
VIETNAMESE SHAKING BEEF (BO LUC LAC)
VIETNAMESE SHAKING BEEF (BO LUC LAC)
This is my version of Bo Luc Lac, my one time favorite
Ingredients
For the beef
- 0.75 lb filet mignon, ribeye or high quality cut of beef
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- black pepper
- 1 small red onion
- 3 stalks of scallions
- 4 cloves of garlic
- 1 1/2 tablespoons butter
- cooking oil
For the soy sauce mixture
- 2 tablespoons rice vinegar
- 2 teaspoons dark soy sauce
- 1 tablespoon reduced-sodium soy sauce
- 1/2 tablespoon fish sauce
- 1 teaspoon oyster sauce
- 2 teaspoons sugar
For the salad
- 2-3 oz baby cress (or baby arugula)
- 2 teaspoons rice vinegar
- 1/4 teaspoon sugar
- 1 ripe tomato
Instructions
- Dice the beef into 1 1/4 inch thick cubes. Marinate with 1/4 teaspoon salt, 1/4 teaspoon sugar, plenty of black pepper. Set aside to come near to room temperature.
- Mix the cress with 2 teaspoons of rice vinegar, 1/4 teaspoon of sugar. Slice the tomato thinly. Arrange the cress salad and tomato slices on a serving plate.
- Thinly slice red onion. Cut scallions into 1 1/2 inch long pieces. Mince the garlic.
- In a bowl, combine all ingredients to make the soy sauce mixture. Taste and adjust the sauce to your liking, set aside.
- Place a wok or a heavy-bottomed pan over medium-high to high heat. When the pan is hot, add oil and then add the beef cubes. Sear for 45 seconds to 1 minute until brown and then flip to the other side, sear for 45 seconds or until brown. Work in batches if needed.
- Add onion slices to the pan, stir-fry the beef and onion for about 30 seconds.
- Add the soy sauce mixture, shake the wok or stir to coat the beef with the sauce. Then add the butter and garlic, constantly stir and cook for a few seconds or until butter melts completely and everything is combined. This step should be done very quickly to avoid over-cooking the beef.
- Add the scallion pieces, quickly mix together and then transfer the beef to the serving plate on top of the cress and tomato.