Shaking Beef (Bo Luc Lac)
Ready In: 2 hrs 40 mins
Serves: 4-6
Yields: 1 plate
Ingredients
- 2 tablespoons canola oil
- 2 teaspoons fresh ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 1⁄2-2 lbs filet mignon, cut into 1-inch cubes
- 1⁄2 cup canola oil (for stir-frying)
- 1 tablespoon chopped garlic
- 1 cup thinly sliced red onion
- 3 green onions, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 bunch watercress
Stir-fry Sauce
- 1⁄4 cup light soy sauce
- 1⁄4 cup mirin rice wine
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 2 teaspoons fish sauce
Directions
- In a bowl, combine 2 tablespoons canola oil with the pepper, salt and sugar. Add the cubed filet mignon.
- Cover and refrigerate for 2 hours.
- Meanwhile, combine all the ingredients for the stir-fry sauce and mix well.
- Divide the meat in two. (You will cook it in two batches.).
- Place a pan over high heat until hot. Add 4 tablespoons of canola oil, or enough to coat the bottom of the pan.
- Place about half the beef in the pan so that none of the pieces overlap. (Be careful - the oil may splatter.) Cook 1 1/2 - 2 minutes on each side for medium doneness.
- With the meat still in the pan, drain most of the oil, leaving about 1 tablespoon. Add half the garlic and stir. Add half the red and green onions and cook about 30 seconds. Add half the stir-fry sauce and cook 1 minute. Add half the butter and toss the ingredients in the pan until the butter is melted. Remove the beef and keep warm.
- Repeat with the second batch of meat.
- To Serve: Place the watercress in the center of a serving platter and spoon the beef over top.
- Combine the salt and pepper in a small bowl and squeeze the lime juice into it to create a dipping sauce. Serve immediately.
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