13 Reviews of Vietnamese Shaking Beef - Bo Luc Lac

From: Nuvara

On Sep 2, 2007

The tastes were all very good, but to serve it as stated, there are some things I'll definitely change for next time. For one, if your using this as a entree, this is a 1 person recipe, I would never see getting 2 out of it, so I doubled it after seeing how little it was. Luckily I had double the ingredients on hand. I added an extra table spoon of oil to the meat marinade because it just didn't seem to cover the meat good enough for me. I also used green onions instead of one regular onion. To me it just suits a salad better, and the flavor is just greater with out a whole lot of bulk. (I used 5-6 whole green onions for 2 batches) Also, the next time I make this I'll slice the beef into thin strips instead of cubing it. It was just too much chuckiness for my mouth, esp in a "salad" type of dish. The flavors themselves were excellent, I felt as if I may have wasted a few cloves of garlic, and next time I'll probably try less, and try more of a marinade so they actually stick to the meat better. I LOVED the flavor of the rice vinegar with the onions and watercress. Next time I think I'll make a side of frittered potatoes to go with this one. Thank you Sue for the recipe!

From: sjvivi22

On Nov 21, 2007

I'm Vietnamese, and made this for my Vietnamese friends during one of our "drinking night" get togethers. Everyone LOVED it. How it is traditionally served is with a lemon pepper dip. You can use the premade one in the store. It can also be served with red rice (tomato fried rice). Two thumbs up on authenticity.

From: Mick Blake of Karmic Aviaries

On Jan 3, 2006

This is truly a wonder from Vietnam and the tastes of the garlic, red onions, watercress and beef marry in a real happy wedding party on your palate the salty fish sauce the sour vinegar and sweet sugar just in the right amounts, this is a lovely light lunch meal or as part of a Vietnamese dinner party banquet serve with a fruity white wine not a bold red OK.. this will become one of your favorites

From: K.Senko

On Jan 30, 2006

This was a great salad. If making again, I would halve the onions, and slice them thinner. Excellent salad, will definitely make again.

From: berna

On Jun 4, 2006

An easy, healthy and delicious weeknight meal. Taking Latchy's suggestion, I cooked the sirloin steak whole, allowed the meat to rest for 5 - 10 minutes and sliced the meat prior to serving. I will definitely make this again. Thanks Sue!

From: Latchy

On Apr 19, 2004

This was wonderful, have not had a watercress salad for ages. I had 2 good sirloin steaks which I marinated as stated but I did not cube them I cooked them in my Turbo oven and had them on the plate with the watercress salad made exactly as instructed. It just seemed a pity to cube perfectly good sirloin steaks. This is a recipe I will repeat quite often.

From: nsomniak6

On Jan 1, 2007

I made this a while back and forgot to review it. I don't remember if I made any changes except I added sliced tomatoes as well. I remember it being an excellent meal that I made with some sushi for a small dinner with guests. Thanks!

From: Robin Hollister

On May 28, 2004

This is an awsome meal served with rice, or without rice as a low-carb meal. I add thin sliced tomato. If watercress is not avalible, this recipe is also good with napa cabbage.

From: Chef #990773

On Dec 3, 2008

I loved this recipe!! I have made it a few times now and everyone I make it for loves it. I put it over rice and sliced tomatoes!

From: tndang

On Apr 20, 2008