Vietnamese Shaking Beef with Lettuce Wrap and Steamed Rice

Vietnamese Shaking Beef with Lettuce Wrap and Steamed Rice

  • 20 min
  • 550 calories

Shaking beef or Bo Luc Lac is a classic Vietnamese dish with tonnes of flavour and very little effort. Perfect for a summery evening, it takes literally minutes to cook the beef. We have added some butter lettuce to wrap up your beef in with some coriander and cucumber as well as a little steamed rice just to take advantage of all those lovely juices. The most important part of this dish is to not overcrowd the pan so the beef sears without stewing.

Number of servings


  • 300g Porterhouse Steak (Thick-Cut) 300g Porterhouse Steak (Thick-Cut)
  • 1 Butter Lettuce 1 Butter Lettuce
  • 3⁄4 Cup Jasmine Rice 34 Cup Jasmine Rice
  • 1 Garlic Clove 1 Garlic Clove
  • 2 x 3g Pack Sugar 2 x 3g Pack Sugar
  • 3 Tbsp Fish & Soy (1-1) 3 Tbsp Fish & Soy (1-1)
  • 1 Lebanese Cucumber 1 Lebanese Cucumber
  • 1 Small Bunch Coriander 1 Small Bunch Coriander
  • 2 Tbsp Fried Shallot 2 Tbsp Fried Shallot
  • 1 Red chilli 1 Red chilli

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Rice Cooker (Optional)

Step 1

1 Steam Rice

In a pot, bring 112 cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more spoonfuls of water.

Step 2

2 Prepare Beef

Mince garlic and combine with sugar, soy and fish sauce. Thinly slice the beef and add to the marinade. Leave to marinate for up to 10 minutes.

Tip! Don't leave to marinate for too long or the meat will dry out due to the salt in the marinade.

Step 3

3 Prepare Other Ingredients

Separate leaves from butter lettuce, trying to keep them whole. Finely slice chilli. Cut cucumber in half and thinly slice into half moons. Pick coriander leaves and roughly chop.

Step 4

4 Cook Beef

Heat a wok or pan over high heat, allow pan to get very hot and carefully add a drizzle of oil. Cook half the beef, shaking the wok, for 1-2 minutes until the beef is charred but still rare in the centre, or until cooked to your liking. Set aside and cook remaining beef.

Tip! You may need to cook the beef in batches to avoid overcrowding and stewing.

Step 5

5 You Plate It

Serve beef on a platter or plates with lettuce, crispy shallots, sliced chilli, cucumber, coriander and steamed rice. Load lettuce cups with the beef and accompaniements and dig in. Use the rice to absorb all the lovely beef juices.

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