VIETNAMESE SHAKING BEEF RECIPE BY TASTY
Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
- In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
- On a platter, arrange the watercress and tomato slices.
- Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
- Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
- Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams
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
SHAKEN BEEF
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 18
Steps:
- For the shaken beef: Place the beef in a bowl with the garlic, onion, liquid seasoning, sugar, fish sauce and pepper and mix well. Heat a large heavy-bottom pan over medium-high until very hot. Add the butter or oil. Add the beef cubes shaking the pan to coat the meat with the butter or oil. Cook, turning the meat with tongs until browned and seared on the outside but still pink in the center, 3 to 4 minutes (or cook to desired doneness). Add the Cognac and toss the beef before removing from the heat.
- For the watercress salad: Lightly roast the shallots in a dry saute pan over medium heat until light browned and fragrant, about 5 minutes. Whisk together the rice vinegar, garlic, fish sauce and honey in a bowl. Lightly toss the watercress and shallots with the dressing. Season with pepper.
- Arrange the sliced tomatoes on plates to make a decorative base. Arrange the watercress around or on top of the tomato slices. Place the beef in a mound on top of the tomatoes and watercress and serve with the rice.
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).
SHAKING BEEF
An easy Shaking Beef recipe
Provided by Charles Phan
Categories Wine Wok Garlic Onion Marinate Stir-Fry Quick & Easy Vinegar Lime Beef Tenderloin Watercress
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil. Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.
- Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar.
- In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Arrange watercress or lettuce on four plates.
- Divide meat into 2 portions and place in two medium bowls.
- In wok or large skillet over high heat, heat 2 tablespoons oil until smoking, then add 1 portion meat in one layer. Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes. Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds. Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary. Add 1 tablespoon butter, shaking pan until butter melts. Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.
- Arrange beef on top of lettuce and serve with lime dipping sauce.
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.
VIETNAMESE SHAKING BEEF SALAD
The Winning Recipe for 1999 in the San Francisco Chronicle. This recipe, from chef Mai Pham, makes a great appetizer and, with a bowl of steamed rice, a satisfying entree as well.
Provided by evelynathens
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dressing ingredients; set aside.
- Gently combine all salad ingredients and arrange on a platter.
- To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
- Heat the oil in a skillet over high heat. Add the garlic and stir-fry quickly until fragrant, about 10 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 dressing. Season with salt and pepper.
- Add the pineapple and Asian basil to the beef mixture.
- Arrange the beef mixture and all its juices on the watercress and serve immediately.
Nutrition Facts : Calories 374.1, Fat 25.4, SaturatedFat 8.2, Cholesterol 76, Sodium 1176.5, Carbohydrate 12.8, Fiber 1.3, Sugar 8.5, Protein 23.8
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
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- In a bowl, toss the meat with 1/2 tablespoon of the sugar, 1 tablespoon of the oil and 1 teaspoon each of salt and pepper. Let stand at room temperature for 1 hour.
- In a small bowl, whisk the remaining 3 tablespoons of sugar with the soy sauce, fish sauce, vinegar and rice wine, if using.
- Heat a large skillet until very hot. Add the remaining 1/3 cup of oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute, until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of the oil. Scatter the scallions, onion and garlic over the meat and cook for 30 seconds. Stir the soy mixture and add it to the pan, shaking to coat the meat; bring to a boil. Add the butter and shake the pan until melted.
- Line a platter with watercress and pour the shaking beef and vegetables on top. Serve with lime wedges.
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- Mix marinade ingredients and add beef. Stir well and let marinate at room temperature for 1-2 hours.
- If marinating for longer, refrigerate and take beef out one hour before cooking to let it come to room temperature.
- Heat a wok over low-medium heat and add a drizzle of oil, 1/2 teaspoon minced garlic, and the watercress.
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