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Shaking beef

Shaking beef, bo luc lac, or lok lak is a Vietnamese and Cambodian dish that consists of beef that has been cut into small cubes, marinated with fish sauce, soy sauce and oyster sauce, then sauteed in a wok with red onion and bell pepper before being served on a bed of fresh lettuce or watercress with slices of tomato and cucumber. Prior to French colonization, beef was considered a luxury ingredient in Vietnam, as cows were rarely slaughtered for food and were kept as working animals to be used for labor instead. This dish was, therefore, mostly reserved for formal events, such as wedding banquets and anniversaries, although now it has become a common food.

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