Vietnamese Shaking Beef (Bo Luc Lac)
Prep time
Cook time
Total time
  • 1½ pounds filet mignon (or any tender cut of beef), sliced into 1-inch cubes
  • 2 tablespoons granulated sugar
  • 1 teaspoon plus ½ teaspoon salt
  • 1 teaspoon plus ¼ teaspoon freshly ground black pepper
  • ¼ cup rice vinegar
  • ¼ cup rice wine
  • ¼ cup tablespoons soy sauce
  • 2 teaspoons fish sauce
  • ⅓ cup canola oil
  • 1 red onion, halved and thinly sliced
  • 3 green onions, sliced into 1-inch pieces
  • 5 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 small head red leaf lettuce, sliced into bite size pieces
  • ¼ cup lime juice
  1. In a large mixing bowl, combine the beef, 1 tablespoon granulated sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir to combine, then cover with plastic wrap. Refrigerate for 1 to 4 hours.
  2. In a medium bowl, whisk together the rice vinegar, rice wine, soy sauce, fish sauce, and 1 tablespoon granulated sugar.
  3. In a large saute pan, heat up ⅓ cup canola oil over medium-high heat. Place the beef in a single layer into the saute pan. Sear for 3 minutes, until a brown crust forms. Flip the cubes, and sear the other side for one minute. Add the red onions and green onions, then stir and cook for 30 seconds. Add the soy sauce mixture and shake the pan to coat the beef. Add the garlic and butter, and shake the pan again to evenly distribute. Remove from heat. Plate the beef directly on top of a bed of lettuce.
  4. In a small bowl, whisk together the lime juice, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Serve alongside the beef as a dipping sauce.
Recipe by Sprig and Flours at