Tonight's dinner theatre was my very first attempt at making bo luc lac aka shaking beef. It's a fairly simple recipe - oyster & soy sauce marinated cubed beef cooked in a pan, further dressed up with lime juice, sugar, fish sauce, serrano chile blend and finished with thinly sliced red onion & cilantro. (Yes, there are a lot of ingredients, but the total prep & cook time is under an hour. Trust me it's not that hard.) It was rather tasty and reminded me a lot my variation of bulgogi, but it seemed a bit off compared to what I remember having in restaurants. I think I need to go to a Vietnamese place to reacquaint myself with the dish. Anyone want to come with?