Vietnamese shaky beef, aka bo luc lac - Hands on Kitchen
This recipe makes 2 portions.
Slice beef into cubes then add the
2 cloves garlic minced
1 tsp hoisin sauce
1 tsp oyster sauce
1 tsp sugar
1 tsp sweet sauce
1 tbs soy sauce
Mix with beef and let it sit while you prepare the vinegar sauce and salad.
Mix together the ingredients for the vinegar sauce.
1/4 cup white vinegar
1/4 cup water
1 and 1/2 TBS sugar
pinch salt
pinch pepper
Trim the stems off the watercress, then rinse and dry.
Slice the tomato in half then slice it thin, also slice the onion into thin very pieces.
Plate the tomato around the edge of the plate. Then right before cooking the beef, toss the watercress with half of the vinegar sauce and set aside the other half of the sauce for later. Plate the watercress in the middle of the plate.
Place the sliced onions into the vinegar sauce and let sit.
Heat a pan up to a med/high temp, and put the oil in it then add your beef mixture. Cook till desired doneness, med rare for me! =)
Remove from heat and place beef on top of the watercress salad, remove the onions from the vinegar sauce and place on top of the beef and then if desired, drizzle the left over vinegar sauce over top of the beef/watercress.
NOTE in the pictures the beef looks really dark, that is because I was out of normal soy sauce and used dark soy sauce.
Vietnamese shaky beef, aka bo luc lac - Hands on Kitchen
This recipe makes 2 portions.
Slice beef into cubes then add the
2 cloves garlic minced
1 tsp hoisin sauce
1 tsp oyster sauce
1 tsp sugar
1 tsp sweet sauce
1 tbs soy sauce
Mix with beef and let it sit while you prepare the vinegar sauce and salad.
Mix together the ingredients for the vinegar sauce.
1/4 cup white vinegar
1/4 cup water
1 and 1/2 TBS sugar
pinch salt
pinch pepper
Trim the stems off the watercress, then rinse and dry.
Slice the tomato in half then slice it thin, also slice the onion into thin very pieces.
Plate the tomato around the edge of the plate. Then right before cooking the beef, toss the watercress with half of the vinegar sauce and set aside the other half of the sauce for later. Plate the watercress in the middle of the plate.
Place the sliced onions into the vinegar sauce and let sit.
Heat a pan up to a med/high temp, and put the oil in it then add your beef mixture. Cook till desired doneness, med rare for me! =)
Remove from heat and place beef on top of the watercress salad, remove the onions from the vinegar sauce and place on top of the beef and then if desired, drizzle the left over vinegar sauce over top of the beef/watercress.
NOTE in the pictures the beef looks really dark, that is because I was out of normal soy sauce and used dark soy sauce.
Vietnamese shaky beef, aka bo luc lac - Hands on Kitchen
