Shaking Beef (Bo Luc Lac)

Recipe Ingredients

1/2 cup	118ml	Soy vinaigrette
2		White scallions - cut up
1 1/2 lbs	681g / 24oz	Beef sirloin - cubed
1 teaspoon	5ml	Ground black pepper
5		Garlic - minced
1/4 cup	59ml	Vegetable oil
3 tablespoons	45ml	Soy sauce
2		Watercress - torn
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Red onion - thinly sliced (small)
1 1/2 tablespoons	22ml	Dry sherry

Recipe Instructions

1. Prepare the soy vinaigrette and set aside.

2. In a large bowl, combine the beef with the garlic, soy sauce, sugar, sherry, scallion, pepper, and 2 tbs 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 tbs of oil and when smoking, add the beef 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 beef, 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 Vietnamese Cooking by Binh Duong and Marcia Kiesel

Source:
Home Cooking--July 1996

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