Bo Luc Lac (Vietnamese Shaking Beef Sirloin Wok Stir-Fry)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The name is Vietnamese for shaking beef, after the way the wok is shaken so cubes of sirloin sear on every side.
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It took shape in colonial-era Saigon, when Western cuts of beef arrived and Vietnamese cooks seasoned them their own way, here with oyster sauce, soy and garlic. Once the cubes have a dark crust, the onion softened earlier in butter goes back in, and lime is squeezed over just before serving.
Ingredients
Instructions
- 1
Pat 300 g beef sirloin dry, then cut it into even 2.5 cm cubes.
Toss with 1.5 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon minced garlic, then marinate for 20 minutes.
- 2
Cut 80 g onion into large chunks and halve 1 lime so it is ready for finishing.
Just before cooking, shake excess marinade from the beef surface so the garlic and sugar brown quickly without burning.
- 3
Heat a wok or heavy skillet over high heat for at least 2 minutes.
Melt half of the 1 tablespoon butter, stir-fry the onion for 30 seconds so it stays crisp, then move it to a plate.
- 4
Return the pan to high heat, melt the remaining butter, and spread the beef in one layer.
Leave it untouched for about 30 seconds so the first side forms a deep brown crust.
- 5
Shake the wok or turn the cubes with a spatula for about 2 minutes to cook the remaining sides evenly.
Move to the next step when the entire exterior is deeply browned.
- 6
Return the onion to the pan and toss for only 30 seconds, just until it is coated in the glossy glaze.
Turn off the heat, squeeze lime juice evenly over the beef, and serve immediately while the crust is still hot.
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