Bo Luc Lac “French Vietnamese Shaking Beef”
A Vietnamese beef stir fry with French influences.
Ingredients
Beef Marinade
- 2 tablespoons minced garlic
- 2 tablespoons oyster sauce
- 1 ½ tablespoons white sugar
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon hoisin sauce
- 1 ½ pounds beef top sirloin, cut into 1-inch cubes
Vinaigrette
- ½ cup rice vinegar
- 1 ½ tablespoons white sugar
- 1 ½ teaspoons salt
- 1 red onion, thinly sliced
Dipping Sauce
- 1 lime, juiced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons cooking oil
- 2 bunches watercress, torn
- 2 tomatoes, thinly sliced
Instructions
- Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.
- Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.
- Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
- Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or "shake") until beef reaches desired doneness, 2 to 4 minutes.
- Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.
Notes
- I like to serve this next to some of type Asian rice pilaf. One suggestion is simple tomato rice. (1/2 teaspoon garlic powder, 2 tablespoons butter, 3 to 4 tablespoons ketchup and 2 cups cooked rice.)
Nutrition
Calories: 293kcalCarbohydrates: 13gProtein: 22gFat: 17gSaturated Fat: 5gCholesterol: 61mgSodium: 1238mgPotassium: 659mgFiber: 2gSugar: 9gVitamin C: 45mgCalcium: 127mgIron: 3mg
Tried this recipe?Let us know how it was!