Bo luc lac is a Vietnamese beef stir fry dish which is traditionally served on a bed of watercress with a bowl of rice on the side. The beef is cut into cubes and marinated in soy sauce, sugar, fish sauce and oyster sauce, giving the dish both sweet and savory flavors.
This dish may also be served with a lime dipping sauce to add a sour element. Alternatively, a chili sauce may also be offered to dip the bo luc lac into, however this is less common.
Origin & Cultural Significance
Luc lac is a French-inspired dish, brought to Vietnam during the French Indochina period. Luc lac translates to ‘shaken’ which refers to the shaking technique used to prepare the beef in this dish. This technique ensures that all sides of the beef are seared evenly and also deglazes the pan as you cook.
Beef used to be very expensive in Vietnam and was considered a luxury, so luc lac was only served at formal events and special occasions, such as weddings. Today, luc lac is a very popular dish throughout the year and can be found at most Vietnamese restaurants and street vendors.
Vietnamese Bo Luc Lac Recipe
Bo luc lac is a Vietnamese beef stir fry dish which is traditionally served on a bed of watercress with a bowl of rice on the side. The beef is cut into cubes and marinated in soy sauce, sugar, fish sauce and oyster sauce, giving the dish both sweet and savory flavors.
Ingredients
- Sirloin steak - 2lbs
- Red bell pepper - 1 cup
- Granulated sugar - 1 tbsp
- Light soy sauce - 1 tbsp
- Dark soy sauce - 2 tbsp
- Oyster sauce - 2 tbsp
- Fish sauce - ½ tbsp
- Garlic - 2 cloves
- Salt and pepper - to taste
- Oil - ½ cup
- Watercress - 2 cups
- Rice - 2 cups
Instructions
- Cut off excess fat on the sirloin steak and chop the remaining meat into 1 inch cubes.
- Dice the red bell pepper.
- In a bowl, combine the soy sauces, oyster sauce, fish sauce, sugar and garlic.
- Add the beef cubes to the bowl of marinade and stir well.
- Leave the meat to marinate for 60 minutes at room temperature.
- In a large wok, heat up the oil over a high heat.
- Add the beef to the hot oil and continuously shake the pan to rotate the beef as it cooks.
- After about 1 minute, the beef should be seared on the outside and rare on the inside.
- Remove the beef from the pan and set aside.
- In a clean wok, add a tablespoon of oil and heat on high.
- Add the chopped red bell pepper to the pan and fry for around 2 minutes, until slightly charred.
- Add the seared beef to the wok, plus a couple tablespoons of the marinade.
- Stir the contents of the pan until the sauce becomes thicker, for 3-5 minutes.
- Add salt and pepper to your taste.
- Place a handful of watercress on a plate and arrange your luc lac on top.
- Serve with a bowl of rice on the side.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 941Total Fat: 61gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 209mgSodium: 1347mgCarbohydrates: 31gFiber: 1gSugar: 5gProtein: 65g