Bo Luc Lac
Vietnamese shaking beef with tender cubes of marinated beef tossed with onions and garlic in a savory-sweet sauce. Served over crispy fried shallots and fresh greens for an elegant appetizer or main course.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 42g
Ingredients
- 12 oz beef tenderloin or filet mignon
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tsp fish sauce
- 1 tsp sugar
- 3 cloves minced garlic
- ¼ tsp black pepper
- 1 tbsp vegetable oil
- 1 medium red onion
- 4 whole garlic cloves
- 3 tbsp vegetable oil for cooking
- 1 tbsp lime juice
- ¼ cup fried shallots
- ¼ cup fresh cilantro
- 2 cups butter lettuce or mixed greens
Instructions
- 1
Cut beef into 1-inch cubes, removing any fat or sinew.
- 2
In a bowl, combine oyster sauce, soy sauce, fish sauce, sugar, minced garlic, and black pepper.
- 3
Add beef cubes to marinade and toss to coat evenly. Let sit for 10 minutes at room temperature.
- 4
Cut red onion into thick wedges. Leave garlic cloves whole and unpeeled.
- 5
Heat 1 tbsp oil in a 12-inch cast iron skillet over high heat until smoking.
- 6
Working in batches, sear beef cubes 1–2 minutes per side until browned outside but rare inside. Transfer to a plate.
- 7
Add remaining 2 tbsp oil to skillet. Add whole garlic cloves and cook 30 seconds until fragrant.
- 8
Add red onion wedges and cook 2–3 minutes, shaking the pan frequently until edges begin to char.
- 9
Return beef to skillet with any accumulated juices. Toss everything together for 1 minute over high heat.
- 10
Remove from heat and drizzle with lime juice. Season with additional salt and pepper to taste.
- 11
Arrange butter lettuce or mixed greens on a serving platter.
- 12
Top with shaking beef and charred onions, including pan drippings.
- 13
Sprinkle fried shallots and fresh cilantro over top. Serve immediately while hot.
Tools you’ll need
- 12-inch cast iron skillet or wok
- mixing bowl
- cutting board
- chef's knife
- spoon or tongs for tossing
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