Vietnamese Shaking Beef (Bo Luc Lac)

Vietnamese steak salad served on a bed of greens and tomatoes, topped with pickled onions and a lime dipping sauce. This widely popular Asian dish combines many taste sensations and creates a harmony of flavors with every bite. The “shaking” in the name refers to the tossing of the beef back and forth in the wok after it’s quickly seared.

You can serve this as a salad for a low carb meal or make some rice on the side. This is traditionally served over a bed of watercress which I couldn't find, so I used an arugula blend instead. Thick soy sauce is traditionally used here, but you can use low sodium soy sauce instead if this is not available to you.

This was a recent recipe which I wanted to make as authentic as possible and upon doing some research came I came across and this recipe from Ravenous Couple who was guest posting on Rasa Malaysia. I had no doubt this dish would be a hit with my family and I hope you all like it too. I've made some adjustments to the recipe to lighten it a little but I tried to stick as close as possible to the original.

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