Description
This Vietnamese Shaking Beef (Bo Luc Lac) recipe features tender cubes of marinated beef served on a bed of watercress and tomatoes, topped with pickled red onions and a zesty vinaigrette. Perfect for a flavorful and satisfying meal.
Ingredients
Units
Scale
Marinade:
- 1 1/2 lbs beef top sirloin, fat trimmed and cut into 1″ cubes
- 5 cloves crushed garlic
- 1 tablespoon agave or sugar
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon thick soy sauce, or use low sodium soy sauce
Vinaigrette:
- 1/2 cup rice vinegar
- 1 1/2 tablespoons sugar, or agave
- 1 1/2 teaspoon kosher salt
Dipping Sauce:
- 1 lime, juice of
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
Salad:
- 1 small red onion, thinly sliced
- 4 cups watercress leaves, or mixed baby greens
- 2 medium tomatoes, thinly sliced
- 1 tablespoon avocado oil, divided
Instructions
- Marinate the steak: Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce, and sesame oil with the beef. Let marinate for at least 1 hour.
- Prepare vinaigrette: Mix rice vinegar with salt and sugar for a balance of flavors.
- Assemble salad: Slice red onion and pickle with vinaigrette. Arrange watercress, tomatoes, and pickled onions on a platter.
- Cook beef: Sear marinated beef in a hot pan until browned on all sides.
- Serve: Place cooked beef on the salad, drizzle with vinaigrette, and serve with lime dipping sauce.
Notes
- For best results, marinate the beef overnight.
- Adjust sugar and salt in the vinaigrette to suit your taste preferences.
- You can use different greens or add herbs for variation in the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg