August 18

Bo Luc Lac in Vietnamese basically translates to “shaking beef”.  I posted a bad late night picture of this dish awhile back on my Instagram and I got a lot of questions and requests for the recipe…along with just requests to come over and eat it! So today I finally had the chance to not just make the dish, but also photograph it in nice daylight just before the rain came.

This is a dish I grew up eating. My mom doesn’t make it as often as I’d like, but when she does, it’s a big treat and we’re all over it!  This recipe is adapted from my aunties and mom, and is a standard and really easy recipe that I use very often on a cast iron skillet.










Bo Luc Lac Recipe:


  • good beef [i use ribeye] cut into cubes
  • 3-4 cloves garlic chopped or minced
  • 3-4 garlic cloves still whole
  • 1-2 teasoons maggi seasoning
  • 1-2 teaspoons oyster sauce
  • 1-2 teaspoons hoisin sauce
  • 1-2 teaspoon sugar
  • 1/2 stick butter
  • thyme [fresh is better]


  • Cut your beef into cubes. Place in a large mixing bowl.  Combine sugar, Maggi, oyster sauce and hoisin sauce in separate bowl. Mix together to create marinade.   Pour marinade onto the meat.  Add minced garlic to meat and mix all together well. Let sit and marinate for a few minutes if cooking soon after, or refrigerate until ready to cook.
  • Meanwhile, heat cast iron skillet til just about to smoke. When you start seeing a bit of smoke, add the meat. Shake the skillet or move the meat around with thongs. Let the meat sear and brown. Then, add butter, the whole garlic cloves, and fresh thyme. Mix all together well again and let the meat cook in the browned butter sauce. Baste if needed.
  • Take meat out and let rest of plate to regather its juices. Garnish and serve on a bed of lettuce, salad of your choice, or just with rice.