Shaking Beef Recipe (Bo Luc Lac) | Vietnamese Recipes

hey everyone welcome to Pai’s Kitchen today we are going to make a Vietnamese dish with a super fun name Shaking Beef or what they called “Bo Luc Lac” now this dish I loved it so much when I used to be a restaurant chef I put it on the menu and it was super popular so I’m happy to be sharing it with you today so think of these as little marinated steak cubes that are so flavorful goes great with rice and it’s so easy to put together totally weeknight dinner material. let’s get started let’s look at the beef now as you see this dish doesn’t have a whole lot going on other than the beef so it’s very important that you use good quality beef so I am using rib eye here it’s one of my favorite cuts nice and tender but also flavorful lots of marbling going through if you want you can do tenderloin if you want a little fancy or sirloin as well anything that you would like in a big steak form would work for this all right and then I just cut them into about one inch cubes bite-sized cubes now the marinade is the trio of my favorite and of course you got to have some fish sauces oyster sauce and some soy sauce sauce and so stick with the theme I am using Vietnamese fish sauce for this there we go a little bit of sugar just to balance out the saltiness this is sort of my trick but I love to add just a little bit of black soy sauce into it and black soy sauce is not very salty but it is very dark and it’s just gonna make everything look that much more scrumptious if you don’t have it you can substitute dark soy sauce but then you need to cut down on your soy regular soy sauce measurement because dark soy sauce like Chinese dark soy sauce it’s a little saltier now could add some garlic to this and I’m gonna use my handy dandy microplane to get my garlic superfine so it’s well distributed basically liquefy liquefied into that marinade or make a paste with your knife whatever you’d like and then of course we got beef so you’re gonna have to add some black pepper because you just can’t have one without the other give that a good mix now as you stir you start to notice that all that pooling liquid is less and less on the bottom that’s a good thing you want all that sauce to absorb into the beef now I like to let this marinate twenty minutes thirty minutes really not a long time I’ve done it where I let it marinate overnight and the salt in all the sauces kind of almost cures the beef a little bit and the textures not as nice so this is a situation where it’s actually better to marinate for less a few hours is okay so that’s the meat I’m gonna let that sit and I just want to show you my tomatoes for a second so I’m using cherry tomatoes for this to add some color and just contrast of acidity you don’t have to you can do big tomatoes you don’t have to add any vegetables if you like but if you want to do a cherry tomatoes like me what I like to do is poke them with the knife so you create a bit of an opening because what happens I’m gonna throw these into the wok briefly to get them heated up but if you there’s no opening sometimes the juice inside gets really hot and steamy and then you eat it and that hot juice explode in your mouth like it’s it’s not a pleasant experience so to prevent that from happening you give it a little bit of opening to prevent cherry tomato bombs from going off so before we cook I’m gonna just put a little bit of oil just cooking oil I’m using avocado oil here just to get all the pieces evenly coated in oil because I’m not gonna do too much tossing around once it’s in the wok just a little bit of oil in there oh that wok heat it up really fast okay I got just a tiny bit of oil in there and then I’m gonna just drop the beef in but instead of pouring everything and I’m just gonna do one by one cuz I don’t want too much excess marinade sort of cooling around and it can burn okay and now I’m going to let that fear don’t move them it’s not time to shake cut it yet until it has a nice browning on the bottom side and then when you have that then you shake the pan around to toss them around and that’s where the shaping beef comes from and we pray that the smoke alarm is not going to go off in the middle of this okay I got some nice browning pick up my wok and it give it a shake let’s do that again just cuz it’s fun there we go so now I go in and they make sure I flip anything that didn’t really flip to the other side all right it’s pretty good there most of them flips to the other side now throwing my tomatoes right now so they have some time to cook and now at this point you can be done if you want the myrrh if you want to medium rare or whatever then it’s up to you at this point when you want to pull the beef off and now because we already have some browning going on you can shake the pan as much as you want to get the tomatoes coated to get you know to get them moving because it’s fun all right I kind of want these still pretty pink in the middle so I’m gonna cut it and just like that fastest dinner ever so in the restaurant I serve this with like a little fennel salad with a vinaigrette you can do that if you want but to keep it simple I’ve just got some butter lettuce here just something to munch on to cut the grease and then the beef goes right on it the smell right now is irresistible so good now because this is really rich and you know there’s fatty beef in there a little bit of pickles it’s nice to cut the grease so I’ve got here just some pickled red onion it’s really easy I’ll include the instructions in the written recipe but it’s like the easiest because you can never make but if you have sauerkraut and you like that you can serve that with that if you want pickled mustard greens for those of you agents out there that’s got some pickled mustard greens in the house but pickled red onion it’s also very pretty so I like to add that on there you go and then you save the rest for on the side and then so I like it just like this but sometimes you see it’s served with a dipping sauce and the dipping sauce is simply a mixture of salt black pepper and then some lime so I’ll just let just squeeze some lime right on top of here a lot of times what I’ll do because I do like the lime I would just serve it with a wedge of lime and then you can squeeze that directly on top because I don’t feel like it needs any more salt in here but just showing you an option something you can do and that is it yes and there isn’t a lot of sauce in this dish that’s exactly what you want you want all that flavor on the beef itself now I’m just gonna cut one open just to show you the doneness that I have but again you can make it as rare or well-done as you like so Oh mine is just so perfectly pink my god make sure I get a piece of pickled onion on there smell of charred beef follow up with a tomato the other side of my feet Oh that’d be so perfectly tender super flavorful I mean I’m telling you that combination of oyster sauce soy sauce and fish sauce like cannot go wrong in so many different situations and it’s so easy and if you’re a meat lover guarantee you this is it right here so I hope you give this a try the recipe as always will be on Pais kitchen comm and when you make it send me a photo on Facebook Twitter or Instagram and if you haven’t subscribed to the show make sure you do so you don’t miss an awesome recipe like this and make sure you also click that little bell icon so you get a notification when I post a new video and if you love the show and you want to support us as always you can check out our patreon page the link is in the description below and I will see you next time for your next delicious adventure turn on all the fans

