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A birds eye view of Bò Lúc Lắc on a bed of arugula, tomato and cucuber

Vietnamese Shaking Beef (Bò Lúc Lắc)

This French-inspired Vietnamese dish is a fun way to stretch a steak for a flavorful, quick weeknight meal.
Course dinner, Main Course
Cuisine Vietnamese
Keyword Beef, Steak
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2 people
Calories 654kcal
Author Suzanne Nuyen


  • cast iron, carbon steel or stainless steel pan do not use a nonstick pan


  • 1 lb beef steak filet mignon, tenderloin, boneless ribeye, strip steak, etc
  • 1 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 4 cloves garlic, minced
  • 2 teaspoons granulated sugar
  • 1 small yellow onion, cut into half moons
  • 3 stalks green onion/scallion, cut into 1-2 inch pieces
  • salt and pepper to taste
  • 1 pinch msg (optional)
  • 2 tablespoons neutral, high smoke point oil


  • Cut the beef into 1 inch cubes and add soy sauce, oyster sauce, sugar, minced garlic, salt, pepper and msg. Mix well and set aside.
  • Let the beef marinate for a few minutes while you chop your onions. You can also chop up some cucumbers and tomatoes at this time to serve with the beef.
  • Preheat your pan on high heat. Add the oil and sear your beef. Be careful not to overcrowd your pan. Cook the beef in batches if you need to.
  • Let the beef cubes sit for about 20-30 seconds before shaking the pan to flip the cubes, or using a spatula or tongs to move the make sure the beef is seared on all sides, about 1-2 minutes.
  • Add the onions to the beef and continue shaking and stirring until the onions are just tender, about 1-2 more minutes.
  • Serve as is, or over a bed of arugula or watercress, sliced tomatoes and cucumbers


  • The amount of oil you use will depend on the cut of steak you choose. Well marbled steaks might need a bit less oil. A lean steak will need a little more. This is a situation where you'll want to measure with your heart.
  • Be careful not to overcrowd your pan. If your pan is too small or you're doubling the recipe, cook in batches. When I'm cooking for my family I will do single batches of beef and onions and serve the dish to order.


Calories: 654kcal | Carbohydrates: 13g | Protein: 48g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 138mg | Sodium: 1117mg | Potassium: 762mg | Fiber: 1g | Sugar: 6g | Vitamin A: 215IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 5mg