Bo Luc Lac (Vietnamese Shaking Beef)

1 hour
4- 6

"Boc Luc Lac reminds me of...... SF and NYC. I would eat that a lot in cheap, take out Vietnamese places because they hit my Pinoy sensibilities really hard." - Chef JJ Yulo


Recipe By:  Chef JJ Yulo

Styled By: Chef Him Uy de Baron

Photograhy: Kirt Uy de Baron


1.5 lbs Kitayama Sirloin grd. 6, (or any cut you like) cut into 1″ cubes
2 tbs Garlic, minced
1.5 tbs Sugar
2 tbs Oyster Sauce
1 tbs Fish Sauce
1 tbs Sesame Oil
1 ts thick Soy Sauce
For the Vinaigrette:
1/2 cup Rice Vinegar
1.5 tbs Sugar
1/2 tbs Salt
For Dipping Sauce:
Juice of 1 lime
1/2 tsp Kosher Salt
1/2 tsp Fresh Cracked Pepper
1 Red Onion, thinly sliced
2 bunches Watercress, long stems trimmed
2 Tomatoes, thinly sliced
Vegetable Oil


Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.
Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.
Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown
all the sides. Do this in batches to cook all the beef if necessary. Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions.
For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.
For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice.
Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes.
Toss the beef in the sauce to coat thoroughly. Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.