Bo Luc Lac (Shaking Beef)

We went to Phnom Pehn restaurant not so long ago, and one of my staple dishes there is Bo Luc Lac (or more correctly: Bò Lúc Lắc). It is prepared differently from what I had in Cambodia (and one of our Vietnamese friends says it’s plain wrong), in that it was more like a Chinese stir-fry, rather than wok-seared cubes. I’ve never had it at home, as my mother’s cooking is totally fusion of several Asian influences. Don’t get me wrong; it’s absolutely delish–just the right amount of sweetness to hit the spot, but I wanted to try to make the “real thing”, so naturally, I turned to the net.

I unfortunately had an indeterminate amount of meat, and I eyeballed everything, so I can’t actually list a proper ingredient list. A couple recipes here and here, and a video from “Tran Can Cook” can act as references. The boys are hilarious, with all their gangsta-ness.


  • beef, cut into 3/4 inch cubes
  • dark soy sauce
  • sesame oil
  • oyster sauce
  • garlic, minced
  • black pepper
  • fish sauce
  • sugar


  • Make a marinade by mixing all ingredients together, except for the beef. Have a taste to make sure it is to your liking and adjust accordingly.
  • Add in the beef and mix well to coat in marinade. Set aside for 20 minutes to 2 hours.
  • Heat up some oil in a wok or skillet until it begins to smoke.
  • Put in a layer of beef and let sear for about 1 minute and then shake the skillet so the beef cubes rotate, and another side is able to sear.
  • Leave it for 30 seconds or so and shake again.
  • Continue to sear and shake for another 2 or so minutes, until nicely browned, and medium rare.
  • Serve on a bed of watercress or butter lettuce, and garnish with tomato and cucumber.
  • If desired, you can saute some onions in the pan with the juices.
  • Enjoy with lots of rice.


Some people like to have this with ketchup rice.

It is often served with dipping sauce, but I find that the marinade itself is very flavourful, so I don’t bother.

Another nice touch is to have an egg (sunny-side, or over easy) on top of the rice, and break the yolk, to mix with the rice.

I also had pickles with this, because it just isn’t a Vietnamese meal without the carrots and daikon.

Apron and hood fan recommended =P

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