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Shaking Beef (Bo Luc Lac)
This is a very popular dish that I enjoy serving. It serves 4 as part of a multi-course meal Ingredients
- 1 ½ -2 lbs filet mignon, trimmed of fat and cut into 1 ¼”. cubes
- 1 tsp ground black pepper
- 1 Tbsp. canola oil
- 1/2 cup. canola oil (for stir frying)
- 1 cup thinly sliced red onion, preferably spring onions
- 3 stalks green onion, trimmed and cut to 1” lengths
- 1tbsp. chopped garlic
- 2 tbsp. unsalted butter
- For Stir-fry sauce:
- 2 Tbsp. white distilled vinegar
- ¼ cup white granulated sugar
- ¼ cup light soy sauce
- ¼ cup fish sauce
- 1 tsp cooking rice wine
- For Salt and pepper dipping sauce:
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- ¼ cup of freshly squeezed lime juice
- 1 bunch of watercress, washed
Directions
- Marinate meat 1/2 teaspoon black pepper and 1 tablespoon oil for about 2 hours.
- Meanwhile, make the stir-fry sauce by combining the white vinegar, sugar, soy and fish sauce. Mix until sugar is dissolved. Set aside.
- Divide the meat into 2 portions, and do the same with the onion and green onion. Heat ¼ cup of oil in wok or large sauté pan on over maximum heat. (Donât overload the pan or the meat will not brown properly. You may need to divide the cooking into 3-4 batches dependant on your pan size and/or the strength of your cooking range.)
- When the oil begins to smoke, add the first batch of meat in one layer. Let a brown crust form and turn to brown the other side. Browning should take 3-4 minutes.
- Add red onion and scallions to the pan. Shake or stir ingredients in the pan for about 30 seconds.
- Add stir-fry sauce. Continue to shake or stir ingredients.
- Add butter and continue to cook and shake pan until butter melts. Remove from heat. Wash your pan and cook 2nd batch.
- Make lime dipping sauce. Mix together salt and pepper in a ramekin. Pour lime juice over salt pepper mixture.
- Serve beef over watercress. Serve with lime dipping sauce:
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