Shaking Beef – Bo Luc Lac

My wonderful bestie Mrs M recently introduced me to a incredible new dish on a visit to Lido Restaurant in Northbridge. It was so delicious. So fresh and so full of flavour! So I searched for a recipe and found one, but the one I decided to try had been sent to me by Lady L. It was on! Roll on the weekend so I could give it a whirl. So what do you need to shop for?

  • 2 tbs fish sauce
  • 2 tbs light soy sauce
  • 1 1/2 tsp caster sugar
  • 4 garlic cloves, finely chopped
  • 600g beef fillet, cut into 2cm pieces
  • 2 tbs peanut oil
  • Baby English spinach
  • Baby Kale (or rocket would work too)
  • Coriander (a few bunches)
  • Chopped fresh tomato (1 punnet of cherry or grape tomatoes, quartered)
  • Red onion wedges (1 onion)
  • 1 tbs sesame oil
  • Cracked black pepper
  • Diced red chilli (I just used 1, without the seeds)

Combine the fish sauce, soy sauce, sugar and garlic in a medium bowl and mix until sugar is all dissolved. Add the beef and stir so it is all coated. Season with pepper, I was fairly liberal with the pepper. Ground a fair bit on and then gave it another stir. Once that is done, cover with plastic and set aside in the fridge for 1 hour to marinate. I marinated for one hour but I think the next time I make it I’ll start marinating at lunchtime just to further enhance the flavour.

So once the marinade is done it’s time to cook. So fire up the wok (mine is electric) and get it as hot as you can. Then add the oil until it starts smoking. Cook half the beef, you basically want to sear the outside, a little char, will only take a minute or two and will still be rare in the centre. Repeat with the rest of the beef and set aside. Now bring on the fun. I tossed the English spinach and baby kale with a little sesame oil and laid it on the bottom of the plate. Then around the edge I added the chopped tomato, then time for the red onion.






With all that done it’s time to add the meat. Gently place it on top of the salad and then it’s time to up the pretty with a sprinkle of red chilli and a liberal dash of coriander.





I’m not going to lie, it was pretty delicious. And I loved that it was a relatively easy recipe. Perfect for summer. I know I’ll be making this again soon 🙂



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