Shaking beef (bo luc lac)

Yield: 4 Servings

Measure Ingredient
½ cup Soy vinaigrette
2 White scallions -- cut up
1½ pounds Beef sirloin -- cubed
1 teaspoon Ground black pepper
5 Cloves garlic -- minced
¼ cup Vegetable oil
3 tablespoons Soy sauce
2 larges Bunches watercress -- torn
2 tablespoons Sugar
1 small Red onion -- thinly sliced
1½ tablespoon Dry sherry

1. Prepare the soy vinaigrette and set aside.

2. In a large bowl, combine the beff with the garlic, soy sauce, sugar, sherry, scallion, pepper, and 2 tb of the oil. Cover and refrigerate 3 hours or overnight.

3. When ready to serve, put the watercress and onion on a large platter and toss with the vinaigrette.

4. In a large skillet over high heat, add the remaining 2 tb of oil and when smoking, add the beff mixture in an even layer. Let it sit in the pan undisturbed, until it forms a brown crust on the bottom, about 1 minute. Now, shake the pan to release the beff, using chopsticks if needed. Cook, shaking the pan occasionally, to desired doneness, about 4 minutes for medium-rare. Spoon the hot beef over the watercress and serve.

Simple Art of Vietnames Cooking by Binh Duong and Marcia Kiesel Recipe By :

From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 ~0500

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