Shaking Beef with Top Sirloin (Bo Luc Lac 2014)

Here is my updated recipe for this infamous beef dish that's as popular as Pho. I omitted the sugar, regular soy and caramel sauce as I recently discovered that the sweet soy sauce does the job of those three, and you can check out my other Luc Lac recipe from a previous post. Yay to fewer ingredients!  We can go high-end with beef tenderloin or rib eye, or we can opt for more budget-friendly cut like a top sirloin. For this post, I'm using the top sirloin and the salad is a watercress salad with the soy sauce vinaigrette. I also had a bottle of red wine from the Texas Hill Country, Flat Creek Winery, that went really well with this dish. What a nice meal!

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See how I made this dish in this video.

RECIPE for 2-3 servings.


1 and 1/3  lbs. top sirloin, cut into 2- inch cubes, at room temperature
1/2 teaspoon fresh cracked black pepper
2 tablespoon oyster sauce
1 tablespoon fish sauce
2 tablespoons sweet dark soy sauce

1 tablespoon minced garlic
Cooking oil

 

Serve with a bed of greens such as the watercress with tomatoes, cucumbers and slices of red bell pepper for a lovely pop of color on the plate.

Heat wok or iron skillet with 2 tablespoon of cooking oil on high heat. Don’t over crowd the skillet with the beef. Divide the beef into two portions for cooking if using a smaller skillet. Use tongs to turn cubes of beef on all sides. Total cook time is about 4 minutes for medium rare. A minute or two more for more well done.