Vietnamese Shaking Beef - Bo Luc Lac Recipe #71424
This is a very cooling dish with lots of watercress, and makes a great appetizer or a light entree for 1 or 2.
by Sue L
45 min | 40 min prep
SERVES 4 -6
- 1/2 lb lean sirloin steaks, cubed
- 6 cloves garlic, minced
- 1 teaspoon fish sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3 teaspoons olive oil
- 1 onion, sliced
- 1 tablespoon rice vinegar
- 1 dash black pepper
- 1 tablespoon olive oil
- 2 cups watercress leaves
- Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag.
- Add beef and allow to marinate for 30 minutes or more.
- Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes.
- Then combine onion mixture with the oil and toss.
- Arrange watercress on a plate and spread onion on top.
- Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook.
- Spread beef over onions on watercress and serve.
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5 stars