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
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
¼ c rice vinegar
1 T. sugar
½ T. sea salt
1/2 T. soy sauce
2 T. salad oil
Juice of 1 lime
1 tsp. sea salt
1 tsp. fresh cracked black pepper
½ red onion, julienned
1 tomato, quartered into 8 pieces
2 cups watercress
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
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.