Running out of weeknight dinner ideas? I’m with you on that and have got you covered.

This Vietnamese Bo Luc Lak aka Shaking Beef is a tasty AF 30 minute stir-fry featuring caramelized filet mignon on a bed of watercress with a freshly squeezed lime dipping sauce. Pair with some steamed jasmine rice and you’ve got yourself a simple and delicious weeknight meal.

Asian food — authentic Vietnamese in particular, is typically on the weekly rotation at least twice a week. Hello, I’m half Asian so it’s my kinda comfort food. That said, my favorite part about this dish is that it’s SO quick and easy to put together, which if I can make it so can you. But if you happen to have a little extra time it’s even better if you let the beef marinate for 2 hours.

This dish serves 3-4 as part of a multi course meal (or depending on how big your appetite is), and makes great leftovers if there is anything actually left! HA. But you could easily cut this recipe in half to serve 1-2 people if you prefer.

Ingredients:

• 1 1/2 pounds filet mignon, cut into 1-inch cubes

• 1 Tablespoon plus 1 teaspoon sugar (I use organic cane or organic coconut palm sugar)

• 1 teaspoon kosher salt (Jacobson Salt is a favorite)

• 1 teaspoon freshly ground black pepper

• 1/2 cup plus 1 tablespoon avocado oil (calls for canola oil, but I prefer cooking with avocado oil as a healthy alternative for high heat cooking)

• 1/4 cup rice vinegar

• 1/4 cup mirin

• 1/4 cup light soy sauce

• 1 tablespoon dark soy sauce

• 2 teaspoons fish sauce (Redboat is my favorite brand)

• 1 cup thinly sliced red onoion

• 3 whole scallions. Trim and cut into 1-inch length

• 1 tablespoon finely chopped garlic (I like to add a little extra)

• 2 tablespoons grass-fed unsalted butter (Vital Farms is my favorite)

• 1 bunch watercress, tough stems removed

Dipping Sauce

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 4 tablespoons freshly squeezed lime juice

Instructions:

1. In a medium size bowl, combine 1 teaspoon of sugar, pepper, and 1 tablespoon of the avocado oil. Stir together. Then add in the 1-inch cubes of beef either allowing it to marinate at room temperature for 2 hours OR while you prepare the rest of the ingredients if you’re on a time budget.

2. In a bowl, combine the remaining tablespoon of sugar, mirin, light and dark soy sauce, fish sauce. Whisk together until the sugar has dissolved then set aside.

3. To make the dipping sauce, in a small bowl combine salt, pepper, and fresh squeeze lime juice and set aside.

4. Heat a wok or large pan over high heat until hot (hot enough for a drop of water to evaporate on contact). Meanwhile divide the meat into two equal portions. Once the wok is heated, add 1/4 cup of the avocado oil and heat until shimmering but not smoking. Add half of the beef in a single layer, searing for about 4-5 minutes until it begins to caramelize and form a brown crust on the bottom side. Flip the beef and cook for another minute.

5. Add half the red onions, scallions, and garlic, stirring together for about 1-2 minutes. Add half the soy sauce mixture and give the pan a shake to coat the beef. Next add half the butter and give the pan another shake to coat the beef. Transfer to a bowl and set aside to keep warm. Wipe the wok down and repeat steps 4-5 with the remaining beef, oil, onion, scallions, garlic, butter, and soy sauce mixture.

6. Arrange a layer of watercress on a plate and top with the beef stir-fry. Pair with some fresh steamed jasmine rice and using the lime dipping sauce to dip the beef as you eat it.

This recipe is by Charles Phan: Vietnamese Cooking at Home. If you love authentic Vietnamese food and enjoy flipping through a traditional cookbook, I HIGHLY recommend!

Tried this recipe and enjoyed it? Give me a shoutout on Instagram and tag me @saraannhubbard.