Vietnamese Shaking Beef - Bo Luc Lac

I'm Vietnamese, and made this for my Vietnamese friends during one of our "drinking night" get togethers. Everyone LOVED it. How it is traditionally served is with a lemon pepper dip. You can use the premade one in the store. It can also be served with red rice (tomato fried rice). Two thumbs up on authenticity. :)

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Very good recipe. But instead of fish sauce, I use low sodium soy sauce (less salty, healthier AND doesn't smell as ... fishy). Also, use butter instead of oil to fry. Om nom nom.

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I took some liberties with this recipe. I used only a little watercress and added one whole thinly sliced cucumber. I also added bean thread noodles to the dish. I mixed up the whole thing with a lot of Sriracha sauce. I liked the dish, but thought it lacked a little flavor. Next time (and there will be a next time), I plan to use more fish sauce and more salt.

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Delicious! My family loved it. I made a lime, salt and pepper dip for the beef and salad. Great recipe and easy too.

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I loved this recipe!! I have made it a few times now and everyone I make it for loves it. I put it over rice and sliced tomatoes!

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The tastes were all very good, but to serve it as stated, there are some things I'll definitely change for next time. For one, if your using this as a entree, this is a 1 person recipe, I would never see getting 2 out of it, so I doubled it after seeing how little it was. Luckily I had double the ingredients on hand. I added an extra table spoon of oil to the meat marinade because it just didn't seem to cover the meat good enough for me. I also used green onions instead of one regular onion. To me it just suits a salad better, and the flavor is just greater with out a whole lot of bulk. (I used 5-6 whole green onions for 2 batches) Also, the next time I make this I'll slice the beef into thin strips instead of cubing it. It was just too much chuckiness for my mouth, esp in a "salad" type of dish. The flavors themselves were excellent, I felt as if I may have wasted a few cloves of garlic, and next time I'll probably try less, and try more of a marinade so they actually stick to the meat better. I LOVED the flavor of the rice vinegar with the onions and watercress. Next time I think I'll make a side of frittered potatoes to go with this one. Thank you Sue for the recipe!

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I made this a while back and forgot to review it. I don't remember if I made any changes except I added sliced tomatoes as well. I remember it being an excellent meal that I made with some sushi for a small dinner with guests. Thanks!

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An easy, healthy and delicious weeknight meal. Taking Latchy's suggestion, I cooked the sirloin steak whole, allowed the meat to rest for 5 - 10 minutes and sliced the meat prior to serving. I will definitely make this again. Thanks Sue!

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This was a great salad. If making again, I would halve the onions, and slice them thinner. Excellent salad, will definitely make again.

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This is truly a wonder from Vietnam and the tastes of the garlic, red onions, watercress and beef marry in a real happy wedding party on your palate the salty fish sauce the sour vinegar and sweet sugar just in the right amounts, this is a lovely light lunch meal or as part of a Vietnamese dinner party banquet serve with a fruity white wine not a bold red OK.. this will become one of your favorites

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This is an awsome meal served with rice, or without rice as a low-carb meal. I add thin sliced tomato. If watercress is not avalible, this recipe is also good with napa cabbage.

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This was wonderful, have not had a watercress salad for ages. I had 2 good sirloin steaks which I marinated as stated but I did not cube them I cooked them in my Turbo oven and had them on the plate with the watercress salad made exactly as instructed. It just seemed a pity to cube perfectly good sirloin steaks. This is a recipe I will repeat quite often.

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