Vietnamese Shaking Beef

By Lucy Parissi

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, Updated Jul 30, 2025

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Vietnamese Shaking Beef (Bò Lúc Lắc) – this easy beef stir fry recipe cooks in just 5 minutes, is loaded with flavor and perfect for a quick dinner.

A close-up of a salad with Vietnamese shaking, red onion slices, tomatoes, fresh herbs, and greens on a white plate with a serving spoon.

Looking for a new fun way to use steak? Let me introduce you to shaking beef! This Vietnamese recipe cooks super quickly and is full of bold, punchy flavor.

The Vietnamese name for this recipe, Bò Lúc Lắc, translates as “shaking beef”. The “shaking” refers to the shaking of the beef cubes in a hot wok to sear them quickly.

Table of Contents

Why You’ll Love This Recipe

  • Ready in under 30 minutes – perfect for busy weeknights
  • Tender, juicy beef in a sweet-savory sauce
  • Big flavors from simple pantry ingredients
  • A restaurant-style dish you can make at home
  • Gluten-free friendly and easily adaptable
A large white platter with a salad of mixed greens, tomato wedges, grilled meat, sliced red onions, and fresh herbs. A hand holds a spoon, and bowls of brown rice and more red onions sit nearby.

Here’s What You Will Need

For the Beef

  • Filet Mignon (Fillet Steak), sirloin or ribeye: filet mignon gives this dish a melt-in-your-mouth texture but is a spendy choice. Pick what you can afford.
  • Garlic: adds punchy flavor and richness to the marinade and stir-fry.
  • Salt & Pepper: Freshly cracked black pepper is essential here — it gives the dish its signature bite. Don’t be shy!
  • Sugar: A little sweetness to balance the savory sauces in the marinade.
  • Soy Sauce: The salty umami backbone of the marinade. Use Tamari for a gluten-free option.
  • Fish Sauce: This Vietnamese staple adds saltiness, savory depth and real authenticity. It’s very salty so use wisely!
  • Oyster Sauce: Thick, sweet-savory, and packed with umami — this gives the sauce richness and a restaurant-style glaze.
  • Refined Sesame Oil or Neutral Oil: Use oil that’s suitable for higher-heat cooking due to its higher smoke point.

To Serve

  • Pickled Onions: thinly sliced red onion, rice vinegar and sugar.
  • Cucumber: Contrasts beautifully with the beef and adds freshness.
  • Tomatoes: Use vine tomatoes or cherry tomatoes.
  • Arugula (Rocket) or Watercress: Peppery greens like create the perfect base — they soak up the warm beef juices and balance out the richness.
  • Green Onion (Spring Onion): Adds a mild oniony bite and fresh crunch — use it raw or add it in at the end of cooking for a little sharpness.
  • Cilantro and Mint: Fresh herbs add vibrant flavor and a cooling finish. Don’t skip them — they really make the flavors of this dish pop and are an essential part of Vietnamese cuisine.
  • Vegetable or sunflower oil and a light drizzle of the leftover pickling liquid for extra zing!
Top-down view of labeled ingredients for a dish, including filet mignon, arugula, tomatoes, cucumber, red onion, garlic, cilantro, mint, soy sauce, oyster sauce, sesame oil, salt, pepper, sugar, rice vinegar, and fish sauce.

How to Make Shaking Beef

  1. Marinate the beef – Toss beef cubes with soy, oyster sauce, fish sauce, chopped garlic, sugar, salt and black pepper. Marinate for 30 minutes.
  2. Make the pickled onions – Combine the onions, rice vinegar and sugar in a small bowl or jar and set aside.
  3. Sear the beef – Heat the oil for at least 30 seconds in a hot wok or skillet – you want it smoking. Sear the beef, in batches, until it has a proper crust on both sides. Shake the pan vigorously for 3-5 minutes until the meat is cooked to medium-rare. Set aside and repeat with remaining beef.
  4. Arrange the greens on a platter and top with the tomatoes, cucumber, green onions and some of the herbs. Drizzle with a little oil and some of the pickled onion liquid (not too much as it can overwhelm the other flavors).
  5. Pile the beef on top of the salad and dress with the pickled onions and remaining herbs. Serve with steamed rice for a more substantial meal.
Four images showing the process of making Vietnamese shaking beef: raw beef in marinade, beef cooking in a pan, seared beef pieces, and cooked beef served over rice with vegetables and herbs.

Tips for Awesome Shaking Beef

  • Choose the right cut of beef: Tender cuts like filet mignon, sirloin, or ribeye work best. You want something that cooks quickly and stays juicy and tender.
  • Don’t overcrowd the pan: To get that signature caramelized crust, cook the beef in batches over high heat. If the pan is too crowded, the beef cubes will steam instead of sear. A large wok is ideal for this recipe.
  • Take Care: The beef will kick up some smoke as it cooks so make sure you open a window or use an extractor fan.
  • Serving Suggestions: Pile the sizzling beef straight over the salad greens and let the warm juices dress the salad. Serve with steamed jasmine rice or cauliflower rice for a low carb option.
A plate of rice topped with chunks of beef, fresh tomato slices, red onion, and cilantro, with chopsticks picking up a piece of beef. The dish is garnished with a rich brown sauce.

