Vietnamese Shaking Beef (Bò Lúc Lắc)
Vietnamese Shaking Beef, or Bò Lúc Lắc, is a classic Vietnamese stir-fry made with tender cubes of beef quickly seared over high heat. The name comes from the technique of “shaking” the pan so the beef moves around and cooks evenly.
This dish is traditionally served with tomato rice, which is an essential part of the meal. The slightly tangy, savory rice balances the rich flavor of the beef and ties the whole dish together.
What makes this recipe especially great is how simple and fast it is to prepare. It’s an easy Vietnamese dish that works perfectly for weeknight dinners or meal prep.
Vietnamese Shaking Beef (Bò Lúc Lắc)
Ingredients
- 1 lb beef, boneless ribeye, filet, etc., cut into 1” pieces
- ¼ yellow onion, sliced
- 1 Tbsp garlic, minced
- 1 Tbsp soy sauce
- ½ Tbsp fish sauce
- 1 tsp liquid seasoning, Maggi or Knorr works
- ½ Tbsp lemon juice
- 1 Tbsp oyster sauce
- 1 Tbsp applesauce
- ½ Tbsp honey
- ½ Tbsp chicken bouillon powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cornstarch
- ½ Tbsp avocado oil
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- ¼ cup green onion, chopped
Tomato rice
- ½ Tbsp garlic, minced
- 2 Tbsp tomato paste
- 1 cup cooked jasmine rice, day old
- 1/2 Tbsp chicken bouillon powder
- 1/2 tsp fish sauce
Garnish
- Cucumbers, sliced
- Tomatoes, sliced
- Cilantro
Instructions Start Cooking
- In a large mixing bowl, combine the beef with the marinade ingredients. Mix well to coat and refrigerate for at least 30 minutes.1 lb beef, ¼ yellow onion, 1 Tbsp garlic, 1 Tbsp soy sauce, ½ Tbsp fish sauce, 1 tsp liquid seasoning, ½ Tbsp lemon juice, 1 Tbsp oyster sauce, 1 Tbsp applesauce, ½ Tbsp honey, ½ Tbsp chicken bouillon powder, 1 tsp salt, ½ tsp black pepper, 1 tsp cornstarch, ½ Tbsp avocado oil
- Prepare the tomato rice. Heat a large pan over medium heat and add oil. Add the garlic and cook for about 2 minutes until fragrant.½ Tbsp garlic, 2 Tbsp tomato paste, 1 cup cooked jasmine rice, 1/2 Tbsp chicken bouillon powder, 1/2 tsp fish sauce
- Stir in the tomato paste and cook for 1 minute, allowing it to deepen in flavor.
- Add the cooked rice and break it apart in the pan, stirring for about 2 minutes until evenly mixed.
- Season with chicken powder and continue stirring until the rice is fully warmed and evenly coated. Set aside.
- Heat a large pan or wok with oil over medium-high heat. Add the marinated beef in a single layer and sear for 1–2 minutes per side, allowing the meat to sit so a crust forms.
- Remove the beef and set aside.
- In the same pan, add the vegetables and cook for about 3 minutes until slightly softened.½ green bell pepper, ½ red bell pepper, ¼ cup green onion
- Return the beef to the pan and cook for another 2-3 minutes, tossing or “shaking” the pan so the beef and vegetables combine evenly.
- Serve the shaking beef alongside the tomato rice with cucumbers, tomatoes, and cilantro on the side.Cucumbers, Tomatoes, Cilantro
Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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