Shaking beef (bo luc lac)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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