"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Vietnamese Shaking Beef (Bo Luc Lac) (skinnytaste.com) Recipe

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This recipe for Vietnamese Shaking Beef (Bo Luc Lac) (skinnytaste.com), by , is from Rose's Spring and Summer Recipes from the Internet, 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!

Contributor:  
Contributor:  
Rose Overturf

Category:
Category:

Ingredients:  
Ingredients:  
Marinade
1 1/2 lbs beef top sirloin, fat trimmed and cut into 1″ cubes
5 cloves crushed garlic
1 tbsp agave or sugar
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sesame oil
1 tsp thick soy sauce (or use low sodium soy sauce)
Vinegaret
1/2 cup rice vinegar
1 1/2 tbs sugar (or agave)
1 1/2 tsp kosher salt
Dipping Sauce
juice of 1 lime
1/2 tsp kosher salt
1/2 tsp fresh cracked pepper
Salad
1 small red onion, thinly sliced
4 cups watercress leaves or mixed baby greens
2 tomatoes, thinly sliced

Directions:
Directions:
Marinate steak at least 1 hour before cooking, or overnight for best results.
Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.

For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes.

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

Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.

Heat a large wok or pan over high heat.
When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) 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.

Repeat this with the second batch of meat using the remainder of the oil.

Transfer beef to bed of watercress and tomatoes.
Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions.
Serve with lime dipping sauce.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
17 g carb per serving

 

 

 

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