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Bò Lúc Lac: Vietnamese Shaking Beef


Insprired by my numerous stays in San Francisco, and Charles Phan' cooking, this is a mild adaptation of his shaking beef recipe.

He prepares this with filet mignon, but my adulation of sirloin steak forced me to prostitute the recipe a little. Also, I've used palm sugar, do not frown, which gives a nice sticky texture to the sauce in replacement of sugar. 

Palm (heart, oil etc) has different values on the blood type diet, and I am still looking this one up - Rest assured you're in for a treat.

Make in 20 minutes
Serves 2-4


  1. In a large wok over medium-high heat, melt 1 teaspoon of clarified butter and roast the sirloin steak about 3 minutes on each side. You want to colour it evenly on all sides but prevent it to cook too much. Reserve on a plate. 
  2. Melt the other teaspoon of clarified butter, sweat the onions until translucent, add the garlic and stir well. 
  3. Return the sirloin strips to the wok, add the palm sugar, mixing vigourously, and the tamari.
  4. The sauce will form and reduce fairly quickly. Add the green onions, mix well.
  5. Add the romaine halves on top of the meat and cover for a minute. You want to tire the romaine but not wilt it, it must still retain some crunch and pack a lot of moisture.

Serve hot, with a squeeze of lime juice and some jalapeno peppers on top, if desired. 


  • 2 Sirloin steaks, trimmed from the hard fat and sliced 2 cm thick
  • 1 Tablespoons + 2 Teaspoons of clarified butter
  • 2 Red onions, peeled, halved and finely sliced
  • 2 Garlic cloves, finely chopped
  • 1Tablespoon of Palm sugar
  • 1 Cup of Tamari
  • 4 Green onions, washed and cut into 1-inch lengths
  • 1-2 Baby Romaine lettuce, sliced in half lengthwise
  • 1/2 Lime, for squeezing
  • 1/2 Jalapeno pepper, finely sliced
  • Steamed rice (quantity depends on amount of people and if you are serving something else next to this dish)



recipe tip: 
Jalapeño pepper is an void for type AB so skip it!
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