Wednesday, November 30, 2011

Shaking Beef (Bo Luc Lac)

This recipe was adapted from a French technique of sautéing the beef in very high heat at the beginning of cooking time. The translation, shaking beef, is used because of the way it is swirled in the hot wok. This shaking makes the beef dance in the wok with very little oil. Beef will be charred all around and placed on a bed of watercress.
Ingredients:
1/2 lb of beef sirloin or other tender cut (fillet of beef, eye of round)
Marinade
5 cloves garlic, minced
1/2 tbs fish sauce
1 tbs soy sauce
1 tsp sugar
1/4 tsp salt
1/2 tsp black pepper
2 tbs olive oil
1 tbs butter
1 tbs dry sherry
1 tsp oyster sauce
1/2 cup white onion cut into wedges 1 inch thick
2 tbs cilantro, chopped
Salad Dressing
1/4 cup red onions, thinly sliced
1 clove garlic, minced
1/2 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili flakes
1/4 cup white vinegar
1/4 cup olive oil
Garnish
1 bunch of watercress, washed and dried
1 tomato, thinly sliced

Directions:
Prepare the beef by cutting the beef against the grain into 1" x 2" cubes. In a bowl, combine all the marinade ingredients (reserve half of the minced garlic and onions for stir-frying). Add beef and let marinate for 1 hour.

Make the dressing by combining all the dressing ingredients in a bowl. Mix well and set aside.

Preheat the large wok or skillet over high heat and add the olive oil. Fry the remaining garlic until fragrant. Quickly sauté onions for a few minutes. Remove sautéed onions from the side of wok. Add the beef and saute' quickly shake the pan to sear the beef for about 1 or 2 minutes, Add butter.


 Beef should be medium rare when finished. Sprinkle chopped cilantro onto beef.

Toss the watercress into the dressing. Place watercress dressing on the bottom of serving dish and pour the hot beef on top.

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