Gourmet Meal at Home


Bo Luc Lac (or shaking beef) is one of my favorite Vietnamese meals.


Shaking Beef
Charles Phan, The Slanted Door
The Meat2 T chopped garlic

1 t sugar

1½ t salt

¾ t fresh black pepper

2 T neutral cooking oil, such as canola or corn oil

1½ lbs filet mignon, cut into 1” cubes

The Vinaigrette

¼ c rice vinegar

1 T sugar

¼ c rice wine

4 T light soy sauce

1 T dark soy sauce

1 T fish sauce

The Dipping Sauce

Juice of 1 lime

½ t kosher salt

¼ t fresh black pepper

The Stir-Fry

4 T neutral cooking oil, such as canola or corn oil

3 stalks green onion, cut into 1” pieces

½ small red onion, thinly sliced

2 t butter

2 bunches watercress, for garnish

1.   Prepare marinade by combining garlic, sugar, salt, pepper and oil in a large nonmetal bowl.   Add filet mignon, combine and marinate, covered, in the refrigerator for two hours.

2.   Prepare vinaigrette by combining rice vinegar, sugar, rice wine, light soy sauce, dark soy sauce and fish sauce.   Set aside.

3.   Heat a wok over high heat.   Divide beef, green onions and red onions in half, as you will cook in two batches.

4.   Add 2 T oil to the wok.   When the oil starts to smoke, add first portion of the beef in an even layer.   Let it sit until a forms a brown crust, about 2 minutes.   With a spatula, flip the beef over to brown the other side, about 1 minute.

5.   Add first portion of the green onions and red onions and cook for 1 more minute.   Pour half of vinaigrette down the side of the wok, and then shake pan to release the beef and toss with the vinaigrette.   Add 1 t butter and continue to shake pan until butter melts.   Remove the meat and onions from the wok.   Keep warm.

6.   Repeat steps 4 and 5 with second portion of meat, green onions and red onions.   Place the watercress in the middle of the serving plate and spoon hot beef and onions on top.

7.   Prepare dipping sauce by putting salt and pepper in small ramekin and squeezing lime juice over it.   Serve alongside the beef.   Serves 4.

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