Vietnamese Shaking Beef Stir Fry w/ Tomato Rice (Bò Lúc Lắc với Cơm Cà Chua)

Shaking Beef is the literal translation of the dish Bò Lúc Lắc. A super quick and delicious dish that takes less than 10 minutes to cook. Thick cuts of steak (I use rib fillet) are cut into cubes and marinated with the usual asian sauces like soy and oyster sauce.  A wok is heated and the beef is quickly sauted making the beef “shake” around in the wok, hence the name.

In restaurants this dish is generally served over a bed of lettuce or leafy greens, along with sliced tomato and cucumber. However at home, I generally just eat it with some cucumber slices or Soy and Ginger Bok Choi stir fry.

I was only recently aware of eating this dish with a dipping sauce consisting of lemon, salt and pepper. A friend of mine told me that it goes really well with the beef, and a quick google search showed that some other recipes also suggest this optional dip.

After eating this dish my whole life without the dip, and only discovering it recently, I really think that it adds another dimension and goes really well with it. I recommend that you make the dip and try it with and without to see which you prefer 🙂

I also like to eat this dish with Tomato Rice but you could certainly serve it with normal white rice if preferred. If you have a rice cooker, then my tomato rice recipe will be extremely easy to make so I encourage you to give it a go!

Serves 3-4

Ingredients for Beef Marinade

  • 410g rib fillet, cut into 2cm cubes
  • 4 birds eye chillis, minced (optional)
  • 2 garlic cloves minced
  • 3 tsp oyster sauce
  • 2 tsp light soy
  • 2 tsp sugar
  • ¼ tsp canola oil
  • pepper to taste

Remaining ingredients for Shaking Beef

  • 1 brown onion, sliced in thick slices
  • 2 tsp canola oil
  • 1 cucumber, sliced diagonally
    ingred bo luc lac.jpg
    Marinated beef and remaining ingredients

Ingredients for Tomato Rice in Rice Cooker

  • 4 cloves or garlic, minced and then fried to golden
  • 1 tsp of canola oil
  • 270g of uncooked jasmine rice, rinsed 3 x times
  • 260mL water
  • 1 ½ tbsp tomato paste
  • 1 medium ripe tomato, top core
  • ¼ tsp salt

Lemon Pepper Dip

  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 lemon wedge


  1. Marinade beef overnight if possible, otherwise do it the morning of your meal
  2. In a large bowl add all ingredients for beef marinade and mix thoroughly to coat the meat. Cover and set aside in the fridge to marinate
  3. In a small non-stick pan add oil, and fry garlic until light golden and fragrant
    fried garlic
    Make sure you don’t brown it too much otherwise it will be bitter
  4. Rinse and drain your rice three times until water is relatively clear. Add your drained rice to the rice cooker pot, add the fried garlic, tomato paste and saltingred before cook
  5. Add water and mix, then place the whole tomato in the middle and cook as usual in your rice cooker                                                                          mixed rice before cook
  6. When rice is done mash the tomato and mix and re-season with a pinch of salt if preferred. Keep warm in rice cooker until ready to serve.
  7. Heat a wok over high heat until smoking. Add oil and onions and quickly fry until translucent                                                    onion
  8. Move onions to one side, then add marinated beef in a single layer for a few seconds to allow it to sear
    add beef
    Leave it in the same spot for a few seconds to let it sear
  9. Then keep tossing until the beef is cooked to your liking FINAL close up
  10. Squeeze lemon into a small dish and mix with salt and pepper
  11. Serve with tomato rice, cucumber slices and lemon dip feature

5 Comments Add yours

    1. Thanks! Give it a try 😉

      Liked by 1 person

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