauce. This iconic restaurant-style dish delivers bold flavors in under 30 minutes.
medium
35 min
4 servings
Ingredients
0 of 11 checked
Main Ingredients
- 600 grams Beef Steak, cut into 1-inch cubes
- 1 pieces Onions, sliced into wedges
- 4 cups Lettuce, torn or use watercress if available
- 2 pieces Tomatoes, sliced
Marinade
- 2 tablespoons Soy Sauce
- 1 1/2 tablespoons Oyster Sauce
- 4 cloves Garlic, minced
- 1 teaspoons Black Pepper, freshly ground
Dipping Sauce
- 2 pieces Lime, juiced
- 1/2 teaspoons Salt
Cooking
- 3 tablespoons Vegetable Oil
Chef Tips
expert advice•Use a high smoke-point oil like grapeseed or vegetable oil.
•Let the beef sit undisturbed for the first 45 seconds to develop that essential caramelized crust.
•For best results, use ribeye or tenderloin cut into uniform cubes.
•The beef should be medium-rare to medium; overcooking makes it tough.
•The contrast between the hot beef and cool crisp greens is essential to the dish.
•Serve immediately while the beef is still sizzling hot.
Variations & Substitutions
make it your own•The key to perfect Bo Luc Lac is extremely high heat and a completely dry pan - any moisture will steam the beef instead of searing it.
•If watercress is unavailable, substitute with arugula or mixed salad greens.
•Some variations include adding butter in the final toss for extra richness.
•Pair with steamed jasmine rice or enjoy as is for a lighter meal.
Storage & Reheating
keeping it freshStorage
Store cooked beef separately from greens in an airtight container in the refrigerator for up to 2 days. Keep dipping sauce in a separate sealed container for up to 3 days. Fresh watercress should be stored unwashed in a plastic bag with a damp paper towel for up to 2 days.
Reheating
Reheat beef in a hot skillet or wok for 1-2 minutes, tossing constantly. Do not microwave as it will overcook the beef. Serve over fresh watercress, not the wilted greens from the original preparation.
