Asian Garlic Beef Cubes (Vietnamese Bo Luc Lac or Shaking Beef)

Rating: 4.29 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Delicious beef cubes that offer a variety of flavors and are usually the first to go in any of our dinners. Can be served on a bed of lettuce, onions, and tomatoes with white Jasmine or Thai sticky rice, if desired.

By Chip Phelps
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Marinade:
Dipping Sauce:

Directions

  • Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.

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  • Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.

  • Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.

  • Serve beef alongside dipping sauce.

Cook's Notes:

Ingredients always make a difference, but here the quality of the meat, fresh minced garlic and the brand of oyster sauce really make a difference. Other recipes may suggest lower quality of beef cuts, but this is a special dish for special occasions. When perfected, the beef will melt in your mouth and the assortment of flavors will bring a smile to people who enjoy the variety.

Tips

Lean rib-eye beef can be used in place of the tenderloin, if desired.

Editor's Note:

Find this recipe featured as "Asian Garlic Shaking Beef" in the October-November issue of Allrecipes Magazine.

Nutrition Facts

Per Serving:
329.2 calories; 17.7 g protein; 3.4 g carbohydrates; 60.2 mg cholesterol; 458.1 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Diana71
Rating: 5 stars
03/13/2017
Wow!!! This was fantastic. Vietnamese food dishes are some of my favorite and "shaking beef" is an absolute delicacy. This is the exact dish!! The dipping sauce is also perfect:) Thanks for this wonderful keeper and I'll be making it over and over again. Read More
Helpful
(1)

Most helpful critical review

sequoia04
Rating: 2 stars
02/02/2020
This recipe didn't come out very well. The flavors weren't that great and the instructions were confusing. The marinade was alright but I added cinnamon cayenne pepper and grated ginger which made the marinade a lot more interesting. The "dipping sauce" was awful. It was terribly salty and didn't have a good flavor. I tried saving it with some brown sugar and chili oil which helped a little. What confused me was that the marinade listed 2 Tbsp oyster sauce and 4 cloves of garlic the dipping sauce included 2 Tbsp of oyster sauce and 4 gloves of garlic and then in the instructions it says to "cook and stir beef mixture 2 Tbsp oyster sauce and 4 cloves minced garlic together in hot oil...". Those additional Tbsp and cloves of garlic aren't listed separately in the ingredients list. And are you really telling me this recipe includes SIX tablespoons of oyster sauce and TWELVE cloves of garlic? I didn't add those extras in since they were already in the marinade. But why would they be written separately? At any rate we had it with rice and red pepper mushrooms and broccoli. My husband liked it but I didn't and I won't be making it again (at least not using this recipe--especially that dipping sauce). Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Diana71
Rating: 5 stars
03/13/2017
Wow!!! This was fantastic. Vietnamese food dishes are some of my favorite and "shaking beef" is an absolute delicacy. This is the exact dish!! The dipping sauce is also perfect:) Thanks for this wonderful keeper and I'll be making it over and over again. Read More
Helpful
(1)
Leanne Ward
Rating: 5 stars
01/20/2019
I really liked and my picky daughter even asked for leftovers!!! I did add mushrooms onion and bellpepper. Read More
sequoia04
Rating: 2 stars
02/02/2020
This recipe didn't come out very well. The flavors weren't that great and the instructions were confusing. The marinade was alright but I added cinnamon cayenne pepper and grated ginger which made the marinade a lot more interesting. The "dipping sauce" was awful. It was terribly salty and didn't have a good flavor. I tried saving it with some brown sugar and chili oil which helped a little. What confused me was that the marinade listed 2 Tbsp oyster sauce and 4 cloves of garlic the dipping sauce included 2 Tbsp of oyster sauce and 4 gloves of garlic and then in the instructions it says to "cook and stir beef mixture 2 Tbsp oyster sauce and 4 cloves minced garlic together in hot oil...". Those additional Tbsp and cloves of garlic aren't listed separately in the ingredients list. And are you really telling me this recipe includes SIX tablespoons of oyster sauce and TWELVE cloves of garlic? I didn't add those extras in since they were already in the marinade. But why would they be written separately? At any rate we had it with rice and red pepper mushrooms and broccoli. My husband liked it but I didn't and I won't be making it again (at least not using this recipe--especially that dipping sauce). Read More
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crasmussen1969
Rating: 4 stars
10/22/2019
Great flavor profile but maybe a little too much sauce (only reason for the 4 rating). The tenderloin is a perfect cut for this dish, basically melts in your mouth. I was trying to get a good sear but I think I had too much marinade. The dipping sauce is excellent when serving over a bed of lettuce, tomatoes & red onion. Will make again! Read More
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