Bo Luc Lac (Vietnamese Shaking Beef Sirloin Wok Stir-Fry)
Bo luc lac - 'shaking beef' - gets its name from the vigorous shaking of the wok that tosses beef cubes through smoking-hot oil, searing each face in seconds. The dish emerged from Vietnamese-French fusion cooking in Saigon's colonial era, when Western-style beef cuts became available and Vietnamese cooks adapted them with local technique. Beef tenderloin or sirloin is cubed and marinated in soy sauce, oyster sauce, garlic, and sugar, then seared in a wok so hot that each piece develops a dark, caramelized crust while the center stays pink and rare. The tossing motion - luc lac - ensures even browning without steaming. The beef is served over a bed of watercress dressed in lime juice and cracked black pepper, whose peppery bite and citric sharpness cut through the rich, soy-glazed meat. A dipping sauce of salt, pepper, and lime juice is served alongside. The contrast between the charred, deeply savory exterior and the cool, raw watercress beneath makes this dish one of Saigon's most enduring restaurant classics.
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Instructions
- 1
Cut beef into 2.5 cm cubes and marinate with oyster sauce, soy sauce, sugar, and garlic for 20 minutes.
- 2
Slice onion thickly and preheat a pan on high heat.
- 3
Add oil, stir-fry onion for 30 seconds for aroma, then set aside.
- 4
Add butter and beef, then shake and sear strongly for 2-3 minutes.
- 5
Return onion, toss for 30 seconds, then finish with a little lime juice.
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