Vietnamese Shaking Beef Bo Luc Lac
- Jenna Burk
- May 3, 2018
- 1 min read
- 1 strip steak, cut in cubes
- 2 T. minced garlic
- 1 1/2 T. sugar
- 2 T. oyster sauce
- 2 T. fish sauce
- 1 T. sesame oil
- 2 T. soy sauce
Vinaigrette:
- 1/2 cup apple cider vinegar
- 1 T. sugar
- 1 T. salt
Dipping Sauce:
- 1 lime, juiced
- 1 t. coarse sea salt
- 1 t. black pepper
- 1 red onion, sliced thinly
- 1 tomato, sliced thinly
- spinach
Combine garlic, sugar, oyster sauce, fish sauce, sesame oil and soy sauce. Pour over steak in a bag. Refrigerate overnight. Combine vinegar, sugar, salt. Add thinly sliced onion. Refrigerate overnight.
In a wok or skillet fry the beef on high heat. Sear on one side then start "shaking" the pan to cook the other sides. In a ramekin, combine lime juice, salt and pepper. Place a bed of spinach down on a serving dish and top with tomatoes. Place beef on top of the tomatoes. Then add the pickled onions on top. Pour 2 tablespoons of pickling liquid over everything.