Storing & Reheating Tips

Let the beef cool completely and store an airtight container in the fridge for up to 3 days. Reheat the beef in a hot skillet or the air fryer.

Store the salad in a separate container without dressing to prevent sogginess. The pickled onions should be kept in a sealed jar submerged in the pickling liquid. They will last for up to three weeks in the fridge.

You can also freeze the shaking beef in a sealed container for up to two months, thawing in the refrigerator before reheating.

A large white platter with a salad of arugula, tomato wedges, Vietnamese shaking beef, pickled onions, and fresh herbs. A hand holds a spoon, and bowls of brown rice and more red onions sit nearby.

Vietnamese Recipe Inspo

Did you make this Vietnamese Shaking Beef recipe? I’d love to hear how it turned out! Please leave a comment and rating below ⭐️⭐️⭐️⭐️⭐️
Don’t forget to tag me @supergolden88 on Instagram and @supergoldenbakes on TikTok — I love seeing your recreations!

A close-up of a salad with Vietnamese shaking, red onion slices, tomatoes, fresh herbs, and greens on a white plate with a serving spoon.
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No ratings yet

Vietnamese Shaking Beef (Bò Lúc Lắc)

By Lucy Parissi | Supergolden Bakes
Vietnamese Shaking Beef – this easy beef stir fry recipe cooks in just 5 minutes, is loaded with flavor and perfect for a quick dinner!
Servings: 4
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Ingredients

For the Shaking Beef

  • 2 steaks (8oz /225g each), filet, sirloin or ribeye
  • 6 cloves garlic , chopped
  • 1 tbsp granulated sugar
  • 3 tbsp soy sauce , divided
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp freshly ground black pepper , or to taste
  • ½ tsp sea salt
  • 3 tbsp sesame or neutral oil or as needed

For the Pickled Onions

  • 1 large red onion , sliced thinly
  • ½ cup (125ml) rice vinegar
  • 2 tbsp granulated sugar
  • pinch salt

For the Salad

  • 4 ½ oz (130g) arugula (rocket), or watercress
  • 3 tomatoes , sliced
  • 2 baby cucumbers , sliced
  • small bunch green onions , sliced
  • 1 tbsp sunflower oil
  • 2 tbsp cilantro leaves , (coriander) to garnish
  • 2 tbsp mint leaves , to garnish

Instructions 

  • Cut the beef into bite sized cubes and place in a bowl. Add the garlic, soy, oyster sauce, fish sauce, sugar, salt and black pepper. Marinate for 20-30 minutes.
    2 steaks, 6 cloves garlic, 1 tbsp granulated sugar, 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tsp freshly ground black pepper, ½ tsp sea salt
  • Make the pickled onions – Combine the onions, rice vinegar, sugar and salt in a small bowl or jar and set aside.
    1 large red onion, 1/2 cup (125ml) rice vinegar, 2 tbsp granulated sugar, pinch salt
  • Sear the beef – Heat the oil for at least 30 seconds in a hot wok or skillet – you want it smoking. Sear the beef, in batches, until it has a proper crust on both sides. Shake the pan vigorously for 3-5 minutes until the meat is cooked to medium-rare. Set aside and repeat with remaining beef.
    3 tbsp sesame or neutral oil
  • Arrange the greens on a platter and top with the tomatoes, cucumber, green onions, and some of the chopped cilantro and mint. Drizzle with a little oil and some of the pickled onion liquid (not too much as it can overwhelm the other flavors).
    4 ½ oz (130g) arugula (rocket), or watercress, 3 tomatoes, 2 baby cucumbers, small bunch green onions, 1 tbsp sunflower oil, 2 tbsp cilantro leaves, 2 tbsp mint leaves
  • Pile the beef on top of the salad and dress with the pickled onions and remaining herbs. Serve with steamed rice for a more substantial meal.

Notes

Storing & Reheating Tips
  • Let the beef cool completely and store an airtight container in the fridge for up to 3 days. Reheat the beef in a hot skillet or the air fryer.
  • Store the salad in a separate container without dressing to prevent sogginess.
  • The pickled onions should be kept in a sealed jar submerged in the pickling liquid. They will last for up to three weeks in the fridge.
  • You can also freeze the shaking beef in a sealed container for up to two months, thawing in the refrigerator before reheating.

Nutrition

Calories: 388kcal | Carbohydrates: 26g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 1722mg | Potassium: 980mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1771IU | Vitamin C: 26mg | Calcium: 122mg | Iron: 4mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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