Bo Luc Lac as served at Pho Lang Thang in Cincinnati, Ohio, as seen on Food Network's Triple D Nation, Season 4.
Recipe courtesy of Pho Lang Thang

Bo Luc Lac (Shaken Beef with a Simple Salad)

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  • Level: Intermediate
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings


Vietnamese Steak Glaze:

Simple Vinaigrette:

Shaken Beef:


  1. For the steak glaze: Whisk together the oyster sauce, sugar, soy sauce, black pepper, garlic and shallot in a small bowl and set aside.
  2. For the simple vinaigrette: Whisk together the vinegar, oil, sugar, salt, pepper, garlic and shallot in a small bowl and set aside.
  3. For the shaken beef: Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add the steak cubes and sear until browned, tossing them periodically, until just under the desired temperature, 4 to 5 minutes for medium.
  4. Add the steak glaze and toss until the steak has a shiny gloss and does not sit in a pool of sauce, another minute. Remove from the heat and let rest.
  5. Toss the lettuce, watercress, tomatoes, cucumber and onion in a bowl with the vinaigrette. Plate the salad and cubed steak with the rice and add any garnish desired.