VIETNAMESE SHAKING BEEF - BO LUC LAC
This is a very cooling dish with lots of watercress, and makes a great appetizer or a light entree for 1 or 2.
Provided by PalatablePastime
Categories Steak
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 205.4, Fat 15.3, SaturatedFat 4.4, Cholesterol 38, Sodium 445.1, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 11.9
SHAKING BEEF (BO LUC LAC)
Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.
Provided by Glenn Collins
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.
- In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.
- Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.
- Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 41 grams, Carbohydrate 22 grams, Fat 66 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 22 grams, Sodium 968 milligrams, Sugar 13 grams, TransFat 3 grams
BO LUC LAC "FRENCH-VIETNAMESE SHAKING BEEF"
A French-inspired Vietnamese beef stir fry.
Provided by Buck
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 6
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 13.3 g, Cholesterol 60.5 mg, Fat 17.4 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 1238.2 mg, Sugar 8.6 g
BO LUC LAC (VIETNAMESE SHAKING BEEF)
Provided by Olivia's Cuisine
Time 1h5m
Number Of Ingredients 9
Steps:
- In a large bowl, combine the brown sugar, soy sauce, lime juice, 8 cloves of garlic, salt and black pepper to taste. Do not go crazy with the salt, as the soy sauce is already salty! Add the beef and let it marinate for 1 hour.
- Preheat a large wok over high heat. Add the vegetable oil and, when simmering, add the remaining 2 cloves of garlic. Once fragrant, add the beef cubes, working in 2 to 3 batches if needed. Sear on all sides, shaking the pan, until medium rare, 1 to 2 minutes. Remove the beef to a plate and reserve.
- Toss the onions in what's left of the marinade in the bowl. Add the onions to the wok and sauté until soft and beginning to brown. Add the beef (and its juices) back to the pan and toss with the onions.
- Remove from heat, sprinkle with sliced scallions and serve over rice or salad.
SHAKING BEEF
This savory-sweet stir-fry, known as bo luc lac or "dice" in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan's immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work - 20 minutes from start to finish - but don't try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.
Provided by Mark Bittman
Categories dinner, easy, weekday, times classics, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
- Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.
- Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 18 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1123 milligrams, Sugar 9 grams, TransFat 0 grams
SHAKING BEEF (BO LUC LAC)
Steps:
- Combine the lime juice, fish sauce, sugar and chiles in a large bowl. Set aside.
- Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
- Heat the oil in a large skillet over high heat. Add the garlic and stir until fragrant, about 5 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes. Add to the bowl with the lime sauce.
- Add the pineapple slices, if using, Asian basil and red onion to the beef mixture. Spread the watercress and tomatoes in an attractive manner on a serving platter. Arrange the beef mixture and all its juices on the watercress and serve immediately (if desired, with a warm baguette or steamed rice to soak up the juices).
Bò LúC LắC (VIETNAMESE SHAKING BEEF) WITH TOMATO RICE
This homemade shaking beef recipe is full of tender bites of beef, vegetables, and tomato rice that will make you want to eat more.
Provided by Huy Vu
Categories Dinner Main Course
Time 2h
Number Of Ingredients 18
Steps:
- Combine all the ingredients and beef except for the cornstarch in a bowl and marinate for at least 1 hour.
- While this marinates, wash and prep all the veggies.
- Before cooking, transfer the beef to another plate to remove excess liquid and to come to room temp for about an hour.
- Coat each piece of beef in cornstarch. Heat a pan on medium high or high, then brown the meat on all sides in about 2-4 batches depending on the size of your pan.
- Once you have cooked all your beef, add them into a pan with the vegetables over medium-low heat, and stir for about 2 minutes.
- Plate the veggies and beef. Add some Maggi to salt to taste.
- Prepare and cook 1 c of rice as you would normally. I like to use a rice cooker and follow the instructions.
- In a large pan over medium heat, add oil and garlic until fragrant and brown. Stir the garlic so it doesn't burn.
- Add the rice and stir thoroughly to coat with the garlic.
- Add the tomato paste and continue to stir to incorporate the red coloring evenly throughout the rice.
- Add a few splashes of fish sauce and taste the rice. I would start with two dashes and build from there, you don't want to add too much saltiness since this will be eaten with the beef.
- Wash and prep all vegetables.
- Put 1 tbsp of oil in a pan over medium heat.
- Add the onions and bell peppers. Saute for about 2 minutes until the onions turn slightly translucent, but not too soft.
- Add green onions last to prevent them from wilting, stir to mix.
- Remove the vegetables and place aside in a bowl. You will be mixing these again with the beef.
Nutrition Facts : Calories 874 kcal, Carbohydrate 35 g, Protein 50 g, Fat 60 g, SaturatedFat 27 g, Cholesterol 138 mg, Sodium 1175 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SHAKING BEEF (BO LUC LAC)
Make and share this Shaking Beef (Bo Luc Lac) recipe from Food.com.
Provided by Wok With You
Categories Meat
Time 2h40m
Yield 1 plate, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 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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