100 comments on “Shaking Beef Recipe (Bo Luc Lac) | Vietnamese Recipes”

  1. Victor A. says:

    In Cambodia we have almost same dish call Loc Lac. Same recipe but we eat with rice and fried egg.

  2. peterstang says:

    Beautifu!!! I mean the beef. It is so easy and straight forward to cook . Thank you for the demo.

  3. Apocalyps says:

    8:59 As a fan, I'm immediately turned on … by how delicious that beef looks! woah So simple; so savoury looking. Any thumb downs were clearly by accident.

  4. Zabin Tasnim says:

    Really this is best

  5. Flaxlanden LP says:

    So nice, Enjoy…

  6. Crushi .Music, Art & Love. says:

    OMG! Vietnamese food is beyond another level. Thank you for all your wonderful videos. 🦂 🐢 🐍 🦎 🦖 🦕 🐙 🦑 🦐 🦀 🐡 🐠 🐟 🐬 🐳 🐋 🦈 🐊

  7. bikumamon says:

    i thought you were vietnamese for a second, with the way you pronounced the dish! your pronunciation is almost better than mine

  8. itsJun says:

    Omg I love this recipe!!! I would like to see more Vietnamese recipes in the future!

  9. Dann Cao says:

    Wow…amazing once u said " bo luc lac"…😍😍😍😍😍..that would be perfect for me to serve it with tomato fried rice 😄

  10. Lisa Amanda says:

    You deserve more subscribers 😌

  11. Anna S says:

    Oh looks so good!! Gonna make it this weekend. Thank you 😊

  12. Chris Doe says:

    this deserves going viral

  13. kumar Ashutosh says:

  14. Starberry says:

    There's a mouldy tomato at 5:15 :O

  15. Terry Yonashiro says:

    Love your recipes for the fast simple dinner. I think I’ll try this marinade on pork chops and grill them.

  16. k10nn10th says:

    This is also similar to a Peruvian dish called Lomo Saltado, except there are French fries in there 🙂

  17. sd leng says:

    Guess what, I love this dish with your Thai seafood sauce … 👍

  18. Nova Terra says:

    I found the "shaking" component to generally be enhanced to the customer (in a restaurant context) by essentially serving it on a hot stone plate so it comes out sizzling. But apart from that the recipe is basically 100% identical to how it's generally made at home, we don't usually add veggies though.

    (edit) Oh! we might also add a little sesame oil as well in either the marinade or the cooking process.

  19. Larry Song says:

    Fantastic. I'm happy that you do many recipes from different cultures. That's very delicious looking good recipe 👏😀

  20. Bill Salazar says:

    Looks so good and tasty. And something my American friends would eat.

  21. Tahko says:

    One of my favorite Vietnamese dishes to make because it’s so simple but iconic!

  22. LC212689 says:

    Are u no longer hot Thai kitchen ?

  23. Divekar Art says:


  24. Divekar Art says:

    Please visit

  25. myanh kwan says:

    I use good quality butter instead of cooking in oil.

  26. Alicia Seecharan says:

    That's very nice 🙂

  27. Amy Liu says:

    Hi pai i have a question on how to get rid of the garlic smell on your fingers after touching garlic. I love cooking with garlic but i hate how the smell lingers for days on your hands!!

