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A bowl of white rice topped with Vietnamese Shaking Beef cubes, tomato slices, and lime wedges, with chopsticks, extra beef, lime, cilantro, and tomatoes on the side.

Vietnamese Shaking Beef

Vietnamese Shaking Beef (Bo Luc Lac) is my go-to when I want something that feels fancy but takes hardly any time. Each piece gets a nice sear while the inside stays tender and juicy, and the fish sauce glaze is sweet, savory, and absolutely addictive. It's perfect for quick weeknight dinners, date nights at home, and family gatherings because it's impressive but easy. The beef keeps in the fridge for up to 3 days, and you can reheat it quickly in a hot skillet.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Vietnamese
Servings 4
Calories 200 kcal

Ingredients
 
 

  • 1 pound beef sirloin or tenderloin cut into 1-inch cubes
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 teaspoon garlic minced
  • 1 tablespoon oil for cooking
  • 1 small red onion sliced
  • Black pepper to taste
  • Watercress or cooked rice for serving (optional)

Instructions
 

  • In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, sugar, lime juice, and garlic.
    1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon sugar, 1 tablespoon lime juice, 1 teaspoon garlic
  • Add the beef cubes and toss until evenly coated. Let marinate for at least 10 minutes (or up to 30 minutes for more flavor).
    1 pound beef sirloin or tenderloin
  • Heat oil in a large skillet or wok over high heat until shimmering.
    1 tablespoon oil
  • Add the marinated beef in a single layer. Avoid overcrowding—cook in batches if necessary. Sear without stirring for 1–2 minutes per side to develop a caramelized crust.
  • Add the sliced red onion to the pan. Toss or stir-fry the beef and onions together for another 1–2 minutes, just until the onions soften and the beef is cooked to your preferred doneness. Season with freshly ground black pepper.
    1 small red onion, Black pepper
  • Serve hot over a bed of watercress, a fresh salad, or with steamed jasmine rice.
    Watercress or cooked rice

Notes

Here are my best tips for perfect Vietnamese Shaking Beef every time:
  • Don't skip the high heat: Your pan needs to be smoking hot before you add the beef, or you'll end up steaming it instead of searing it. The high heat creates the caramelized crust.
  • Cut the beef into even-sized cubes. Aim to make all your cubes the same size so they cook evenly. I aim for 1-inch pieces, which provide a good ratio of crust to tender interior.
  • Work in batches if needed: Overcrowding the pan lowers the temperature and causes the beef to release moisture rather than sear. It's better to cook two batches than ruin the whole dish.
  • Use the right cut: Sirloin or tenderloin works best because they're naturally tender and don't need long cooking times. Avoid tougher cuts like chuck or round for this recipe.
  • Let the beef sit before flipping. The hardest part is resisting the urge to move it around. Give it 1 to 2 minutes per side without touching it, allowing the crust to develop.
  • Flash-freeze for meal prep: If you're making a large batch to freeze, spread the cooled beef on a baking sheet and freeze for 1 hour, then transfer the pieces to containers so they don't stick together into a single clump.

Nutrition

Calories: 200kcalCarbohydrates: 7gProtein: 25gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 62mgSodium: 795mgPotassium: 455mgFiber: 1gSugar: 4gVitamin A: 3IUVitamin C: 3mgCalcium: 35mgIron: 2mg
Keyword Vietnamese Shaking Beef
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