#boluclac #VietnameseFood #ShakingBeef

Vietnamese Shaking Beef is seared cubed steak sauteed with garlic, onion, butter, and a soy marinade. The beef goes onto a bed of lettuce, watercress, tomato and/or cucumbers, and served with an optional lime-salt-and-pepper dipping sauce.

Vietnamese Shaking Beef (Bo Luc Lac)

Serves 3

INGREDIENTS

Beef Marinade

2 lbs sirloin (trim off excess fat and cut into 1-inch cubes)
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves (mince)

Sauce

2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 small red, white or yellow onion (slice into thin wedges)
1 garlic clove (mince)
2 tablespoons soy sauce
1 teaspoon fish sauce
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons granulated sugar

Lime Dipping Sauce (Optional)

2-3 teaspoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Salad

Lettuce
Watercress
Tomatoes
Cucumbers
INSTRUCTIONS

In large bowl, marinate beef with sugar, salt, black pepper, and minced garlic for at least one hour at room temperature or overnight in fridge for best results.

In a large skillet, heat up vegetable oil on medium-high. Add marinated beef cubes and sear on all sides by shaking beef until medium-rare. No more than 2-3 minutes total. Transfer to a bowl and set aside.

To the now empty skillet, add butter. Once melted, add onions and garlic. Sautee until fragrant (about 1-2 minutes). Add soy sauce, fish sauce, honey, rice vinegar and sugar. Cook the mixture for about 2-3 minutes.
Toss in seared beef cubes until nicely coated. Transfer beef and sauce onto a bed of lettuce, watercress, tomatoes, and/or cucumbers.
Mix together the lime juice, salt and pepper.

Serve shaking beef with rice, and lime dipping sauce on the side.

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