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Vietnamese Shaking Beef (Bo Luc Lac)
Ingredients
Marinade:
- 1 1/2 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)
Vinaigrette
- 1/2 cup rice vinegar
- 1 1/2 tbs sugar (or agave)
- 1 1/2 tsp kosher salt
Dipping Sauce
- juice of 1 lime
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked pepper
Salad:
- 1 small red onion (thinly sliced)
- 4 cups watercress leaves or mixed baby greens
- 2 to matoes (thinly sliced)
- 1 tbsp canola oil (divided)
Instructions
- 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.
Nutrition
Serving: 3oz beef + lettuce, onions, tomato, Calories: 268.9kcal, Carbohydrates: 16.6g, Protein: 27.3g, Fat: 10.1g, Sodium: 1451mg, Fiber: 0.9g, Sugar: 12g
- WW Points: 6