Shaking Beef aka Bò lúc lắc
Shaking beef as a simple Vietnamese dish my family is obsessed with.
Total Steps
4
Ingredients
17
Tools Needed
1
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Simmer + SauceIngredients
- 2 pounds beef tenderloin, cut into 1-inch cubes
- 6 cloves garlic, minced
- 3 tablespoons medium-dry sherry
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon Chinese five-spice powder
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon red wine vinegar
- 2 teaspoons fresh ginger, minced
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 stalk lemongrass, lower third of the bulb only, minced
- 6 ounces watercress
- 1/2 small red onion, thinly sliced
Instructions
Step 1
For the Meat: In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper, and five-spice powder with 1 tablespoon of oil. Add the beef and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 5 hours or overnight.
Step 2
For the Vinaigrette: In a small bowl, combine the soy sauce with the vegetable oil, sherry, red wine vinegar, minced ginger, sugar, garlic and lemongrass. Let stand for 30 minutes, stirring a few times.
Step 3
For the Salad: Place the watercress and red onion on a platter and toss with half the vinaigrette.
Step 4
Set two large skillets over high heat until very hot, about 2 minutes. Add 1 tablespoon of oil to each skillet, when shimmering, add the meat to both skillets in an even layer. Let cook undisturbed until richly browned on the bottom, about 1 1/2 minutes. Shake the skillet to release the meat and cook for about 30 seconds longer, until medium-rare. Scrape the beef onto the watercress. Drizzle with the remaining vinaigrette, toss lightly and serve right away