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5 from 21 votes

Vietnamese shaking beef

Vietnamese shaking beef, or thit bo luc lac, is a classic Vietnamese dish of perfectly seared cubed steak that comes together in less than 30 minutes.
Prep Time5 mins
Cook Time10 mins
Course: Dinner
Cuisine: Vietnamese
Servings: 4 servings
Author: Vy Tran


  • 1 lb beef (sirloin cut), cut into ½ inch cubes
  • 1 tbsp soy sauce
  • 4 tbsps oyster sauce (Lee Kum Kee brand)
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1/2 tsp freshly ground pepper
  • 2 cloves of garlic, peeled and crushed
  • 1/2 cup shallots, thinly sliced
  • 1/4 cup olive oil, for cooking
  • 1 watercress, washed and cleaned with tough stems removed
  • 1 cup cherry tomatoes

Dipping sauce

  • 1 tbsp salt
  • 1 tsp freshly ground pepper
  • 1 1/2 tbsps fresh lime juice


  • In a mixing bowl, whisk together soy sauce, oyster sauce, sesame oil, and sugar until well combined.
  • Add the cubed beef, garlic, shallot, and pepper to the marinade.  Toss to combine and let stand in refrigerator for an hour.
  • When ready to cook, heat a wok over high heat.  Add two tablespoons of olive oil around the top of the wok, letting it run down the side and into the middle of the wok.  Add half of the beef mixture to the wok in a single layer and sear for 3 minutes.  Shake and toss the mixture in the wok and cook for another minute or two. The beef should be seared on all sides.  Transfer to a plate and keep warm.
  • Add the rest of olive oil and repeat with the remaining beef mixture.  
  • When ready to serve, arrange the watercress and cherry tomatoes on a plate and top with the beef mixture and juices.
  • For the dipping sauce, stir together salt, pepper, and lime juice.
  • Serve the shaking beef with the dipping sauce.


To get the most flavor, marinate the beef for a minimum of 1 hour and no longer than 4 or it might be too salty.
Cook the beef mixture in two batches to get the perfect sear.