  28. sanish sadanandan says:

    Your videos make me happy…

  29. Glen & Friends Cooking says:

    Diggin' this recipe! Thanks so much! #LeGourmetTV

  30. Екатерина Саева says:

    But if i want well done beef i have to keep it more on fire? how long? coz i know that beef gonna be less soft but how to make it soft and tender but well done?

  31. Phan Quoc Tuan says:

    omg the pronunciation!!!

  32. zucchinigreen says:

    That looks sooooo tasty…. Now I'm hungry.

  33. Youtuber 2018 says:

    How about other cow parts

  34. Preveena Ravi says:

    Pailin, I missed your Sawadeekap in the beginning 😭

  35. Andy Raman says:

    so much yummy

  36. Cindys Home Kitchen says:

    Delicious Vietnamese Beef Recipe, very delicious Pailin, you are definitely a Master Chef, you get a like from me! Keep up the good work girl, I can see why you have over 50 million views and almost 6000,000 subscribers, congratulations to you on that as well!!

  37. Trang Nguyen says:

    Hi Pai! Thanks for another great recipe! Your pronunciation is really good by the way. For the marinade, my mom taught me to add a little bit of "húng lìu", a flavoring powder (a mix of chinese cinnamon, sweet basil seeds, star anise, cloves, amomum tsao-ko, and some other spices), which is not easily found in other countries and can be substituted by Five Spice powder. It makes the dish very distinctive just by the smell 🙂

  38. Ardemis Aguirre says:

    Yam yam easy and delicious 😋

  39. Chris Moore says:

    Love this! So quick and easy! Plus you get to 'shake'!

  40. ABISHEK R says:

    So good

  41. Pretty woman says:

    Wow! She can speak any language she wants with the exact pronunciation; She is the epitome of brilliance! Her voice is like music to my ears. Lovely!

  42. Thỏ Nâu says:

    Wow, " bò lúc lắc ". Did she just say that? I'm amazed.

  43. Tianyu Zhu says:

    You are my hero.

  44. BintKhadhir says:

    What did she say?? Pickled ONION??

  45. Richard Smith says:

    Awesome dish I tried it last night got home from work cut the beef (fillet steak) did the marinade and by the time I had a shower it was ready to cook love these fast recipes this is my new favourite dish

  46. Cường Marine says:

    I love your Viet "Bò lúc lắc"

  47. Mark Anthony Gonzalez says:

    I thought "Lok Lak" is Cambodian dish… i had dish when i went in Cambodia

  48. Gabriel Tora says:

    i love you yummy dream of mine.

  49. Robert Rager says:

    Nice and easy

  50. Callias says:

    I used to eat this alot when I was in Vietnam. Btw, your Vietnamese pronunciation was spot on!

  51. BlueRed Finch says:

    Nice dish with shaking…Love the tender that you got there. we went to Oregon and there were one restaurant call bo luc lac there, it's crazy crowded but it was good.

  52. tú nguyễn says:

    When u said :" Bò lúc lắc", I thought " Oh, she's Vietnamese". After reading comments, I know i'm wrong. Your Vietnamese pronounciation make me wrong.Haha

  53. 동해바다 says:

    Thank you! It looks easy but really delicious~~~

  54. Chris Hansen says:

    U are more irresistable than the wok dish but i love beef too! hehe cucumbers would be great addition as well.

  55. Chance Whistler says:

    Add some habanero in the red onion pickle. Its a Mexican thing but might be a good kick to the dish… imo

  56. richiesd1 says:

    Hi Pai, you're the best as always.
    have you heard of salted egg crab from singapore?
    You would be perfect to develop a recipe.

  57. Ivys Kitchen says:

    perfection! i love shaking beef!

  58. Jagoan Tengik says:

    Sawadeekap i love shaking

  59. Jeffery Tay says:

    What's the difference between BLACK and DARK soya sauce? Is the BLACK kind the sweet type that is called "kecap manis" in Asian countries?

  60. EATSterrific says:

    Gonna try this recipe! Hope it will trun good! Ill let yo know..thank you for sharing it🐖💜

  61. anitayaj says:

    Omg I have the best shaken beef this weekend and will definitely be making this!

  62. Thomas P says:

    made this today and it was just so awesome! I added some green onions after I flipped the beef pieces. Thank you Pailin!

  63. Joel Krix says:

    I made this for my partner and I tonight served with mustard greens and wasabi mayonnaise on the side, thanks for another great video ❤️

  64. Jerry Lee says:

    What a delicious and simple recipe. The whole family loved it.

  65. Kendra Dinh says:

    You forgot the lime juice and S&P dipping sauce. It finishes the dish!

