Shaking Beef

Shaking Beef

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This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat.  This recipe from Mark Bittman, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, is quick work, once the meat is marinated. Be sure to move the hot wok or sauté pan constantly, so the intense heat doesn’t burn the ingredients.

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  • Est. Cooking Time: 45 min
  • Allergens: Milk,Soy,Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager


  • Cooking Sake
  • Garlic Cloves
  • Lime
  • Granulated Sugar
  • Red Onion
  • Watercress
  • Rice Wine Vinegar
  • Unsalted Butter
  • Green Onion
  • Fish Sauce
  • Jasmine Rice
  • Beef Tenderloin
  • Tamari Sauce


  • Large Saute Pan
  • Medium Bowl
  • Medium Saucepot with Lid
  • Plastic Wrap
  • Small Bowl


  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil