Shaking Beef (Bo Luc Lac)
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes
- 10garlic cloves, minced
- 1tablespoon Maggi seasoning or soy sauce
- 1tablespoon sugar
- 1teaspoon sea salt
- Freshly ground black pepper
- 1medium red onion, cut into paper-thin strips
- 7garlic cloves, minced
- 2tablespoons sugar
- ½teaspoon sea salt
- ¼cup rice vinegar or cider vinegar
- ¼cup extra virgin olive oil
- Freshly ground black pepper
- 1head bibb or Boston lettuce, cored, leaves torn into large pieces
- 1cup shaved fennel bulb
- 1cup baby arugula
- ½cup mint leaves
- 6cherry tomatoes, halved
- 2tablespoons vegetable oil
For the Marinade
For the Salad
Nutritional analysis per serving (4 servings)
854 calories; 66 grams fat; 22 grams saturated fat; 3 grams trans fat; 36 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 45 grams protein; 975 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Marinade
- Step 1
In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.
For the Salad
- Step 2
In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.
- Step 3
Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.
- Step 4
Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.
Private Notes
Comments
You may consider a quick deglaze--towards the end before scooping the meat out--of 1 teaspoon fish sauce, 1 teaspoon rice wine vinegar, 1 teaspoon dark soy sauce
I'm a novice; but I am Vietnamese. I tried cooking it and it taste so darn Americanized and not even that great at all. I call my mom and ask her what to give me some hint. Well, she told me, where is the fish sauce and rice vinegar? How about some sesame oil?
I love this recipe and have made it several times. I leave out a few things for the salad (fennel, mint) and it still tastes great
I used cilantro instead of mint, and carrots and cucumbers instead of fennel. Very tasty. I like the suggestion of a lime dipping sauce and also adding a little bit of fish sauce to the marinade or deglaze. Will try this next time!
Have made this a few times and love it. Agreed with others here, a little fish sauce in the marinade, and a pat of finishing butter at the end takes this up a level. Love the shaved fennel with salad. Serve with limes and small bowls of pepper and salt.
I've made this recipe many times, and it is seriously one of the most delicious things I've ever cooked. Quick to make, and healthy too. My small adjustments: I char some sliced fresh chiles in the wok before I add the beef, and add crushed peanuts. And then a bit of oyster sauce at the end of cooking the beef. I also add some fish sauce to the salad dressing, and use thick sliced cucumber instead of the fresh fennel in the salad.