  66. Mee Lee says:

    Looks good! Pailin, do you have a recipe for bamboo soup Keang normai? ??I had some in khon kean a while back and it was delicious. Thank you!

  67. Robert Nguyen says:

    authentic ..try it with Leo Pierre sauce

  68. sally huynh says:

    You are such a pleasure to watch! I love all the helpful little tips you added throughout!

  69. Funghiwoman says:

    I just made this with boneless pork ribs and added half an onion sliced largely. It was so delicious! I put it on top of rice and… ambrosian!~ Thanks Pailin

  70. D7498 says:

    OMG perfect pronunciation!!!!

  71. pearlexi says:

    I’m impressed with your vietnamese pronunciation!! 🙌🏻😀

  72. nikonxxx says:

    Oh thats why the cambodians in siem reap were telling me that loclac is not cambodian food.

  73. Iraq October 2019 says:

    Aroi mak mak

  74. Ipixx MN says:

    น่ากินมากเลยค่ะ ไว้จะลองไปทำตามดู

  75. ant f says:

    Hi Pai, can you suggest a couple of brands of the black soy, or the Vietnamese name, please? Very hard to find in the UK. Thanks.

  76. Alan Ferris says:

    That looks fabulous I'll be making this

  77. mikeg6niner says:

    Wow. Glad i found this channel. She is very entertaining with cooking. Sub’d

  78. SoSimYum says:

    OMG … I have been following you like forever but didn't know you can pronounce Vietnamese very well … actually better than me lol. Thank you so much for sharing the world Vietnamese Shaken Beef! Bò Lúc Lắc is our family favorite because it touches our soul, is simple to make, and is super yummy to eat. We normally eat our shaken beef with steamed rice and cucumber tomato lettuce (or tomato water crest) with honey vinaigrette so our shaken beef usually loaded with sauce. When I was living in California, I only used Rib Eyes or Filet Mignon. But now I live in the Midwest of Wisconsin, even the Flat Iron Steak will taste out of this world for this dish. Shaken Beef is a French influence dish so we like to marinate it with minced shallots, minced garlic, and crackled black pepper. There is no need for the black soy sauce either because on the hot wok, the beef will be seared with beautiful color. As for us, we don't put one by one cube in, we just add that whole bowl (since your portion is not that much) into the hot wok along with oil and butter and start stirring like mad 😉 for a few minutes then follow that with shaken the wok.

  79. VoNnE GiLiA says:

    You are so cute! This looks so good and easy! I shall try this soon!

  80. Stet Tan says:

    Super cute smile!!! Thanks for the video!

  81. Phuong Ngo says:

    Shaking beef with a side of jumping lime😄

  82. Exodus3in1 says:

    Thank you!

  83. Joe Flink says:

    That fennel salad you mentioned sounds interesting.

  84. delouis tontht says:

    Luc Lac : Dice ..cut meat like a dice… Diced Beef


  85. Chi Bi says:

    i was eating while listening to this and had to look up when you said bo luc lac, you pronounced it perfectly! when i hear thai sometimes i feel like it's similar to vietnamese

  86. Rainbow Cat says:

    Super dish. I know better the cambodian bay lok lak. The beef is exactly the same thing : fish, soy, oyster Sauce, garlic and pepper. The vegetables are White onion rings, tomatoes and lettuce. IT is served originally with white Rice but is so good with tomato rixe: you put Rice, tomato paste, pepper and salt in the residual juice that sticks to the bottom of the pan (from the meat)

  87. YeuLaKho says:

    Give me Kobe beef bo luc lac..😁

  88. Phan Phương Phi says:

    Your Vietnamese pronounciation is so good, Pai.

  89. Captain Obvious says:

    include ingredients in description plz

  90. anonymous mc says:


  91. fourtwenty mostwanted says:

    I rather eat pai other meat

  92. Huy Tran says:

    Your accurate Vietnamese pronunciation of the dish makes me smile! Thank you for respecting our culture.

  93. 1tinac says:

    I am excited to try this. Thanks for sharing.

  94. Taura Helms says:

    I'll be4 making this soon.

  95. 1911geek says:

    Add a 1/2 tsp of cognac or VSOP and set it on fire wonderful flavors

  96. mugdays says:

    Where I live, Bo Luc Lac is usually served with onions and bell peppers as well. Oh, and sometimes with pasta instead of rice! Is that traditional or no?

  97. Manjeet Singh says:

    In India we put a little bit curry and we call curry Luc Lac.

  98. David Tran says:

    In Vietnam, we add some white onion cubes

  99. Pailin's Kitchen says:

    HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  100. texas 2009 says:

    looking sooo good! the beef looks delicious too 🙂

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