Vietnamese Shaking Beef (Bo Luc Lac)
- 1 ½ 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
- ½ cup Rice vinegar
- 1 ½ tbsp Sugar, or agave
- 1 ½ tsp Kosher salt
- Juice of 1 lime
- ½ tsp Kosher salt
- ½ tsp Fresh cracked pepper
- 1 Small red onion, thinly sliced
- 4 cup Watercress leaves or mixed baby greens
- 2 Tomatoes, thinly sliced
- 1 tbsp Canola oil, divided
- 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.
1 servings per container
- Amount Per ServingCalories268.9
- % Daily Value *
- Total Fat
- Sodium 1451mg 61%
- Total Carbohydrate
- Dietary Fiber 0.9g 4%
- Sugars 12g
- Protein 27.3g 55%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.