Shaking Beef (Bo Luc Lac)
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 Thai bird chiles or 1/2 serrano chile, chopped
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 2/3 pound beef sirloin or flank steak, cut into 1/2-inch cubes
- 2 to 3 tablespoons vegetable oil
- 2 cloves garlic, sliced
- 1/4 ripe pineapple (about 1/2 cup), cut into bite-sized slices about 1/4-inch thick (optional)
- 1/2 cup Asian basil leaves, cut in half
- 1/4 red onion, thinly sliced lengthwise
- 3 cups watercress, washed, picked over, and torn into bite-sized sprigs
- 1 ripe tomato, cut into thin wedges
- Combine the lime juice, fish sauce, sugar and chiles in a large bowl.
- Set aside.
- Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
- Heat the oil in a large skillet over high heat.
- Add the garlic and stir until fragrant, about 5 seconds.
- Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes.
- Add to the bowl with the lime sauce.
- Add the pineapple slices, if using, Asian basil and red onion to the beef mixture.
- Spread the watercress and tomatoes in an attractive manner on a serving platter.
- Arrange the beef mixture and all its juices on the watercress and serve immediately (if desired, with a warm baguette or steamed rice to soak up the juices).
- Note: Another way of presenting bo luc lac is to omit the lime dressing completely and serve the beef with a dipping salt mixture made with 1 1/2 tablespoons sea salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon fresh lime juice.
lime juice, fish sauce, sugar, bird chiles, oyster sauce, soy sauce, beef sirloin, vegetable oil, garlic, pineapple, asian basil, red onion, sprigs, tomato
Taken from www.foodnetwork.com/recipes/shaking-beef-bo-luc-lac-recipe.html (may not work)