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: Dairy, Soy, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager


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


  • Large Sauté Pan
  • Medium Bowl
  • Medium Sauce Pot with Lid
  • Plastic Wrap
  • Small Bowl


  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil