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« Downtown Planet - February 13, 2006 | Main | The Daily Grindz »

February 14, 2006



I love Vietnamese food too, and this recipe looks fantastic. I'll have to give it a try!


Reid, I've never tried shaking beef before, and sadly, Slanted Door was closed on the morning I was at the Ferry Building. That image of your finished dish is one of your best photos I've seen.


I've never even heard of shaking beef - sounds great and your version looks fantastic. I have fond memories of SF too, one of my fav places in USA too.


Hey Reid,
Shake it baby, shake it! Thank you for sharing the fabulous looking recipe! Will have to try as soon as our vegetarian guests return home. Good news, we're headed to the City by the Bay next month to ring in my big 40th!! Lots of memories there, mostly of food :)


Great post, Reid. This isn't one of the dishes I've had at the Slanting Door. I may just have to try it next time I'm in town. I know exactly what you mean about tastes changing, though!


It looks so good Reid! I don't eat beef much these days, but I'm really tempted to try this!


Reid: I love bo luc lac. I never knew it was called "shaking beef," which somehow makes it slightly less appetizing. Nevertheless, I'll be trying out this recipe. Thanks.


Hi Melissa,

I can't believe that I didn't even eat Vietnamese food years ago, especially since it's now one of my favorites.

I hope you try this and like it. It still needs a bit of tinkering.

Hi Alan,

When you visit SF again, please do visit the Slanted Door. The prices are a little high, but the quality of the food more than makes this a worthwhile dining destination. I can't imagine how often I would eat at the Slanted Door if it were located in Honolulu.

Thanks for the compliments on the photo. I've been practising my photography.

Hi boo_licious,

I don't often see shaking beef on Vietnamese menus here, but I hear that bò lúc lac is pretty common. I love SF. I only wish I could visit more often.

Hi Lajja,

You're welcome!

If you're going to be 40 soon, then we're about the same age. In fact, my birthday is in a couple of days and I'll be going somewhere too...though not SF. =(

Enjoy your trip and hope you enjoy the food too!

Hi Nic,

Thank you!

That was my first experience at the Slanted Door and I was almost tempted to order the pho. Good thing I didn't because this was so good. If you do try the shaking beef next time, let me know how you like it.

Hi Cathy,


This is a really delicious tasting dish that has some incredible flavor. I don't think the seasoning is exactly right, but I think after a few more attempts, I can get it to where it needs to be.

Hi Adam,

I like bò lúc lac too. I never knew it was called shaking beef until I saw it listed that way at the Slanted Door. I'm just wondering what it actually translates to.



That looks delicious! I'll try this recipe at home some time =)
And to answer your question, I read that the 'lúc lac' means shaking =)


I love the Slanted Door and I really love living in SF!


Charles Phan had the right idea at the right time. "Shaking Beef" is a wide spread recipe in the Vietnamese community.

12~13 years ago I used to go to this bar - Heavenly. The Vietnamese cook had his way of making "steak". He showed me how to make it. Delicious, have made it a lot.

Duc, Club Heavenly

1/2 lb. flank steak, 3/4"~1" cubes
2 Tbs. oyster sauce
2 Tbs. Maggi Liquid Seasoning
2 Tbs. sugar
2 tsp. cornstarch
5~6 cloves garlic, thinly sliced
lettuce, coarsely chopped (or baby spinach)
Chinese parsley, chopped, for garnish

Dipping Sauce:
1 tsp. black pepper/diner
juice from 1 lime/diner

1. Put meat in bowl w/ oyster sauce, Maggi, sugar & cornstarch.
2. Lomi, marinate in refrigerator few hrs. ~ overnight.
3. Heat ~1 Tbs. oil in wok over high heat until very hot.
4. Add beef cubes, stir-fry until browned & caramelizing, 4~5 min.
5. Add garlic slices, stir-fry another min. (don't burn garlic).
6. Serve over bed coarsely chopped lettuce, garnish w/ parsley.
7. Wrap meat & slices garlic w/ lettuce, dip in Dipping Sauce.


You're so great because you've visited a lot of places..I'll cook the food that you've posted above...Anyways thanks for the recipe...

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