Asian Garlic Beef Cubes (Vietnamese Bo Luc Lac or Shaking Beef)
Ingredients45 m servings 329
- 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.
- 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.
- 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.
Per Serving: 329 calories; 26.8 3.4 17.7 60 458 Full nutrition
ReviewsRead all reviews 4
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 t...
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...
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 ...