Vietnamese Shaking Beef Food

BO LUC LAC (VIETNAMESE SHAKING BEEF)

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

Steps:

• Combine all the ingredients for Shaking Beef Sauce and Marinade with the beef. Marinate for 30 minutes, preferably 1 to 2 hrs.
• Prepare the Vinaigrette by mixing the rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
• Use 3 - 4 tablespoons of the Vinaigrette to pickle the red onions. Set aside and covered in fridge for about 10 minutes.
• Arrange the watercress and tomatoes on a serving platter and set aside.
• Heat a wok, pan or skillet over high heat. Add the cooking oil and when it begins to smoke, add the beef cubes in one even layer and allow to sear for about 2 minutes. Sear the opposite sides for about another 1-2 minute to brown all the sides. Shake and toss the wok while cooking.
• Transfer the beef to the serving platter. Drizzle the remaining 3 - 4 tablespoons of the Vinaigrette over the beef, watercress and tomatoes. Top the beef with the pickled red onions.
• In a small ramekin, make the Shaking Beef Dipping Sauce by squeezing lime juice over salt and black pepper. Serve the Shaking Beef immediately with the dipping sauce.

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

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!

VIETNAMESE SHAKING BEEF - BO LUC LAC

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.

VIETNAMESE 'SHAKING BEEF' SANDWICH WITH A FIRE-ROASTED JALAPENO AIOLI, WATERCRESS AND CRISPY FRIED ONION STRINGS

Steps:

• Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed.
• Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.
• In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich.
• To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy!
• Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic. Add jalapenos and garlic to a food processor or blender with remaining ingredients. Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!;
• (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings) .
• Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels. Place the flour in a large paper bag or bowl. Add the onions, toss well to coat and shake off the excess. Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes. Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper. Place a large mound on each plate and top with chopped chives. Serve with a ramekin of the aioli and enjoy!

SHAKING BEEF

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.

ASIAN GARLIC BEEF CUBES (VIETNAMESE BO LUC LAC OR SHAKING BEEF)

Steps:

• Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
• Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
• Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
• Serve beef alongside dipping sauce.

SHAKING BEEF (BO LUC LAC)

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.

BO LUC LAC "FRENCH-VIETNAMESE SHAKING BEEF"

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.

VIETNAMESE SHAKING BEEF

Steps:

• Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs. Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet. Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside. Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before "shaking" to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary. Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.

VIETNAMESE SHAKY BEEF

Steps:

• * Mix the garlic, soy sauce, sugar, rice wine, spring onion and pepper with half the oil in a large bowl and add the steak.
• * Mix well, cover and leave in the refrigerator overnight.
• * Heat the remaining oil in a large frying pan, and when it is just beginning to smoke, put in the beef cubes, in one layer. Cook, without stirring, for about 1 minute - there should be a thin crust at the bottom.
• * Shake the pan vigorously to loosen the beef (use tongs or chopsticks if you need to) and continue to cook, shaking the pan every so often, until the beef is cooked to your taste.
• * Allow 4 minutes for medium-done beef.
• * Serve with the Lime and Ginger sauce, rice and Chinese leaf salad.