Side Pannel
Shaking Beef (Bo Luc Lac)
Ingredients List
- 1/2 c Soy vinaigrette
- 2 White scallions -- cut up
- 1 1/2 lb Beef sirloin -- cubed
- 1 ts Ground black pepper
- 5 Cloves garlic -- minced
- 1/4 c Vegetable oil
- 3 tb Soy sauce
- 2 lg Bunches watercress -- torn
- 2 tb Sugar
- 1 sm Red onion -- thinly sliced
- 1 1/2 tb Dry sherry
Directions
1. Prepare the soy vinaigrette and set aside.
2. In a large bowl, combine the beff with the garlic, soy sauce, sugar,
sherry, scallion, pepper, and 2 tb of the oil. Cover and refrigerate 3
hours or overnight.
3. When ready to serve, put the watercress and onion on a large platter
and toss with the vinaigrette.
4. In a large skillet over high heat, add the remaining 2 tb of oil and
when smoking, add the beff mixture in an even layer. Let it sit in the pan
undisturbed, until it forms a brown crust on the bottom, about 1 minute.
Now, shake the pan to release the beff, using chopsticks if needed. Cook,
shaking the pan occasionally, to desired doneness, about 4 minutes for
medium-rare. Spoon the hot beef over the watercress and serve.
Simple Art of Vietnames Cooking by Binh Duong and Marcia Kiesel
2. In a large bowl, combine the beff with the garlic, soy sauce, sugar,
sherry, scallion, pepper, and 2 tb of the oil. Cover and refrigerate 3
hours or overnight.
3. When ready to serve, put the watercress and onion on a large platter
and toss with the vinaigrette.
4. In a large skillet over high heat, add the remaining 2 tb of oil and
when smoking, add the beff mixture in an even layer. Let it sit in the pan
undisturbed, until it forms a brown crust on the bottom, about 1 minute.
Now, shake the pan to release the beff, using chopsticks if needed. Cook,
shaking the pan occasionally, to desired doneness, about 4 minutes for
medium-rare. Spoon the hot beef over the watercress and serve.
Simple Art of Vietnames Cooking by Binh Duong and Marcia Kiesel
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