Vietnamese Shaking Beef with Garlic Sauce (Bo Lu Lac)

Easy One-Pan Thit Bo Luc Lac (Vietnamese Shaking Beef)

Course: Entree
Cuisine: Vietnamese
Prep Time: 15 minutes
Cook Time: 5 minutes
Marinade meat: 30 minutes
Total Time: 20 minutes
Servings: 4 serving
Author: Marv
Learn how to make authentic Vietnamese Thit Bo Luc Lac at home. So delicious and easy to make (even if you can't shake the wok)
Print Recipe


  • 1 lb beef sirloin cut into 1-inch cubes
  • 3 Tbsp of cooking oil



  • 1 small bunch of watercress of baby spinach I use mixture of both + arugula
  • 1 red onion peeled and thinly sliced
  • 1 red chili -optional seeded and finely chopped
  • 1 1/2 tsp white vinegar


  • Place the beef in a mixing bowl. Add in the minced garlic, fish sauce, soy sauce, dark soy sauce, sugar, and salt and let it marinade for about 30 minutes in the refrigerator
  • While waiting for the beef to marinade, prepare the salad. Toss the sliced onions and chili (if using) with vinegar. Portion the salad on a serving platter. Set aside

Cooking the beef:

  • Preheat the wok or skillet over very high heat. Add in oil. Tip in the beef in single layer and let it seared for a minute undisturbed to create that nice brown. Do this in batches if necessary, so the beef brown nicely. Shake the wok or skillet to flip the beef over if you can (or flip it over with spatula) and let is sear for another 30 seconds. Then shake the wok or skillet again if you can and let cook until they are about medium rare or to the doneness you like. I like medium rare


  • Toss the salad with the onion you prepared earlier.  Arrange the beef and sauce on top of the salad and serve immediately