Friday, August 21, 2009
Shaking Beef - Vietnamese Bo Luc Lac
I was intending to cook this for dinner a couple nights ago, but we ended up eating out instead. So to make up for it, I made it for lunch yesterday. I think it actually was a better lunch meal anyway. It wasn't too fussy, it was very light, and it was delicious!
Juice from 1 lime
1 tablespoon fish sauce
1 tablespoon sugar
2 mexican red chilies, chopped
1 tablespoon oyster sauce
2 teaspoons soy sauce
1 large sirloin steak, cut into small cubes
2 to 3 tablespoons corn oil
2 cloves garlic, sliced
1 can chunked pineapple, drained
1/2 cup fresh basil, chopped
1/2 red onion, thinly sliced
3 cups watercress, washed and chopped
1 tomato, cut into wedges
Recipe adapted from SeaSaltWithFood's Blog
First combine lime juice, peppers, and fish sauce in large bowl.
In a separate medium bowl, combine oyster sauce, soy sauce, and steak. Toss until steak is nice and coated.
Heat oil in wok under medium to high heat and throw in garlic. Saute until just sizzling. Then add steak and cook until charred or to your likeness. Then remove from heat and add steak to lime juice mixture. Toss to coat evenly.
Add pineapple, basil, and onions. Continue to toss until well incorporated.
For plating, lay down nice arrangement of watercress and tomato wedges. Then place beef mixture on top. Enjoy!