Vietnamese Shaking Beef (Bo Luc Lac): Classic Sizzling Steak Recipe

Shaking Beef: a vibrant Vietnamese salad of mixed greens, cucumbers, pickled red onions, juicy mango, rice vermicelli, fresh herbs, and a bright black pepper–lime vinaigrette.

I’m a devoted salad lover, and my current favorite is Shaking Beef — a fresh, flavorful Vietnamese-style salad that comes together quickly and makes a satisfying main course. It combines crisp greens and herbs with tender cubes of seared beef, cool rice vermicelli, pickled red onions, slices of cucumber, and sweet mango, all finished with a punchy black pepper–lime vinaigrette.

The name “Shaking Beef” (Bo Luc Lac) refers to the cooking technique used for the beef. Small, seasoned cubes of beef are seared in a very hot pan and the pan is shaken or the beef is moved constantly so each piece browns evenly and develops a caramelized crust. That high-heat sear adds a depth of flavor you can’t get any other way.

Bo Luc Lac

Bo Luc Lac appears on many Vietnamese menus in different forms: sometimes as cubes of beef served with rice or noodles and a dipping sauce, sometimes plated as a composed salad. The version here treats the dish as a composed salad, tossing the entire plate with a black pepper–lime vinaigrette rather than serving a separate dipping sauce. I also add mango for a burst of tropical sweetness — not traditional, but it pairs beautifully with the beef and herbs.

Shaking Beef Recipe

This adaptation keeps the classic technique for the beef while updating the salad components: pickled red onions instead of raw, juicy mango for contrast, and a vinaigrette to dress the whole salad. Many components can be prepped ahead: quick-pickled red onions keep in the fridge, cucumbers can be sliced, the vinaigrette whisked or shaken, and rice vermicelli soaked or cooked in advance. Marinate the beef for at least an hour or overnight for best flavor, then sear in a very hot skillet just before serving.

What kind of pan should I use for my shaking beef?

Use a stainless steel or cast-iron skillet or a wok that tolerates very high heat. Avoid most non-stick pans for this technique, because they generally aren’t rated for the high temperatures needed to sear meat properly. The intense heat produces the Maillard reaction, giving the beef a deeply caramelized surface and robust flavor.

If you can, shake the pan briefly to tumble the beef cubes; on glass-top stoves or when shaking isn’t practical, keep the beef moving continuously with a wooden spoon or flexible turner so the cubes sear evenly without overcooking.

Shaking Beef

To assemble the salad, arrange mixed greens and herbs on a large platter, pile cooked and rinsed rice vermicelli in the center as a bed for the hot beef, and scatter sliced cucumber, mango, and pickled red onions on top. Make the black pepper–lime vinaigrette by combining fresh lime juice, olive oil, sugar, salt, and cracked black pepper in a jar and shaking well.

Marinate cubed sirloin with garlic, sugar, soy sauce, fish sauce, and sesame oil in a sealed bag for at least an hour. When ready to cook, heat a tablespoon or two of neutral oil in a stainless or cast-iron skillet over high heat. Add half the beef in a single layer, sear for about 2 minutes, then shake the pan or stir vigorously for another 1–2 minutes until the cubes are medium rare. Repeat with the remaining beef.

Drizzle some vinaigrette over the greens and noodles, transfer the hot beef directly onto the noodle bed, and add another drizzle of vinaigrette. Serve immediately with lime wedges so diners can squeeze fresh lime over their portions. Offer any extra vinaigrette at the table for individual taste.

Shaking Beef {Bo Luc Lac}

Rebecca Lindamood

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Bo Luc Lac is a fresh Vietnamese salad with mixed greens, cucumbers, pickled red onions, mango, rice vermicelli, herbs, and a black pepper–lime dressing.

Ingredients

For the Bo Luc Lac {Shaking Beef}

2 pounds beef sirloin, trimmed and cut into 1-inch cubes
6 cloves garlic, minced (or 2 tablespoons minced garlic)
1 tablespoon raw sugar (or coconut/brown sugar)
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sesame oil

For the Salad

8 cups mixed spring greens
12 mint leaves
2 tablespoons fresh cilantro leaves
7 ounces rice vermicelli noodles, prepared according to package instructions
1 seedless cucumber, thinly sliced
1 mango, peeled and sliced or chopped
1/4 cup quick pickled red onions (or thinly sliced fresh red onion)
1 lime, cut into wedges

For the Black Pepper Lime Vinaigrette

1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1 1/2 tablespoons raw or coconut sugar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper (increase to 1 teaspoon if you prefer more heat)

Instructions

To Make the Shaking Beef

Add the beef, garlic, sugar, soy sauce, fish sauce, and sesame oil to a zipper-top bag. Massage to combine and refrigerate for at least 1 hour or overnight.
Heat half of the vegetable oil in a stainless steel or cast-iron skillet over high heat. Add half the beef in a single layer, sear for 2 minutes, then shake the pan or stir vigorously for 1–2 minutes until the beef is medium rare.
Repeat with the remaining beef.

To Make the Black Pepper Lime Vinaigrette

Combine lime juice, olive oil, sugar, kosher salt, and black pepper in a jar with a tight-fitting lid. Shake well to combine. Store in the refrigerator up to two weeks.

To Make the Salad

Toss mixed greens, mint, and cilantro and arrange on a large serving platter.
Pile the drained, rinsed rice vermicelli in the center of the greens.
Arrange cucumber slices, mango pieces, and pickled red onions over the greens and place lime wedges around the outside, leaving space over the noodles for the hot beef.
Drizzle about 1 tablespoon of the vinaigrette over the salad.
As soon as the beef is medium rare, transfer it directly from the pan to the bed of rice noodles and drizzle with another tablespoon of vinaigrette. Serve immediately.
Divide the salad at the table and include a lime wedge with each serving. Squeeze lime over the Bo Luc Lac before eating and offer extra vinaigrette to taste.