Shaking Beef (Bo Luc Lac)

Recipe from Michael Huynh

Adapted by Glenn Collins

Published October 20, 2009

  • Michael Falco for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(423)
Comments
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Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side. —Glenn Collins

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Ingredients

Yield:4 servings

FOR THE MARINADE

  • 2 pounds boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes

  • 10 garlic cloves, minced

  • 1 tablespoon Maggi seasoning or soy sauce

  • 1 tablespoon sugar

  • 1 teaspoon sea salt

  • Freshly ground black pepper

FOR THE SALAD

  • 1 medium red onion, cut into paper-thin strips

  • 7 garlic cloves, minced

  • 2 tablespoons sugar

  • ½ teaspoon sea salt

  • ¼ cup rice vinegar or cider vinegar

  • ¼ cup extra virgin olive oil

  • Freshly ground black pepper

  • 1 head bibb or Boston lettuce, cored, leaves torn into large pieces

  • 1 cup shaved fennel bulb

  • 1 cup baby arugula

  • ½ cup mint leaves

  • 6 cherry tomatoes, halved

  • 2 tablespoons vegetable oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 154 milligrams cholesterol; 854 calories; 36 grams monosaturated fat; 5 grams polyunsaturated fat; 22 grams saturated fat; 66 grams fat; 3 grams trans fat; 4 grams fiber; 968 milligrams sodium; 45 grams protein; 13 grams sugar

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

  1. FOR THE MARINADE

    1. 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.

  2. FOR THE SALAD

    1. 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.

    2. 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.

    3. 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.

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Ratings

5 out of 5
423 user ratings
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Comments

Chef Shaf

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

Hung Chau

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?

Sybille Gorn

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

Lisa J

Excellent dish! Very important to serve with jasmine or other rice in my view because everything else is so highly seasoned. More fennel, red pepper flakes to taste, and the lime/salt/pepper dipping sauce is essential. Absolutely yummy. Can't wait to make it again.

Maria

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!

Jeff B

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.

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Credits

Adapted from Michael Huynh

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