Vietnamese shaking beef
Bo luc lac means shaking beef — the wok is meant to be lifted off the heat and tossed back and forth so the cubes sear on every side without crowding. The fish sauce caramelizes in the pan with the garlic, which is the smell that means dinner.
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Ingredients
For the whole dish · serves 4
- Beef sirloin, cubed1¼ lb
- Soy sauce2 fl oz
- Fish sauce2½ tbsp
- Erythritol½ oz
- Garlic1½ oz
- Oyster sauce1½ tbsp
- Butter¾ oz
- Onion4 oz
- Tomato4 oz
- Black pepperto taste
Served with
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+3g net · 87 kcal · 10 min · together 9g net, 533 kcal
Method
5 steps · 30 minutes
- Toss the beef cubes with the soy sauce, fish sauce, erythritol, half the garlic (grated) and a few grinds of pepper. Let it sit for 20 minutes.
- Heat a wok or single-handle cast iron pan over high heat until smoking. Add the butter and the remaining garlic; stir for 15 seconds.
- Add the beef in a single layer. Lift the pan off the heat and shake it back and forth over the burner for 90 seconds to sear every face. Toss, repeat for another 60 seconds.
- Push the beef to the side, add the sliced onion and tomato to the empty space, and stir for 1 minute.
- Stir everything together, splash in the oyster sauce, and toss for 30 seconds. Serve over butter lettuce cups with a side of quick-pickled onion.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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