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Platter of Vietnamese bo luc lac shaking beef over watercress with lime wedges and rice

Bo Luc Lac (Vietnamese Shaking Beef)

Bite-size cubes of steak seared until the edges caramelize, tossed in a savory soy-oyster marinade and served over peppery watercress with lime and rice.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the marinade
  • 1.5 lbs beef tenderloin or ribeye, cut into 1-inch cubes
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • 3 cloves garlic, minced
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp neutral oil avocado, vegetable, or grapeseed
For serving
  • 4 cups watercress, washed and dried or arugula
  • 0.5 red onion, thinly sliced
  • 1 tomato, cut into wedges
  • lime wedges for serving
  • steamed jasmine rice for serving

Method
 

  1. Combine soy sauce, oyster sauce, fish sauce, sugar, garlic, black pepper, and oil in a bowl. Add beef cubes, toss to coat, and marinate 20-30 minutes at room temperature.
  2. Arrange watercress on a large platter and scatter red onion and tomato wedges over the greens.
  3. Heat a large cast-iron skillet or wok over the highest heat until it just begins to smoke.
  4. Add beef in a single layer without crowding (work in batches if needed). Sear about 1 minute per side, shaking and tossing the pan to brown all sides, 3-4 minutes total.
  5. Tip the beef and its juices over the watercress. Serve immediately with lime wedges and steamed rice.