Bo Luc Lac – Vietnamese Shaking Beef
It’s been four months since we started Ravenous Couple and not much longer that we first discovered the world of blogging. Several blogs got us hooked and planted the seed, but if we were forced to point one out on a police line up, Rasa Malaysia would be the guilty one. Yes, Bee you didn’t know it then but now you do. Your blog really inspired us to enthusiastically share our love of Vietnamese cuisine and learn about others as well.
So when Bee asked us to write a guest post on Bo Luc Lac (Vietnamese Shaking Beef), we were surprised and flattered–you mean us newbies?. But we gladly accepted because it’s one of our favorites.
However, we knew that we would have to step up our game to post on her site…so without much further delay, check out our recipe of Bo Luc Lac (Vietnamese Shaking Beef) on Rasa Malaysia.
- 1.5 lbs beef sirloin or tender cut such as filet cut into 1″ cubes
- 2 tbs minced garlic
- 1.5 tbs sugar
- 2 tbs oyster sauce
- 1 tbs fish sauce
- 1 tbs sesame oil
- 1 tbs thick soy sauce
- 1/4 cup rice vinegar
- 1 ts salt
- 1 ts sugar
- 1 red onion
- 1 bunch watercress or any leafy greens
- 1 tomato sliced thin
- 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 1-2 hrs.
- Prepare vinaigrette by mixing rice vinegar with salt and sugar. Adjust to taste. It should be a balance of sour, salty and sweet.
- Thinly slice the red onion and use about 2 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.
- Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, 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.
- 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. Lastly, squeeze lime juice over salt and pepper in a small ramekin.