Vietnamese Shaking Beef (Bò Lúc Lắc)
Our Week 35 recommendation brings the vibrant energy of Saigon street food to your kitchen with this bold and savory-sweet stir-fry. It is an exciting dinner choice that perfectly balances high-heat seared steak with a refreshing, zesty lime and watercress salad for a truly unique flavor experience.
Ingredients
- Sirloin or ribeye steak, cut into 1-inch cubes600 g
- Garlic, minced4 stk
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Brown sugar1 tsp
- Red onion, cut into wedges1 stk
- Watercress or baby arugula150 g
- Cherry tomatoes, halved10 stk
- Lime juice2 tbsp
- Neutral cooking oil2 tbsp
Instructions
In a medium bowl, combine the beef cubes with half the minced garlic, 1 tablespoon of soy sauce, the oyster sauce, sugar, and a generous amount of cracked black pepper. Mix well and let marinate for at least 10 minutes.
On a large serving platter, spread out the watercress and cherry tomatoes. In a small bowl, mix the lime juice with a teaspoon of soy sauce and a pinch of salt to create a simple dressing.
Heat the oil in a large wok or heavy skillet over very high heat until it just begins to smoke. Add the beef in a single layer and let it sear undisturbed for 2 minutes to develop a deep brown crust.
Add the red onions and the remaining garlic to the pan. Toss or 'shake' the pan vigorously for another 2 minutes until the onions soften slightly and the beef is seared on all sides but still tender.
Pour the hot beef and all the savory pan juices directly onto the bed of greens and tomatoes. Serve immediately with a side of steamed jasmine rice for a complete and exciting meal.
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