vietnamese shaking beef: bo luc lac Recipe

vietnamese shaking beef: bo luc lac

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Ingredients

Makes 5 servings:
Beef:
  • 3 lbs New York Steak, cubed
Marinade:
  • 10 cloves garlic, minced
  • 3 tbsp oyster sauce
  • 3 tsp sugar
  • 3.5 tsp fish sauce
  • 4 tbsp soy sauce
Onions:
  • 2 white onions, thinly sliced
  • 3/4 cup white vinegar
  • 1 cup water
  • 2.5 tsp sugar
Other ingredients:
  • 1 bunch of red lettuce, chopped

How to make vietnamese shaking beef: bo luc lac


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This weekend I invited my coworkers over for dinner, and of course, they brought the drinks! I love small get- togethers like these, so you can imagine how early I began searching through my endless delicious bookmarks. We knew I had to be cooking Asian cuisine, for no other reason then the fact that, well.. I am Asian. And so, not limiting myself to a particular region, I began the search. We concluded with...

1. Pork and Chive Potstickers for the appetizer
2. Bo Luc Lac and Vietnamese Red Tomato Rice for the entree, and;
3. Various types of alcoholic drinks for dessert (which of course, we sipped, or took large gulps of throughout the course of the dinner).

Now, to be frank, I have never had Bo Luc Lac in my life! So I searched the web for recipes that had flavors that melded well together. I finally found a recipe I liked for the beef on Viet World Kitchen, and I adapted it while making minor changes of my own!

As for the onions however, I came up with my own little recipe (primarily because I was missing an essential ingredient, so I improvised). In the end, I can say I was happy with the results.

As for the rice, I have had the Red Tomato Rice before, because my boyfriend's mom usually makes it to serve with her delicious steaks. But I have never attempted to make it, but here I was, dabbling with the ingredients, and coming up with something quite delicious. I must say, I was definitely proud of myself. I don't have a picture of it here, but if you can find it in my previous post. here.

I wish I had more pictures from the preparation process, but it's difficult to take pictures while your hands are soaked in marinade or smell like garlic. Anyway, here goes!

Cooking Directions:
  1. Mix all marinade ingredients together, along with beef, and let sit in the fridge for 2+ hours.
  2. Mix all ingredients for the onions together in a shallow bowl, and place onions in. Ensure that all onions strains are immersed inside the solution. Let sit for 15-20 minutes
  3. After 2+ hours, heat a large frying pan with oil.
  4. Sear the beef in small batches. Doing this allows the beef to sear, if you throw all the beef in at one time, you will cause it to steam instead. The effect isn't the same. If you sear the beef, the middle will still retain its moisture, and the beef will be medium/medium rare. If you steam it, it has the potential to get soggy and mushy like beef in stew.
  5. Get the lettuce and onions together in a large plate, and place the seared beef on top.
  6. Serve right away with the red tomato rice!

I'll post the recipe for the Red Tomato Rice in the next entry, since this one has grown quite long. I hope you enjoy your Bo Luc Lac!
j6tran
Question from the Chef

“What's your favorite way to cook with cubed beef?”

  • Caduceus
    Caduceus says

    I'm making this and the red tomato rice tonight. Thank you very much for posting.

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