Bo Luc Lac

So I mentioned in my belated Valentine’s post that hubbie had bought a whole piece of beef fillet, leaving plenty for several steak dinners and some kind of Stroganoff or stir fry dish.

This what I decided to do with it. Bo Luc Lac is a Vietnamese dish, which roughly translates as ‘shaking beef’. The name alone sells it for me! The beef is soft and tender and the sauce is tangy, sweet and very garlicky (something you might also have noticed I like from previous posts!)

The original recipe is one I found in a recipe book my grandma bought me several years ago called ‘Savouring Southeast Asia‘. It’s an amazing book with beautiful pictures, and what I’m told are very authentic recipes.

However, like most recipes nowadays, I have adapted it to be Slimming World friendly 🙂

Bo Luc Lac

Serves 2

Syn Free


  • 2 fillet or sirloin steaks, cut into strips
  • 6 cloves garlic, minced or finely chopped
  • 1.5 tsp sweetener
  • 3 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp thai fish sauce (Nam Pla)
  • 1/4 red onion or 1 shallot, very thinly sliced
  • 1 bag watercress, any tough stems removed
  • Frylight
  • Salt and pepper


  1. In a large bowl, combine 1 tsp sweetener, 2 tbsp soy sauce, the garlic and fish sauce and mix well.
  2. Season the steak strips with salt and pepper and add to the garlic sauce, toss well to coat and cover. Leave to marinade at room temperature for 30 minutes.
  3. In a separate bowl, combine 1/2 tsp sweetener, 1 tbsp soy sauce, the balsamic vinegar and some salt and pepper. Add the thinly sliced onion or shallot and mix well.
  4. Arrange the watercress on the plates.
  5. Spray a frying pan or wok with Frylight and stir fry the onions for a couple of minutes to soften and caramlise slightly. Then scatter over the watercress.
  6. Re-spray the pan with more Frylight and add the beef. Leave for one minute then quickly flick the pan to turn the beef (or turn with tongs) and cook the other side. The beef should still be pink when served, so a couple of minutes should be plenty of time.
  7. Serve over the watercress and onion salad with your choice of sides (pictured with egg noodles and stir fried vegeatbles).

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