I'm sure many of you have heard of Bo Luc Lac before, also known as Vietnamese Shaking Beef. Bo means beef and luc lac refers to the shaking of the wok and tossing the beef back and forth during the cooking process to get an even sear on the beef. If you haven't tried this dish before, you definitely should - it's so so good!
For this dish, you should use a nice piece of steak (preferably with not too much fat), so rump or sirloin would be ideal. The beef is cut into small cubes, marinated (for at least 2 hours) and then seared over high heat for only 1-2 minutes, until the exterior is caramelised and is still nicely medium inside. The tender beef is then topped on a refreshing salad of lettuce leaves, marinated shallots and cherry tomatoes.
Bo Luc Lac (Vietnamese Shaking Beef)
Recipe by Baby Sumo, adapted from Vietnamese Bible
Preparation time: 15 minutes
Cooking time: 2-3 minutes
Serves 4
Ingredients
400g rump or sirloin steak, cut into cubes
1 tbsp fish sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp caster sugar
4 cloves garlic, finely chopped
2 spring onions (green parts only), finely chopped
1/2 large red chilli, deseeded and thinly sliced
2 tbsp cooking oil
3-4 iceberg lettuce leaves, sliced
4 cherry tomatoes, halved
For the marinated shallots
1 shallot, peeled and thinly sliced
1 tsp light soy sauce
1 tsp rice vinegar
1 tsp caster sugar
1. In a large bowl, place steak cubes, fish sauce, light and dark soy sauce, caster sugar, half the garlic and 3/4 spring onion. Mix well and leave to marinate for 2-3 hours.
2. For the pickled shallots, place all ingredients in a small bowl and use your fingers to mix and separate the strands of onion. Leave for 10 minutes.
3. Arrange lettuce leaves on a plate.
4. Heat wok over very high heat and add the oil. Once the oil is hot, add the beef and remaining garlic. Toss and shake the pan to keep the meat turning until cooked medium rare to medium. This will only take about 1 - 2 minutes. If you are using an induction or ceramic hob, you can just toss the meat around using a spatula. Add the chilli and cook for a further 20 seconds.
5. Spread the meat and pan juices over the salad. Top with marinated shallots and garnish with the remaining spring onion and cherry tomatoes. Serve with rice.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
No comments:
Post a Comment
Please drop any comments or questions you may have here. Thank you so much for reading!