About the Recipe
Bò Lúc Lắc, or Vietnamese Shaking Beef, is a beloved Vietnamese dish featuring tender cubes of beef quickly seared over high heat and tossed with onions, peppers, and a rich savory sauce. Named for the shaking motion used while cooking, this flavorful dish strikes the perfect balance of sweet, salty, and umami flavors. Traditionally served with steamed rice or a simple salad, it's a quick yet impressive meal that brings restaurant-quality Vietnamese cooking into your home kitchen.
Ingredients
Beef Marinade:
1 lb ribeye or tender loin, cut into bite-sized cubes (1” x 1”)
⅔ tbsp brown sugar
1 tbsp dark soy sauce
½ tbsp fish sauce
½ tsp five-spice powder
1 tbsp vegetable oil
1 tbsp grated garlic (or 1 tsp granulated garlic powder)
⅔ tbsp ground black pepper
⅔ tbsp cornstarch (light coating to help retain moisture while cooking)
Sauce:
½ tbsp oyster sauce
½ tbsp dark soy sauce
½ tbsp fish sauce
½ tsp black pepper
1 tsp brown sugar
1 tbsp ketchup
½ tbsp sesame oil (or vegetable / avocado oil)
2 tbsp water
Whisk all ingredients together and set aside until ready to use
For Cooking:
3 tbsp neutral-flavor oil (peanut or avocado oil)
½ sweet onion, sliced
½ red or yellow bell pepper, sliced
½ green bell pepper, sliced
1 bunch scallions, cut into 2-inch pieces
1 tbsp butter
1 tbsp minced garlic
Preparation
1. Marinate the Beef
In a mixing bowl, combine brown sugar, dark soy sauce, fish sauce, five-spice powder, oil, garlic, black pepper, and cornstarch. Add the beef cubes and mix well until evenly coated. Let marinate at room temperature for 30 minutes.
2. Sear the Beef
Heat 2 tbsp oil in a large skillet or wok over high heat until the oil starts to smoke slightly. Add the beef in a single layer. Let it sear undisturbed for 10 seconds to form a crust, then shake or toss the pan (the “shaking” part) to move the beef around. Continue cooking, tossing occasionally, until the beef is browned on all sides but still medium rare inside. Remove the beef and set aside.
3. Stir-Fry the Vegetables & Combine
In the same pan, add 1 tbsp oil and melt 1 tbsp butter, then add minced garlic and stir until fragrant. Add onion slices and bell peppers, toss quickly for 10–15 seconds. Pour in the prepared sauce, then return the beef to the pan along with scallions. Stir-fry everything together for 10–15 seconds, just enough to coat evenly and warm through. (Do not overcook the beef, it should stay tender and juicy!)
4. Serve
Serve hot with steamed jasmine rice or a simple salad of lettuce, tomatoes, and pickled onions. Garnish with a squeeze of lime if desired.
Notes:
The name “Bò Lúc Lắc” literally means “Shaking Beef” referring to the shaking motion of the pan while searing.
You can use other tender cuts like sirloin or New York strip if ribeye isn’t available.
For a restaurant-style glaze, let the sauce reduce slightly in the pan before tossing the beef back in. Best enjoyed immediately while sizzling hot!