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Shaking Beef Recipe (Bo Luc Lac) | Vietnamese Recipes

Byamazingfoodstv


Beef lovers, this one’s for you! Intensely beefy and full of flavour, this dish looks super premium but it is so easy and quick to put together that you can easily have this on a weeknight! A classic Vietnamese dish that really highlights the flavour and texture of beef, so make sure you use a cut that is flavourful and tender. Rule of thumb for choosing the right cut for this is to choose whatever cut you like to have as a steak. Essentially, these are little steak cubes!

I’m using tomatoes to provide some colour and acidity, but you can do red or orange bell pepper as well. If you prefer the vegetables more cooked, cook the vegetables first, remove, and then add it back in when the steak it done.

Enjoy!!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

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48 Comments

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  36. Hi Pailin
    Do you have any dishes cook with pickle garlic. I went to a Thai restaurant in Toronto and my friend ordered a stirred fry dish with pork and pickle garlic. I had a bite and it was delish but do not know the name of the dish. It was really good, the pickle garlic has a very nice flavour and it was very different as well.
    If you do, love to see it from you.

  39. Just found out about this recipe. So similar to Filipino the recipe for beef salpicao. Instead of fish sauce, we use Worcestershire sauce though. I think same purpose, because Worcestershire sauce (which comes from fermented anchovies) provides the Umami component. Please check it out and maybe even make a video of it! <3

  40. This dish was absolutely amazing, the smell when the beef was cooking made us salivate, we couldn't wait to tuck in… the wait was worth it..the taste was so good it made you want more.. and more.. Many thanks 🙏 we're so looking forward to trying more of your recipes.

  44. Great recipe! One question about the proportions listed on your website; how would you scale this up if you wanted to double or quadruple the beef?

    250g beef seems more like portions for 1-2 people, not four.

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