Vietnamese Shaking Beef (Com Bo Luc Lac)
Tender beef cubes charred in a hot pan, tossed with garlic, lime, and fish sauce for a bright, savory Vietnamese classic. Served over rice with fresh tomatoes and onions.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb beef sirloin or tenderloin
- 1.5 cups cooked white rice
- 4 whole garlic cloves
- 2 tablespoons fish sauce
- 1 whole lime
- ½ teaspoon black pepper
- 3 tablespoons olive oil
Instructions
- 1
Pat the beef dry with paper towels, pressing firmly on both sides. This removes surface moisture so the meat will brown instead of steam.
- 2
Cut the beef into 1-inch cubes by slicing the meat lengthwise with the grain into strips about 1 inch wide, then cutting each strip crosswise into 1-inch cubes.
- 3
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
Cut the lime in half lengthwise. Squeeze one half firmly over a small bowl to collect the juice—you should have about 2 tablespoons.
- 5
In a small bowl, stir the fish sauce, lime juice, and black pepper together until blended. Set aside on the counter.
- 6
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 2 minutes.
- 7
Add half the beef cubes in a single layer—do not stir immediately. Let them sit undisturbed for 2 minutes until the bottoms brown deeply, then flip and cook another minute, until browned on the second side. Transfer to a plate.
- 8
Add the remaining 1 tablespoon of olive oil to the hot skillet, then add the remaining beef cubes and cook the same way—2 minutes without stirring, then 1 minute after flipping. Transfer to the plate with the first batch.
- 9
Reduce heat to medium and add the minced garlic to the same skillet. Stir constantly for 30 seconds until it smells deeply fragrant and turns light golden.
- 10
Pour the fish sauce mixture into the skillet and scrape the bottom with a wooden spoon to loosen any stuck-on brown bits. Stir for 15 seconds.
- 11
Return all the beef cubes to the skillet. Using tongs or two wooden spoons, toss everything together for 30 seconds so the beef coats evenly with the sauce.
- 12
Divide the rice between two bowls or plates, making a mound at the center of each.
- 13
Spoon the beef and sauce on top of the rice, dividing evenly between the two bowls.
- 14
Cut the remaining lime half into two wedges and place one wedge on the side of each bowl, for squeezing over the beef at the table.
Tools you’ll need
- cutting board
- sharp knife
- paper towels
- small bowl
- 12-inch skillet
- wooden spoon
- tongs or two wooden spoons
- two serving bowls or plates
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