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Shaking Beef (Bo Luc Lac) Recipe

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This recipe for Shaking Beef (Bo Luc Lac) is from The Ruff Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE MARINADE:
2 lbs boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes
10 garlic cloves, minced
1 tbsp. Maggi seasoning or soy sauce
1 tbsp. sugar
1 tsp. sea salt
Freshly ground black pepper

FOR THE SALAD:
1 medium red onion, cut into paper-thin strips
7 garlic cloves, minced
2 tbsp. sugar
½ tsp. sea salt
¼ cup rice vinegar or cider vinegar
¼ cup extra virgin olive oil
Freshly ground black pepper
1 head bibb or Boston lettuce, cored, leaves torn into large pieces
1 cup shaved fennel bulb
1 cup baby arugula
½ cup mint leaves
6 cherry tomatoes, halved
2 tbsp. vegetable oil
Directions:
Directions:
FOR THE MARINADE:
In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.

FOR THE SALAD:
Step 1: In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.

Step 2: Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.

Step 3: Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with Vietnamese red rice or crusty French bread.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
This Vietnamese dish makes for an easy weeknight recipe. It comes together in minutes and you can dress it up any way you like it. For the salad, I omit the fennel bulb and mint leaves. I like to mix up my greens - baby spinach, arugula, lettuce, and serve it with sliced cucumber, heirloom or roma tomatoes.

 

 

 

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