Shaking Beef with Wok Fried Chard, Shitake Mushrooms, and Rice Noodles (Thit Bo Luc Lac)

October 7, 2010

By Travis Rea

Swiss Chard was one of the 5 New Foods You Should Try This Fall. Now that we know the many benefits of eating Swiss Chard, here is an easy recipe for you to try at home.

Shaking Beef with Wok Fried Chard, Shitake Mushrooms, and Rice Noodles (Thit Bo Luc Lac)

This Vietnamese influenced dish that has everything you need for a full dinner. Thit bo means beef and luc lac refers to the way you shake the skillet or wok to cook the small pieces of meat. And by using Swiss chard in this dish the nutritional elements are increased with high amounts of iron, vitamin C, and fiber.  Serve the meat over the Swiss chard, with the noodles , vinaigrette, and fresh lime wedges on the side. This is for a single serving so increase the measurements if needed.

Vinaigrette (used in the cooking process and can also serve on the side)

  • 3 fl oz Rice wine vinegar
  • 2 fl oz Fish Sauce
  • 2 fl oz Sugar
  • 6 fl oz Soy Sauce Light

Warm soy in a pan and add sugar too dissolve. Remove from heat and stir into remaining ingredients. Cool


  • 2 oz swiss chard
  • 1 oz red onion
  • 1 oz shitake mushrooms
  • 1 clove garlic
  • Minced ginger
  • 1 cup Beef Broth

Work quickly and have all ingredients ready to go.  Heat oil in wok or pan and add garlic, onion, ginger, mushrooms. Add Greens and a splash of broth. Drizzle with vinaigrette.


  • 3 oz tenderloin, sirloin, strip loin, rib-eye,  1 inch cubes marinated with salt, pepper, sugar, and oil
  • 1 Tablespoon of the vinaigrette.
  • 2 oz butter

Trim the beef of any excess fat and cut into ¾ inch cubes. Sprinkle the beef with salt, sugar and marinate for as little as 20 minutes r up to 2 hours.  Heat oil in wok or pan and add the beef. Be careful not to overcrowd the pan and sear the meat on both sides.  Drizzle with vinaigrette and finish with butter too create a small pan sauce.


  • 4 oz rice noodles
  • Large bunch Fresh cilantro

Blanche noodles with hot water and strain. Serve with beef broth and fresh cilantro.

About the Author: Travis Rea is a personal chef who uses local, natural and sustainable foods and lives in Langley, BC. He also owns a consulting business, Feed The Fire, which helps people live healthier and counsels athletes on their nutritional needs. See more of his recipes and advice on his Facebook page.

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