Bo Luc Lac


Craving a good steak? Give this recipe a try, its really quick to whip up, cook some white rice and cut up some tomatoes and lettuce to go along side. There are two variations, Luk Lac which is the Cambodian version and Bo Luc Lak, a Vietnamese version. In Vietnamese Bo means beef and luc lac means shaking, it is cooked in a wok so this is also known as shaking beef. Both recipes are very similar, by dicing a good quality steak and marinating it in a quick soy and black pepper marinate. Since there are very few ingredients in this dish, it is very important to use the best quality you can find. The beef should have a good amount of marbeling going through it. Both rib eye and sirloin is a good option.

Bo Luc Lac Recipe

By August 17, 2019



    Make the marinate for the steak. In a bowl mix together, freshly cracked black pepper, crushed garlic, dark and ligt soya sauce, fish sauce, and oyster sauce. Cut the steak into 1 inch cubes and mix in with the marinate. Leave for about 30 minutes. No longer than 2 hours.

    Place washed lettuce on a plate. Thinly cut the tomatoes, cucumbers, and onions and arrange on the lettuce.

    Squeeze 1 lemon, about 2 TBSP of juice, and mix in freshly cracked black pepper. Do this step when you are ready to eat.

    In a large wok,  add 1 TBSP of cooking oil and let it get really hot. Add the beef in one layer and let it get carmelized, about 1 minute. Once its nicely browned shake the wok to get the other side and let cook for another minute. Cook until desired doneness.

    Place on top of the vegetables and serve with white rice and dipping sauce.



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