Bo Luc Lac (Vietnamese Shaking Beef)

Ingredients

• •1.5 lbs (680g) beef sirloin or ribeye, cut into 1-inch cubes
• •2 tbsp soy sauce
• •1 tbsp oyster sauce
• •1 tbsp fish sauce
• •1 tsp sugar
• •4 cloves garlic, minced
• •1 tsp black pepper, freshly ground
• •3 tbsp vegetable oil
• •1 medium red onion, thinly sliced into half-rings
• •3 stalks green onions, cut into 1-inch pieces
• •1 tbsp butter
• •2 tbsp lime juice
• •1/2 tsp coarse salt
• •2 cups watercress or baby arugula, for serving
• •4 portions cooked jasmine rice, for serving

Directions

1. 1In a bowl, combine beef cubes with soy sauce, oyster sauce, fish sauce, sugar, half the minced garlic, and black pepper. Toss well and marinate for at least 15 minutes at room temperature.
2. 2While beef marinates, prepare the dipping sauce by mixing lime juice, coarse salt, and a generous pinch of black pepper in a small bowl; set aside.
3. 3Spread watercress or arugula on a serving platter and top with the sliced red onion; set aside.
4. 4Heat a large cast-iron skillet or wok over the highest heat possible until smoking hot. Add 2 tbsp of vegetable oil.
5. 5Add beef cubes in a single layer without crowding — work in two batches if needed. Let sear undisturbed for 1 minute, then shake or toss the pan vigorously for another 1-2 minutes until beef is browned on the outside but still medium-rare inside.
6. 6In the final minute of cooking, add butter, remaining garlic, and green onions. Toss everything together, letting the garlic become fragrant and the butter coat the beef.
7. 7Immediately pour the hot shaking beef over the watercress and red onion on the serving platter — the heat will slightly wilt the greens.
8. 8Serve right away alongside jasmine rice, with the lime-salt-pepper dipping sauce on the side for each person to dip the beef into.

💡 Fish sauce (nuoc mam) is available in the Asian foods aisle at most Canadian grocery stores (look for Tiparos or Golden Boy brands). Oyster sauce is also widely available in the same aisle. If you cannot find watercress, baby arugula or even thinly sliced romaine make great substitutes. For the best sear, make sure the beef is patted completely dry before adding to the pan.

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