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Vietnamese Shaking Beef

Vietnamese Shaking Beef over Glass Noodles

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Bò lúc lac is a popular Vietnamese dish of beef stir-fried in a salty-sweet sauce, served over lettuce, and finished with lime—its Western name, shaking beef, refers to the wrist motion used to quickly brown the meat in a wok. Inspired to remake a classic from one of her favorite cuisines, Chef Suzanne created this easier version (no shaking here!). Seared steak is paired with fresh mint, crunchy peanuts, and glassy bean thread noodles to soak up every drop of lime, sesame, and soy sauce.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Suzanne

By Chef Suzanne

  • Calories 610
  • Protein 36g
  • Total Carb 71g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • mint
    • 1/8 ounce
    • mint
  • lime
    • 1
    • lime
  • roasted salted peanuts
    • 2 tablespoons
    • roasted salted peanuts
  • glass noodles
    • 4 ounces
    • glass noodles
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • steaks
    • 2
    • steaks
  • gluten-free soy sauce
    • 2 tablespoons
    • gluten-free soy sauce
  • sugar
    • 1/2 teaspoon
    • sugar
  • fish sauce
    • 1 teaspoon
    • fish sauce
  • spring mix lettuce
    • 3 ounces
    • spring mix lettuce

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan

Allergens

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve tomatoes. Roughly tear mint leaves, discarding stems. Halve lime. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.

  2. Cook Noodles

    Cook Noodles

    Add glass noodles to pot of boiling water and cook, stirring, to soften, about 30 seconds. Drain and rinse under cold water for 30 seconds to cool—this prevents the noodles from overcooking. Return noodles to pot, off heat, and pour over sesame oil, 1 tablespoon rice wine vinegar, and juice of ½ lime. Toss to coat well, then set aside.

  3. Sear Steaks

    Sear Steaks

    Pat steaks dry with paper towel and rub all over with 1 tablespoon canola oil, ¼ teaspoon salt and pepper as desired. Heat a medium pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate, reserving pan for making sauce, and set aside to rest.

  4. Make Pan Sauce

    Make Pan Sauce

    While steaks rest, wipe pan clean and, still off heat, add soy sauce, sugar, fish sauce, juice of remaining lime, and remaining rice wine vinegar. Stir to combine, then set aside.

  5. Finish Noodles and Slice Steaks

    Finish Noodles and Slice Steaks

    Add lettuce and tomatoes to pot with noodles and toss to combine. Slice steaks against the grain as thinly as possible.

  6. Plate Shaking Beef

    Plate Shaking Beef

    Divide glass noodles between serving plates. Top with sliced steak and pour over pan sauce. Garnish with mint and peanuts, and dig in!

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