Vietnamese Shaking Beef

Vietnamese Shaking Beef, or Bò Lúc Lắc, is a flavorful stir-fry dish made with tender cubes of marinated beef quickly seared over high heat. I toss the beef with garlic, onions, and a simple savory-sweet sauce that caramelizes beautifully in the pan. Served over greens or with rice, it’s bold, juicy, and irresistibly good.

Why You’ll Love This Recipe

I love this recipe because it’s packed with umami and comes together incredibly fast once the beef is marinated. The sear gives the beef a rich, caramelized crust, while the sauce is the perfect balance of salty, tangy, and slightly sweet. Whether I serve it with a bowl of jasmine rice, over watercress, or alongside pickled vegetables, this dish always feels like a treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef sirloin or tenderloin, cut into 1-inch cubes
soy sauce
oyster sauce
fish sauce
sugar
garlic, minced
black pepper
rice vinegar or lime juice
red onion, thinly sliced
vegetable oil or neutral oil for cooking
butter
fresh watercress or mixed greens (optional, for serving)
steamed jasmine rice (for serving)

directions

1. I start by marinating the beef. In a bowl, I mix soy sauce, oyster sauce, fish sauce, sugar, minced garlic, and black pepper.

2. I toss the beef cubes in the marinade and let them sit for at least 30 minutes, or overnight for deeper flavor.

3. When ready to cook, I heat a large skillet or wok over high heat until very hot, then add oil.

4. I sear the beef in a single layer, shaking the pan occasionally to move the pieces around and get a nice sear on all sides. I cook in batches if needed to avoid crowding.

5. I add sliced red onions and a small knob of butter, tossing everything together until the onions are just softened and the beef is coated in a glossy glaze.

6. I finish the dish with a splash of rice vinegar or lime juice for brightness.

7. I serve it over a bed of watercress or alongside steamed rice.

Servings and timing

This recipe serves 3 to 4 people. I need about 15 minutes to prep and 10 minutes to cook, plus 30 minutes for marinating. It’s on the table in under an hour.

Variations

Sometimes I add bell peppers or mushrooms for more veggies. I also switch up the acid—lime juice gives it more citrusy brightness, while vinegar adds sharper contrast. For extra richness, I finish with more butter or a drizzle of sesame oil. And if I want spice, I stir in sliced chili peppers during the last minute of cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I quickly stir-fry the beef over medium heat or microwave it in short intervals. The beef is best fresh, but the flavors hold up well after a day or two.

FAQs

Why is it called “Shaking Beef”?

It gets the name from the motion used when cooking—shaking the pan to sear and move the beef around quickly for even browning.

What cut of beef works best?

I use sirloin or tenderloin because they stay tender and juicy with a quick sear. Ribeye also works well if I want more richness.

Can I marinate the beef overnight?

Yes, I often do. It deepens the flavor, but I avoid marinating longer than 24 hours to keep the texture tender.

Is this dish spicy?

Not unless I add chilies. The base recipe is more savory and slightly sweet, but I can easily add heat to taste.

What do I serve it with?

Traditionally, it’s served over watercress or mixed greens, but I also love it with jasmine rice or garlic noodles.

Conclusion

Vietnamese Shaking Beef is one of those dishes that delivers maximum flavor with minimal effort. The juicy beef, savory-sweet sauce, and quick cook time make it a standout in my weekly rotation. Whether I’m cooking for family or just craving a bold stir-fry, this recipe never lets me down.