Bo Luc Lac "French-Vietnamese Shaking Beef" Recipe

Name: Bo Luc Lac "French-Vietnamese Shaking Beef"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beef Marinade:; 2 tablespoons minced garlic; 2 tablespoons oyster sauce; 1 1/2 tablespoons white sugar; 1 tablespoon fish sauce; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 teaspoon hoisin sauce; 1 1/2 pounds beef top sirloin, cut into 1-inch cubes; Vinaigrette:; 1/2 cup rice vinegar; 1 1/2 tablespoons white sugar; 1 1/2 teaspoons salt; 1 red onion, thinly sliced; Dipping Sauce:; 1 lime, juiced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons cooking oil; 2 bunches watercress, torn; 2 tomatoes, thinly sliced

Servings: persons

Beef Marinade:
2 tablespoons minced garlic
2 tablespoons oyster sauce
1 1/2 tablespoons white sugar
1 tablespoon fish sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 1/2 pounds beef top sirloin, cut into 1-inch cubes
Vinaigrette:
1/2 cup rice vinegar
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 red onion, thinly sliced
Dipping Sauce:
1 lime, juiced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons cooking oil
2 bunches watercress, torn
2 tomatoes, thinly sliced

1
["Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.", "Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.", "Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.", "Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or ""shake"") until beef reaches desired doneness, 2 to 4 minutes.", "Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side."]

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Beef Marinade:, 2 tablespoons minced garlic, 2 tablespoons oyster sauce, 1 1/2 tablespoons white sugar, and more.

Yes, Bo Luc Lac "French-Vietnamese Shaking Beef" falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bo Luc Lac "French-Vietnamese Shaking Beef"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions