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Shaking Beef Recipe - Bò Lúc Lắc

Course Main Course


  • 1 lbs Ribeye Steak – cut into 1-inch cube
  • 5 Garlic Cloves
  • 1 TBSP Brown Suga
  • 1.5 TBSP Light Soy Sauc
  • 1 TBSP Oyster Sauce


  • Smash the garlic in mortar & pester; if no mortar & pester available, chopped finely.
  • Cut Ribeye steak into cubes.
  • Marinate beef with garlic, brown sugar, light soy sauce and oyster sauce for at least 1 hour.
  • Pre-heat wok to high heat and then add oil.
  • Add beef cubes and sear on all sides by shaking your wok – therefore the name “shaking beef”. Cook on high-heat for 4-5 minutes which is about medium to medium-rare.
  • TIP: if you are cooking more than 1 lbs of beef, don’t cook more than 1 lbs. of beef at a time. Crowding the wok won’t give your beef enough “room” and it won’t have a nice sear and char on the outside.
  • Serve with steamed rice.



Fun Fact:

Which country influenced the creation of shaking beef in Vietnam?
France, during the French colonization of Vietnam.
Keyword Best Bo Luc Lac Recipe, How to Make Shaking Beef, What to Serve with Shaking Beef