Vietnamese Shaking Beef (Bo Luc Lac)

Caramelized sirloin cubes, charred onion, and scallions land hot over peppery watercress with rice and a sharp lime-pepper dip.

35 min

4 servings

Ingredients

1 1/2 cups jasmine rice

1 3/4 lb top sirloin steak, cut into 1-inch cubes

4 garlic cloves, finely grated

2 tbsp soy sauce

1 tbsp fish sauce

1 tbsp oyster sauce

2 tsp granulated sugar

1 1/2 tsp freshly ground black pepper, divided

2 tbsp neutral oil, divided

1 medium red onion, cut into 1-inch pieces

4 scallions, cut into 2-inch lengths

2 bunches watercress, thick stems trimmed

2 medium tomatoes, cut into wedges

1 large lime

1/4 tsp kosher salt

Large wok or heavy skillet · Rice cooker or saucepan · Serving platter · Mixing bowls · Tongs

How to shake

After the first side caramelizes, jerk the pan forward and snap it back so the cubes tumble onto new surfaces without prolonged stirring.

Plate without delay

Have the salad and rice ready before searing; the hot beef should only lightly wilt the watercress.

01. Steam the rinsed jasmine rice and keep it covered so the grains stay hot and separate.

02. Pat beef dry, then coat it evenly with garlic, soy sauce, fish sauce, oyster sauce, sugar, and 1 tsp pepper.

03. Stir half the lime juice with remaining pepper and salt; reserve lime wedges for serving.

04. Arrange watercress and tomatoes before cooking so the hot beef can be served the moment it is ready.

05. Heat the wok over high until faintly smoking, then swirl in 1 tbsp oil.

06. Sear half the beef untouched for 45 seconds; shake to turn and cook 45 to 60 seconds more before transferring.

07. Add remaining oil and repeat, preserving open pan space so the second batch caramelizes rather than steams.

08. Char onion for 90 seconds, shaking once, then blister scallions for 30 seconds while they remain crisp.

09. Return beef and juices and shake vigorously for 30 seconds, just until everything is glazed and hot.

10. Pile beef and vegetables over watercress and tomatoes; serve at once with hot rice, lime wedges, and dipping sauce.