Vietnamese Shaking Beef (Bo luc lac) Salad Recipe by Chef Andrea Nguyen
In order to flavor the meat, cook it quickly, and serve it to a crowd, chefs expertly cut it into smaller pieces. The term "bo luc lac" in Vietnamese refers to the back-and-forth shaking of the skillet as the beef is cooking.
Select well-marbled steak to serve. The greens begin to gently wilt as the meat touches them, and the fluids from the beef and the dressing combine to form a tangy sauce that tastes great when spooned over rice or other grains.
Ingredients
For the Shaking Beef
For the Salad
Instructions
Prepare the beef
-
Mix the sugar, cornstarch, pepper, garlic, 112 teaspoons oyster sauce, soy sauce, and fish sauce in a medium bowl. If more salt is desired, add up to 1 1/2 teaspoons of oyster sauce after tasting. The beef should be added, thoroughly coated, and left to sit at room temperature for 20 minutes. Store the canola oil close by
-
-
For about ten seconds, rinse the onion in a sieve with cold running water, then set it aside. Mix the sugar, salt, pepper, vinegar, and water together in a big basin that can be used to toss the salad. Don't toss after adding the onion, watercress, and, if desired, tomatoes and mint
-
Add enough of the canola oil to coat the bottom of a sizable skillet that can withstand high heat (such as carbon steel or cast iron). The beef should be medium-rare when you carefully put it to the shimmering oil and spread it out in one layer. Cooking for 3 to 4 minutes, you should shake the pan every 30 to 60 seconds to evenly brown the beef on all sides. (To reduce mess, place a splatter guard over the pan and flip the meat with a spatula). Get rid of the heat.
-
Throw the salad together quickly and transfer the entire mixture, along with the dressing, to a tray or serving dish. Serve right away after piling the cooked beef and its juices on top. Gather the ingredients at the table, ceremoniously combine them, and ask guests to dig in
