Bo Luc Lac (Vietnamese Shaking Beef, Lighter)

Lean beef sirloin seared over high heat with minimal oil delivers a high-protein Vietnamese classic without excess saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g (1.75 lbs) lean beef sirloin, cut into 2 cm cubes · 1120 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 1 tbsp (18 g) fish sauce · 6 kcal in the whole recipe
• 1 tbsp (12 g) brown sugar · 46 kcal in the whole recipe
• 3 cloves (12 g) garlic, minced · 18 kcal in the whole recipe
• 2 tbsp (26 g) canola oil · 234 kcal in the whole recipe
• 100 g (3.5 oz) romaine lettuce, chopped · 17 kcal in the whole recipe
• 50 g (1.8 oz) fresh arugula · 12 kcal in the whole recipe
• 2 medium (260 g) tomatoes, sliced · 47 kcal in the whole recipe
• 1 medium (110 g) red onion, thinly sliced · 44 kcal in the whole recipe
• 2 tbsp (30 g) fresh lime juice · 8 kcal in the whole recipe
• 1/2 tsp freshly cracked black pepper

Method

1. Whisk low-sodium soy sauce, fish sauce, brown sugar, minced garlic, and lime juice in a small bowl until sugar dissolves.

   

2. Toss the beef sirloin cubes with half of the marinade and black pepper, then set aside at room temperature for 15 minutes.

   

3. Arrange chopped romaine lettuce, fresh arugula, sliced tomatoes, and red onion on a large platter to create a fresh bed.

   

4. Heat canola oil in a large wok or heavy skillet over high heat (200°C / 400°F) until smoking hot.

   

5. Add the marinated beef in a single layer and sear for 3 to 4 minutes, shaking the pan constantly until browned on all sides, then pour in remaining marinade and serve over the salad bed.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.