Bo Luc Lac

Name: Bo Luc Lac
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 500 g shaking beef cubes; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tomato; 1 handful watercress; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Bo Luc Lac, known as shaking beef, hails from Saigon, where it graces the table as a home-cooked delight. A beloved dish in Vietnamese households, it is often prepared with an instinctive hand, measuring salt by feel and allowing the fat to enrich the flavors. This rendition captures the essence of family cooking, where ingredients are embraced in their simplicity and shared with those around the table.

Expect each beef cube to deliver a savory punch, kissed by the umami depths of soy and oyster sauces. The juicy tenderness contrasts beautifully with the crisp freshness of watercress and the subtle acidity of tomato, creating a harmonious balance that speaks to the heart of Vietnamese cuisine.

Ingredients

500 gshaking beef cubes
2 tbspsoy sauce
1 tbspoyster sauce
1tomato
1 handfulwatercress
to tastefine sea salt

Method

Begin by placing the 500 g of shaking beef cubes in a large bowl. Add 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce. Sprinkle fine sea salt over the beef to taste, ensuring each piece is lightly coated. Mix well with your hands or a spoon, making sure the marinade evenly covers the beef cubes. Let the beef sit for at least 15 minutes to absorb the flavors.
Heat a large, heavy-bottomed skillet over high heat. Add enough oil to generously coat the bottom of the pan. Once the oil is shimmering and just beginning to smoke, carefully add the marinated beef cubes in a single layer. Do not overcrowd the pan; work in batches if necessary. Allow the beef to brown without moving it for about 2 minutes, then turn the pieces to brown the other sides. Look for a deep, caramelized color on each side.
After browning, reduce the heat to medium. Continue cooking the beef, turning occasionally, until it reaches your desired level of doneness. The exterior should be deeply colored and slightly crisp, while the interior remains juicy and tender. If you prefer medium-rare, the beef should feel slightly springy to the touch.
While the beef is finishing, slice the tomato into wedges and arrange them on a serving platter. Rinse a handful of watercress under cold water, then shake off excess moisture. Place the watercress alongside the tomato on the platter.
Once the beef is cooked to your liking, taste a piece and adjust the seasoning with more fine sea salt if needed. Transfer the beef to the platter with the tomato and watercress. Serve immediately, allowing the juices from the beef to mingle with the fresh vegetables. Enjoy with steamed rice, crusty bread, or a simple salad.