We haven’t had beef for a while, so I went through my blog to see what was missing. How could I possibly forget one of Vietnam’s most beloved dishes – Bò Lúc Lắc (Vietnamese Steak Bites)! Known to many as Vietnamese Shaking Beef, this dish is a favourite across Vietnam and appears on menus from casual eateries to high-end restaurants. Personally, I prefer to call it Vietnamese Steak Bites because that’s exactly what they are – little cubes of juicy, flavourful steak with a beautiful caramelised crust.
This dish is a family favourite in our home. The beef is sliced into bite-sized cubes, quickly seared until browned, then stir-fried with colourful vegetables in a slightly sweet, savoury sauce. It’s just as good served with rice as it is with chips and I often add a side of quick vegetable pickles for freshness and crunch. Tonight, everyone came back for seconds and that says it all!
Why you’ll love Bò Lúc Lắc (Vietnamese Steak Bites)
If you’re looking for a quick, flavour-packed dinner that feels restaurant-worthy, Bò Lúc Lắc (Vietnamese Steak Bites) ticks every box. It takes just a few minutes to cook once your beef is marinated and the result is tender, glossy and irresistible tasty.
The secret lies in a simple marinade that infuses the beef with layers of flavour while keeping it perfectly tender. Once seared, the cubes are coated in a glossy sauce that’s both comforting and exciting – a harmony of soy, oyster sauce and a touch of sweetness.
How to make Vietnamese Steak Bites
Marinate the beef
Any tender cut you’d normally use for steak works beautifully – ribeye, sirloin or tenderloin are my top pics. Slice the beef into cubes about 2-2.5cm thick then marinate for about an hour with the following ingredients:
- Fish sauce
- Oyster sauce
- Olive oil
- Ground pepper
- Tapioca flour (don’t skip this, it creates that lovely crisp coating!)
- Garlic granules
If you don’t have tapioca flour, cornflour works as a great substitute. Mix well and refrigerate the beef, taking it out 10-15 minutes before cooking so it returns to room temperature – another key to ensuring soft, juicy steak bites.
Prepare the vegetables
This dish is all about vibrant colours and textures. Onion wedges and peppers are must-haves. You can use a mix of red, yellow and green peppers for extra brightness. I also like to add a few pineapple cubes – they bring sweetness, tanginess and even help tenderise the beef thanks to their natural acidity.
Chop spring onions into 2-3 cm lengths and mince a few cloves of garlic for stir-frying later.
Make the sauce
A good sauce brings everything together. In a small bowl, whisk:
- Soy sauce
- Oyster sauce
- Light brown sugar
- Ground pepper
- Ketchup
- Siracha (optional, for a spicy kick)
- Water
You’ll find the exact measurements in the recipe card at the bottom of this post.
Cook the beef and vegetables
Once everything is prepped, the cooking take less than 10 minutes
- Heat one tablespoon of olive oil in a large pan over high heat.
- Add the marinated beef cubes in a single layer. Sear for 3-4 minutes, turning occasionally until browned on all sides. Remove and set aside.
- In the same pan, add another tablespoon of olive oil. Add garlic, onion wedges and the white parts of the spring onion. Stir-fry for 1 minute.
- Add peppers and pineapple, then stir-fry for another 30 seconds.
- Return the seared beef to the pan, pour in the sauce and toss everything together for about minute.
- Remove from heat immediately to avoid overcooking.
Serve your Bò Lúc Lắc (Vietnamese Steak Bites) over steamed jasmine rice or alongside crispy chips.
Serving suggestions
I often serve this dish with a small bowl of quick pickled vegetables – usually cucumber, carrot or whatever I have in the fridge. Today’s version was a mix of beansprouts, cucumber and tomatoes, adding just the right touch of freshness and crunch. It perfectly balance the richness of the beef and sauce.
Tips for perfect Bò Lúc Lắc (Vietnamese Steak Bites)
- Use tender cuts of beef – quality steak makes all the difference.
- Don’t skip the marinate – this step locks in flavour and tenderness.
- Cook fast and hot – searing quickly at high heat gives that perfect caramelised crust.
- Avoid overcrowding the pan – cook in batches if needed to keep the heat consistent.
Final thoughts
Bò Lúc Lắc (Vietnamese Steak Bites) is one of those dishes that proves just how brilliant Vietnamese home cooking can be – simple, quick and bursting with flavour. Once you’ve made it once, it’s sure to become part of your regular dinner rotation.
Whether you’re in London, Hanoi or anywhere else, you can easily recreate this vibrant Vietnamese classic in your own kitchen.
Bò Lúc Lắc (Vietnamese Steak Bites)
Description
Bo Luc Lac (Vietnamese Steak Bites) is a beloved Vietnamese dish featuring tender cubes of marinated beef, quickly seared for a caramelised crust, then stir-fried with colourful vegetables in a sweet and savoury sauce. Perfect served with rice, chips, or a side of quick pickles for a balance of flavour and freshness.
Ingredients
Sauce
Instructions
-
Marinate the beef
- In a blow, mix the beef with fish sauce, oyster sauce, olive oil, pepper, tapioca flour and garlic granules.
- Cover and marinate for 1 hour in the fridge.
- Bring to room temperature before cooking.
-
Prepare the sauce
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ketchup, pepper, siracha (if using) and water. Set aside.
-
Sear the beef
- Heat 1 tablespoon of olive oil in a large pan over high heat.
- Add the marinated beef cubes in a single layer and sear 3-4 minutes, turning until browned on all sides.
- Remove from the pan and set aside.
-
Stir-fry the vegetables
- In the same pan, add another tablespoon of oil.
- Add garlic, onion and the white parts of the spring onions, stir-fry for 1 minute.
- Add peppers and pineapple cubes, stir-fry for another 30 seconds.
-
Combine everything
- Return the beef to the pan, pour in the prepared sauce and toss everything together for about 1 minute until glossy and coated.
- Remove from heat immediately.
-
Serve
- Serve hot with steamed jasmine rice or chips.
- Add a side of quick pickled vegetables for freshness, today I used beansprouts, cucumber and tomatoes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 298.45kcal
- % Daily Value *
- Total Fat 10.94g17%
- Cholesterol 94.5mg32%
- Sodium 1240.64mg52%
- Potassium 869.56mg25%
- Total Carbohydrate 17.12g6%
- Dietary Fiber 2.51g11%
- Sugars 8.56g
- Protein 34.94g70%
- Vitamin A 104.2 mcg
- Vitamin C 82.19 mg
- Calcium 58.98 mg
- Iron 3.99 mg
- Vitamin D 0.15 mcg
- Vitamin E 1.89 mg
- Vitamin K 30.4 mcg
- Vitamin B6 1.16 mg
- Vitamin B12 3.46 mcg
- Phosphorus 379.23 mg
- Magnesium 61.91 mg
- Zinc 8.51 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
