Bò lúc lắc is the Vietnamese dish made from stir-fried beef cubes and known in English as shaken beef.
The name comes from the Vietnamese verb lúc lắc, meaning to shake or jiggle. Small pieces of marinated beef are cooked quickly in a very hot pan or wok, with the pan shaken so the cubes brown on multiple sides.
The beef is often served with onions, watercress, tomatoes, or lettuce, and a lime-and-pepper dipping mixture may accompany it. Modern restaurant versions frequently use tender cuts such as filet or sirloin.
Bò lúc lắc differs from bò lá lốt, where ground beef is wrapped in aromatic leaves. It is also not a soup: its defining preparation is rapid shaking or tossing of beef cubes in a hot cooking vessel.