Thursday, April 29, 2010

Vietnamese Shaken Beef - Bo Luc Lac

I don't like to eat red meat a lot. Therefore, I rarely cook beef. It has been a while so I decided to make bo luc lac, Vietnamese shaken beef. You need to marinade the meat at least 30 minutes in advance. I marinaded beef with dark soy sauce, sesame oil, oyster sauce, sugar, garlic, salt, pepper, and a little fish sauce.

This just came out from the wok. You can still see the smoke. Yummy!

bo luc lac with onion

Closer look! Enjoy....


1 lb of fillet mignon

1 onion (cut into cube)

1 green onion/red (optional)

1 TB of oysters sauce

1/2 teaspoon of fish sauce

dash of pepper & salt

1/2 teaspoon of sugar (or more)

1/2 TB of soy sauce

dahs of sugar

3 cloves of garlic (minced)

2 TB of butter

1 TB of olive oil


1) Marinaded everything except butter, pepper and olive oil with beef for at least 30 minutes.

2) In a wok, turn high heat and add olive oil and butter and garlic

3) Add in the onion and beef

4) Stir well and add pepper last.
5) Garnish with tomato and salad

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