Shaking Beef (Bo Luc Lac) Recipe - NYT Cooking

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Total Time15 minutesRating5(373)NotesRead community notes

Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side. —Glenn Collins

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Ingredients

Yield:4 servings

For the Marinade

2pounds boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes
10garlic cloves, minced
1tablespoon Maggi seasoning or soy sauce
1tablespoon sugar
1teaspoon sea salt
Freshly ground black pepper

For the Salad

1medium red onion, cut into paper-thin strips
7garlic cloves, minced
2tablespoons sugar
½teaspoon sea salt
¼cup rice vinegar or cider vinegar
¼cup extra virgin olive oil
Freshly ground black pepper
1head bibb or Boston lettuce, cored, leaves torn into large pieces
1cup shaved fennel bulb
1cup baby arugula
½cup mint leaves
6cherry tomatoes, halved
2tablespoons vegetable oil

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (4 servings)

854 calories; 66 grams fat; 22 grams saturated fat; 3 grams trans fat; 36 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 45 grams protein; 975 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

For the Marinade
1. Step 1
  In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.
For the Salad
1. Step 2
  In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.
2. Step 3
  Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.
3. Step 4
  Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.

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Ratings

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Cooking Notes

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You may consider a quick deglaze--towards the end before scooping the meat out--of 1 teaspoon fish sauce, 1 teaspoon rice wine vinegar, 1 teaspoon dark soy sauce

Is this helpful? 47

I love this recipe and have made it several times. I leave out a few things for the salad (fennel, mint) and it still tastes great

Is this helpful? 13

This was a very tasty salad. The beef smelled wonderful cooking and had great flavor. The mint was unnecessary and too strong for me. I also omitted the fennel, as it's a little pricey here. I quick pickled the red onions since I'm not crazy about their raw flavor-- it was delicious this way. I will definitely make again. Very fresh. I think it could use some crunch, maybe wontons or nuts.

Is this helpful? 8

I'm a novice; but I am Vietnamese. I tried cooking it and it taste so darn Americanized and not even that great at all. I call my mom and ask her what to give me some hint. Well, she told me, where is the fish sauce and rice vinegar? How about some sesame oil?

Is this helpful? 7

Where's the lime/pepper dipping sauce? Equal parts salt and pepper into squeezed lime juice.

Is this helpful? 5

I made a version of this dish which was fantastic; the vegetable was a sweet potato; peeled and cut into 1/4" slices, tossed with salt, pepper and olive oil and roasted at 400degrees for about 15 minutes. Then sprinkled with chopped fresh ginger. Lovely contrast in taste and color. Also a fried onion - very tasty .

Is this helpful? 2

Maggi is a soy-based sauce. Use Bragg's aminos or even mushroom soy to replicate the taste with better ingredients.

Is this helpful? 2

I cooked the recipe. It tasted good. However, I think olive oil, sugar, and vinegar should be reduced. Sugar alternative may be a substitute.

Is this helpful? 2

My family makes it with fish sauce and nuoc mau (for color) in the meat marinade. Some Vietnamese people add Maggi (we use soy sauce), but I have never seen fish sauce straight up excluded.

Is this helpful?

Not very authentic, sadly, and missing out on important flavors. The marinade should include oyster sauce and fish sauce. And bo luc lac should be served over a watercress salad. Plus this recipe misses the highlight of the dish, which is a simple dipping sauce of salt, pepper, and a squeeze of lime that adds spectacular flavor.

Is this helpful?

I had this at the Slanted Door and was disappointed. This recipe delivers. I used filet from Snake River Farms and the recipe was outstanding. I don't know if it was the quality of the beef or the marinade, but the meat was like butter. Had it last night and my husband is already asking when I was going to make it again.

Is this helpful?

It was ok. Made it with sirloin and was just a bit tough.

Is this helpful?

Amazing. I will make this again and again. Salad was perfection, I added crushed Persian cucumber was great, also added a few chili flakes, and did allow the red onion to pickle a bit. SUPER. For the beef I used dry aged rib eye, and followed direction exactly. Perfection. You could add more spice, or lime, and it would shine as well, but I need to say that as is - this was so balanced - I didn't really need to add a thing. It was glorious.

Is this helpful?

Meat was very good but onion was overpowering in the salad. Would soak it in water or pickle next time.

Is this helpful?

Made this a few times. Really delicious, especially when served with some white rice. Will definitely try deglazing as others have mentioned.

Is this helpful?

I only made the beef, not the salad, to make it as an easy meal prepped lunch for the week. I served it with rice and steamed broccoli/cabbage. So good and so easy. Will be putting this into the rotation. I doubled the marinade so that I could have a little extra sauce to heat through at the end. I use pre-peeled garlic and put all the cloves through a garlic press and it made this recipe even easier.

Is this helpful?

I like the taste 1 tbs of fish sauce adds to this. Will try poster Chef Shaf’s idea of a fish sauce/soy deglaze for the meat.

Is this helpful? 1

I noticed that the vinaigrette lacked an emulsifier, so I added a little sweet white miso paste until the salad dressing came together. Delish!

Is this helpful?

Absolutely delicious. For dressing, I used < half the sugar; still plenty sweet. Sliced onions and fennel very thinly, added tomatoes and garlic and let them all marinate in rice vinegar before adding remaining dressing ingredients. Mellowed the raw onion flavor that could have overpowered the delicate salad. Was heavy-handed with mint, and still could have added more. Will make again ASAP!

Is this helpful?

I left out the fennel and added a tablespoon of fish sauce to the marinade for the beef. Next time I may double that. Very good recipe!

Is this helpful?

Would add more mint. I let all veggies but the lettuce sit in the dressing mix for the hour the beef rested to mellow the red onion out, then added the lettuce at the end. I could eat this every single day!

Is this helpful?

As Chef Saf said, cannot recommend a deglaze enough. I usually use a mixture of equal parts fish sauce, rice wine vinegar, and light soy sauce (gluten free). I usually cook for someone with a gluten intolerance, so I can’t use dark soy sauce and sub for gluten free soy sauce 1 tsp sugar per tbsp soy sauce. Also usually add about 1 tbsp of lime juice, but after removing from heat because in my taste cooking lime juice at high heat tends to make it bitter.

Is this helpful? 1

Very good. Added fish sauce to the marinade and used toasted sesame oil instead of vegetable while cooking the beef. Salad was excellent with it. Reduced the mint, used a homegrown heirloom tomato, and omitted the fennel (not worth a store run).

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Credits

Adapted from Michael Huynh

Recipe Tags

Vietnamese
Butter Lettuce
Sirloin
Dinner
Quick
Main Course

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