BO LUC LAC {VIETNAMESE SHAKING BEEF} WITH RED RICE AND WATERCRESS SALAD

My cousin Pete requested that I cook up some Bo Luc Lac, also known as “Shaking Beef.” So this one is for you cousin!

* Serves 4

Beef:
1 lb. filet mignon, cut into 1” cubes
2 cloves garlic, minced
1 T. sugar
2 T. oyster sauce
1 T. fish sauce
1 T. soy sauce
1 T. sesame oil
1 T. fresh cracked black pepper
1 T. butter

Vinaigrette:
¼ c rice vinegar
1 T. sugar
½ T. sea salt
1/2 T. soy sauce
2 T. salad oil

Dipping Sauce:
Juice of 1 lime
1 tsp. sea salt
1 tsp. fresh cracked black pepper

Salad:
½ red onion, julienned
1 tomato, quartered into 8 pieces
2 cups watercress

Directions:
1. Marinate the beef with the garlic, sugar, oyster sauce, fish sauce, sesame oil, cracked black pepper, and soy sauce for at least one hour.
2. In a pan over high heat, add 2 T. cooking oil, add the beef in an even single layer and sear before turning the beef and then searing the other side. Add the butter to this when the meat is almost done cooking. Do this in batches!
3. Serve seared meat with the salad with the dipping sauce and vinaigrette on the side.

Com Do Ca Chua [Vietnamese Red Rice]

2 cups cooked, day-old jasmine rice
2 medium shallots, minced
2 T. tomato paste
2 cloves of garlic, minced
1 T. Maggi seasoning
1 tsp. sugar
tt salt and pepper

Directions:
1. In a sauté pan over high heat, add 2 T. oil and the minced garlic and shallots.
2. Stir in the rice.
3. Add in the tomato paste, the Maggi seasoning, and sugar.
4. Mix thoroughly and serve with the bo luc lac.

LO’S BOEUF BOURGUIGNON

For our one year wedding anniversary, I decided to cook up my husband’s favorite dish, beef stew…although he tells me every dish I make is his FAVORITE dish…I obviously married the perfect guy! So I made some Boeuf Bourguignon with an Asian twist by adding some star anise and cinnamon. I hope you enjoy my version!

* Serves 6.

1 T. vegetable oil
8 oz. thick sliced bacon, diced
2.5 lbs. beef chuck , cut into 1-inch cubes
sea salt
fresh cracked black pepper
1 lb. carrots, sliced diagonally into 1-inch chunks
½ red onion, minced
2 cloves garlic, minced
3 cups red wine
1 14.5 oz beef broth
1 T. tomato paste
1 bay leaf
1 lemongrass stalk
1 cinnamon stick
3 star anise
2 T. unsalted butter
2 T. all-purpose flour

1 lb. mushrooms, sautéed in oil and butter [1 T. butter, 1 T. oil]

Directions:

1. Heat oil in pot. Add bacon and cook until bacon is crispy. Set aside.
2. Season beef cubes with salt and pepper. Sear beef in oil and bacon fat until nicely browned on all sides. Set aside.
3. Add carrots, minced onion, minced garlic, lemongrass, cinnamon, and star anises. Cook until fragrant, about one minute.
4. Add tomato paste and cook for about one minute.
5. Stir in the wine and bring to a boil.
6. Add meat back to the pot along with the bay leaf, beef broth and enough water to cover the meat.
7. Bring to a boil, cover the pot with a tight-fitting lid, and cook for about 1 ½ to 2 hours, basically until the meat and vegetables are tender when pierced with a fork.
8. While the meat is cooking, prepare the buttered mushrooms by heating 1 T. butter and 1 T. oil in a pan. Add mushrooms and sauté until lightly brown.
9. Combine 2 T. flour with 2 T. of butter and stir into the stew. Add the mushrooms to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.
10. Serve with French bread.
11. Garnish with cilantro.