Go Back
+ servings

Shaking Beef {Bo Luc Lac}

Bo Luc Lac -Shaking Beef- is a spectacularly fresh and flavourful Viêtnamese salad of mixed greens, cucumbers, pickled red onions, juicy mango, tender rice vermicelli noodles, bright herbs, and an irresistible black pepper lime dressing.
Course Main Course, Main Dish, Salad
Cuisine Vietnamese
Keyword bo luc lac, shaking beef
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 25 minutes
Servings 4
Calories 709kcal
Author Rebecca Lindamood


For the Bo Luc Lac {Shaking Beef}

  • 2 pounds beef sirloin trimmed of fat and cut into 1-inch cubes
  • 6 cloves garlic peeled and minced (or 2 tablespoons minced garlic)
  • 1 tablespoon raw sugar or coconut sugar or 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 thinly or chopped into bite sized pieces
  • 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 fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons raw sugar or coconut sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper can increase to 1 teaspoon black pepper if you love pepper


To Make the Shaking Beef

  • Add the beef, garlic, sugar, soy sauce, fish sauce, and sesame oil to a zipper top bag. Squish together thoroughly and refrigerate for at least one hour but up to overnight.
  • Drizzle half of the vegetable oil into a stainless steel or cast-iron skillet set over high heat. Add half of the beef cubes to the pan, shaking just to distribute the beef in an even layer, then leaving it to sear for 2 minutes.
  • Shake the pan or use a turner to stir the beef vigorously for 1-2 more minutes, or until the beef cubes are medium rare.

To Make the Black Pepper Lime Vinaigrette

  • Combine the lime juice, olive oil, sugar, kosher salt, and black pepper in a jar with a tight fitting lid. Shake well to combine. You can store this in the refrigerator for up to two weeks.

To Make the Salad

  • Toss together the mixed spring greens, mint leaves, and cilantro leaves and arrange over a large serving platter.
  • Pile the drained, rinsed noodles in the center of the greens.
  • Arrange the cucumber slices, mango pieces, and pickled red onions over the greens, and arrange the lime wedges around the outside of the greens. Be sure to leave a space over the noodles as this is where you'll put the hot beef.
  • Drizzle about 1 tablespoon of the Black Pepper Lime Vinaigrette over everything.
  • As soon as the Shaking Beef is medium rare, transfer it directly from the pan to the bed of rice noodles and drizzle with about another tablespoon of the Black Pepper Lime Vinaigrette.
  • Divide the salad at the table, including a lime wedge with each serving. Squeeze the lime wedge over the Bo Luc Lac before eating. Serve any extra Black Pepper Lime Vinaigrette at the table to use to taste.


Calories: 709kcal | Carbohydrates: 65g | Protein: 53g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 1143mg | Potassium: 1185mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1575IU | Vitamin C: 44.2mg | Calcium: 102mg | Iron: 5.7mg