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Vietnamese Shaking Beef is a steak salad served on a bed of greens and tomatoes, topped with pickled onions and a lime dipping sauce.

Vietnamese Shaking Beef

Shaking Beef (Bò Lúc Lắc) is a popular Vietnamese dish that blends multiple flavors, creating a harmonious taste with each bite. The “shaking” in the name refers to tossing the beef back and forth in the wok after it’s quickly seared. It’s a light yet satisfying meal that cooks quickly and is perfect when you crave this
Vietnamese classic at home.

Why This Shaking Beef Recipe Works

I wanted to make this shaking beef recipe as authentic as possible. After some research, I found this recipe from Ravenous Couple. 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 lighten it a bit, but I tried to stay as close as possible to the original.

• Fast: The beef cooks in less than 10 minutes.
• Prepare it ahead of time so all you need to do is cook the meat and slice the veggies right before dinner.
• Healthy: It’s high in protein but low in carbs and calories. Swap monk fruit for sugar to further cut carbs.

Why is it called shaking beef?

Shaking beef gets its name from the cooking technique. When cooking the beef, you “shake” the pan to toss the meat and sear it evenly on all sides. It’s called bò lúc lắc in Vietnamese, which means “beef shake.”

How to Make Vietnamese Shaking Beef

If you want to prepare ahead of time, make all three sauces, cut and marinate the beef, and pickle the onions the night before. See the recipe card at the bottom for printable directions.

1. Marinade: Combine the six marinade ingredients and pour over the meat. Let it marinate for at least an hour; overnight will enhance the flavor.
2. Prepare the sauces: Mix the ingredients for the vinaigrette and dipping sauce in separate bowls.
3. Pickle the onions: Combine the sliced red onions with ¼ cup of the vinaigrette and refrigerate for at least 10 minutes.
4. Cook the beef: Heat oil in a wok or large skillet, then add half the meat in an even layer (discard the marinade). After searing for 2 minutes, shake the pan to flip the meat, then cook for another 2 minutes. Repeat with the remaining beef.
5. Serve: Place the meat on top of the greens and tomatoes, drizzle with vinaigrette, and top with pickled onions. Serve with the lime dipping sauce.

What are some tips for making the best shaking beef?

1. Marinate the beef overnight for more tender and flavorful results.
2. Don’t use a nonstick pan since you’re cooking the meat on high heat. If you don’t have a wok, use a cast-iron skillet instead.
3. Don’t overcook the beef. Cook it to medium-rare or medium.

Customize It

• Meat: You can try shaking beef with another cut of meat, such as filet, ribeye, skirt steak, New York strip, or flat iron.
• Don’t eat red meat? Substitute chicken thighs.
• Seafood allergy? Try a vegan fish sauce and replace oyster sauce with hoisin.
• Oil: Swap canola with avocado oil. You need something with a high smoke point, so don’t use olive oil.
• Don’t like pickled onions? Sauté them with the beef.
• Greens: This dish pairs well with most types of salad greens, such as romaine or kale.
• Vegetables: Feel free to add other veggies, like avocado, cucumbers, or sugar snap peas.
• Sweetener: Brown sugar or honey also works. If you want to reduce added sugar, use monk fruit.

5

16 mins

4

52 mins

6

28 mins

5

45 mins

Storage

• Refrigerator: Store the salad ingredients, sauces, and beef in separate containers. The meat will last for 4 days in the fridge.
• Freeze the beef for up to 3 months. After thawing, make the salad, vinaigrette, and dipping sauce. Reheat the beef on the stove or in the microwave.

More Asian Beef Recipes You’ll Love

Try one of these beef recipes for your next dinner!

These Grilled Chicken Breasts are marinated with garlic, lime, and spices, then topped with a fresh mango black bean salsa for the ultimate high-protein summer dinner. It’s packed with lean protein, fiber, and bright fresh flavor—perfect for grilling season, meal prep, or an easy weeknight meal.

Grilled Chicken with Black Bean Mango Salsa

Living on Long Island, I’m always looking for easy summer dinners that make the most of grilling season, and this is one I’ve been making for years—it’s actually one of the earliest recipes I ever shared on Skinnytaste, and one I still make every summer. The chicken gets marinated in garlic, lime, and spices which keeps it juicy and flavorful, but it’s the fresh mango black bean salsa that really makes it. The sweetness of the mango with the lime, cilantro, and black beans tastes so fresh and summery, plus it adds extra fiber to make the meal more balanced and satisfying. I love serving this with rice, grilled corn, or just as-is for a lighter high-protein dinner.

Why This Grilled Chicken Recipe Works

I love taking advantage of warm weather and grilling outside during the summer. Bonus points for dishes that are just as fast and easy as they are delicious. This simple grilled chicken with black bean mango salsa delivers on all of that.

• Fast: The marinating time is hands-off, and the chicken grills in under 10 minutes.
• Healthy: It’s naturally gluten-free and high in protein and fiber.
• Easy to prep ahead: Slice the chicken and make the salsa a day early.

How to Make Chicken with Mango Black Bean Salad

While the chicken marinates, prepare the salsa and preheat the grill. You can even make the salsa a day ahead if that works better with your schedule. See the recipe card at the bottom for printable directions.

1. Marinate the chicken in lime juice and spices for at least 1 hour, or up to 5 hours, in the refrigerator. More time means more flavor.
2. Make the salsa: Mix all the black bean salsa ingredients in a bowl, then taste and adjust the salt as needed. Refrigerate until ready to serve.
3. Grill the chicken on a grill pan on the stove or an outdoor grill. Cook on both sides for about 3 minutes, then check for doneness with an instant-read thermometer.
4. How to serve: Let the chicken rest for 5 to 10 minutes to keep it juicy, then slice and serve with salsa.

Customize It

• Protein Options: This black bean mango salsa would work with almost any protein, such as chicken thighs, pork tenderloin, shrimp, or white fish. If using seafood, only marinate for 20 minutes.
• Onion: Swap red onion with shallot.
• No mango? Try it with diced pineapple or peaches, or use thawed frozen mango.
• Hate cilantro? Skip it, or replace it with chives.
• Make it spicier and use a serrano with the seeds and ribs still intact.
• Add other vegetables, such as avocado or bell peppers.

Serving Suggestions

Complete the meal with one of the side dish recipes below, or make tacos, rice bowls, or salads (with chopped romaine) with the chicken and black bean mango salsa.

Storage

• Refrigerate the chicken and salsa separately for up to 4 days.
• Reheat the chicken in the microwave or air fryer until it’s warm, then top with the cold salsa.
• Freeze the chicken for up to 3 months. I wouldn’t freeze the salsa.

More Grilled Chicken Recipes for Easy Dinners

For more healthy dinner ideas, check out these five delicious grilled chicken breast recipes to inspire your next summer meal!