Back to Recipe Menu

Bo Luc Lac (Shaking beef)


  • Combine the garlic and 1 tbsp sugar with 1 tbsp oil and seasonings in a large bowl. Add the beef, toss until well coated and refrigerate for 1-2 hours.
  • In another bowl, whisk the rice wine vinegar with the remaining sugar, the soy and fish sauce. Set aside.
  • When ready, heat a little fresh oil in a large heavy-bottomed pan and cook the beef in 2 or 3 lots, in one layer, keeping separate, and turning once a crust forms.
  • Add the red onion and shake the pan. Then add the vinegar mixture with the spring onions and butter. Cook the beef to the desired degree.
  • Mound the watercress on individual plates and top with the beef and the sauce. Serve with lime wedges on the side.


  • 2 tbsp chopped fresh garlic
  • 2 tbsp sugar
  • vegetable or peanut oil
  • sea salt & freshly ground pepper
  • 700 gm eye fillet (or sirloin), well trimmed & cut into 2½ cm cubes
  • ¼ cup rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tbsp Asian fish sauce
  • 1 red onion, finely sliced
  • 3 spring (green) onions, cut into lengths
  • 2 heaped tbsp  butter
  • watercress, washed
  • 1-2 limes, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm