Vietnamese Shaking Beef (Bo Luc Lac)Marinade:1 1/2 lbs beef top sirloin, fat trimmed and cut into 1? cubes 5 cloves crushed garlic 1 tbsp agave or sugar 1 tbsp oyster sauce 1 tbsp fish sauce 1 tsp sesame oil 1 tsp thick soy sauce (or use low sodium soy sauce) Vinaigrette: 1/2 cup rice vinegar 1 1/2 tbs sugar (or agave) 1 1/2 tsp kosher salt Dipping Sauce: juice of 1 lime 1/2 tsp kosher salt 1/2 tsp fresh cracked pepper Salad: 1 small red onion, thinly sliced 4 cups watercress leaves or mixed baby greens 2 tomatoes, thinly sliced 1 tbsp canola oil, divided
Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and
sesame oil with the beef.
To Freeze: Freeze in freezer safe container. To Reheat: Marinate steak at least 1 hour before cooking, or overnight for best results. Heat a large wok or pan over high heat. When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before "shaking" to sear the opposite sides for about another 1-2 minute more to brown all the sides. Repeat this with the second batch of meat using the remainder of the oil. Transfer beef to bed of watercress and tomatoes. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions. Serve with lime dipping sauce. |