Prep 40 mins
Cook 5 mins
This is a very cooling dish with lots of watercress, and makes a great appetizer or a light entree for 1 or 2.
- 1⁄2 lb lean sirloin steaks, cubed
- 6 cloves garlic, minced
- 1 teaspoon fish sauce
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 3 teaspoons olive oil
- 1 onion, sliced
- 1 tablespoon rice vinegar
- 1 dash black pepper
- 1 tablespoon olive oil
- 2 cups watercress leaves
- Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag.
- Add beef and allow to marinate for 30 minutes or more.
- Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes.
- Then combine onion mixture with the oil and toss.
- Arrange watercress on a plate and spread onion on top.
- Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook.
- Spread beef over onions on watercress and serve.
I'm Vietnamese, and made this for my Vietnamese friends during one of our "drinking night" get togethers. Everyone LOVED it. How it is traditionally served is with a lemon pepper dip. You can use the premade one in the store. It can also be served with red rice (tomato fried rice). Two thumbs up on authenticity. :)
The tastes were all very good, but to serve it as stated, there are some things I'll definitely change for next time. For one, if your using this as a entree, this is a 1 person recipe, I would never see getting 2 out of it, so I doubled it after seeing how little it was. Luckily I had double the ingredients on hand. I added an extra table spoon of oil to the meat marinade because it just didn't seem to cover the meat good enough for me. I also used green onions instead of one regular onion. To me it just suits a salad better, and the flavor is just greater with out a whole lot of bulk. (I used 5-6 whole green onions for 2 batches) Also, the next time I make this I'll slice the beef into thin strips instead of cubing it. It was just too much chuckiness for my mouth, esp in a "salad" type of dish. The flavors themselves were excellent, I felt as if I may have wasted a few cloves of garlic, and next time I'll probably try less, and try more of a marinade so they actually stick to the meat better. I LOVED the flavor of the rice vinegar with the onions and watercress. Next time I think I'll make a side of frittered potatoes to go with this one. Thank you Sue for the recipe!
I love bo luc loc.... It is better if you serve it with the lime salt pepper dipping sauce in the side. 2tsp salt, 1tsp pepper and half a lime juice. Nom nom