Vietnamese Shaking Beef (Bo Luc Lac)

Vietnamese Shaking Beef (Bo Luc Lac)

Serving bo luc lac, is an easy and fantastic Vietnamese dish to make for a dinner for two or for hosting a party. You can use any cut of steak you like such as filet or rib eye or sirlion. Vietnamese shaking beef has many variations on how it’s served. Some restaurants serve it with sauteed onions, lettuce, and rice, while others may serve it more like a steak salad presented on a bed of watercress and tomatoes, topped with pickled onions. I went with the latter today because I wanted to avoid carbs for dinner this evening.

Ingredients:

Beef Marinade:

1.5 lbs beef sirloin (or any cut you like) cut into 1″ cubes

3 garlic cloves (minced)

1 1/2 tbsp organic cane sugar or 2 packets stevia

2 tsp oyster sauce

1 tbsp fish sauce

1 tbsp sesame oil

1 tsp thick soy sauce

1 tsp soy sauce (optional)

1 tbsp grape seed oil

Vinaigrette:

1/2 cup rice vinegar

1 1/2 tbsp sugar

1/2 tbsp sea salt

Dipping Sauce:

1 lime (lime juice)

1/2 tsp sea salt

1/2 tsp ground black pepper

Bed of Salad:

1 red onion, thinly sliced

2 bunches of watercress, (long stems removed and watercress leaves rinsed and drained a few times)

2 tomatoes, thinly sliced

Vietnamese Shaking Beef (Bo Luc Lac)

Directions:

1. Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably marinating for 1-2 hrs in the refrigerator.

Vietnamese Shaking Beef (Bo Luc Lac)

2. Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Vietnamese Shaking Beef (Bo Luc Lac)

3. Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes.

Vietnamese Shaking Beef (Bo Luc Lac)

4. Prepare bed of watercress and tomatoes in a serving platter and set aside.

Vietnamese Shaking Beef (Bo Luc Lac)

5. Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke.

Vietnamese Shaking Beef (Bo Luc Lac)

6. Add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary.

Vietnamese Shaking Beef (Bo Luc Lac)

7. Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Finally, squeeze juice from an entire lime over salt and pepper in a small dipping bowl and set aside to serve.

Vietnamese Shaking Beef (Bo Luc Lac)

8. Serve and enjoy!

Vietnamese Shaking Beef (Bo Luc Lac)

Vietnamese Shaking Beef (Bo Luc Lac)

Serving bo luc lac, is an easy and fantastic Vietnamese dish to make for a dinner for two or for host a party. You can use any cut of steak you like such as filet or ribeye. Vietnamese shaking beef has many variations on how it’s served. Some restaurants serve it with sauteed onions, lettuce, and rice, while others may serve it more like a steak salad presented on a bed of watercress and tomatoes, topped with pickled onions.

Yield: 2 servings

Prep Time: 15

Cook Time: 15

Total Time: 30 minutes

Ingredients:

Beef Marinade:

1.5 lbs beef sirloin (or any cut you like) cut into 1″ cubes

3 garlic cloves (minced)

1 1/2 tbsp organic cane sugar or 2 packets stevia

2 tsp oyster sauce

1 tbsp fish sauce

1 tbsp sesame oil

1 tsp thick soy sauce

1 tsp soy sauce (optional)

1 tbsp grape seed oil

Vinaigrette:

1/2 cup rice vinegar

1 1/2 tbsp sugar

1/2 tbsp sea salt

Dipping Sauce:

1 lime (lime juice)

1/2 tsp sea salt

1/2 tsp ground black pepper

Bed of Salad:

1 red onion, thinly sliced

2 bunches of watercress, (long stems removed and watercress leaves rinsed and drained a few times)

2 tomatoes, thinly sliced

Directions:

1. Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably marinating for 1-2 hrs in the refrigerator.

2. Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

3. Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes.

4. Prepare bed of watercress and tomatoes in a serving platter and set aside.

5. Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke.

6. Add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary.

7. Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Finally, squeeze juice from an entire lime over salt and pepper in a small dipping bowl and set aside to serve.

8. Serve and enjoy!

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One Response to “Vietnamese Shaking Beef (Bo Luc Lac)”

  1. #
    1
    Fran @ G'day Souffle' — September 24, 2014 @ 9:39 pm

    Lots of good flavors there, Jerry, and anything that has the name ‘Shaking’ in it has got to be good!

    Reply

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