Bo Luc Lac \"French-Vietnamese Shaking Beef\" recipe

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Ingredients

2 tablespoons minced garlic
2 tablespoons oyster sauce
1 ½ tablespoons white sugar
1 tablespoon fish sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 ½ pounds beef top sirloin, cut into 1-inch cubes
½ cup rice vinegar
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 red onion, thinly sliced
1 lime, juiced
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons cooking oil
2 bunches watercress, torn
2 tomatoes, thinly sliced

Nutrition Info

292.5 calories
carbohydrate: 13.3 g
cholesterol: 60.5 mg
fat: 17.4 g
fiber: 1.6 g
protein: 21.7 g
saturatedFat: 5.2 g
servingSize: -
sodium: 1238.2 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl, add beef. Marinate beef in refrigerator for at least 1 hour.

  2. Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth, add onion. Refrigerate for 10 minutes to pickle the onion.

  3. Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.

  4. Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke, add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or \"shake\") until beef reaches desired doneness, 2 to 4 minutes.

  5. Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress, top with onion. Serve dipping sauce on the side.

Recipe Yield

6 servings

Recipe Note

A French-inspired Vietnamese beef stir fry.

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