Vietnamese shaking beef
Bo luc lac: cubes of steak seared hard and shaken in a garlicky butter glaze, piled over peppery watercress with a lime and black pepper dip.
- Prep
- 7 min
- Cook
- 11 min
- Serves
- 2
- Per serve
- 950 kcal
Ingredients
Method
Pat the beef dry and toss it with the garlic, oyster sauce, soy sauce, fish sauce, sugar, pepper and 1 tsp oil. It doesn't need to sit; cook it straight away.
Squeeze the lime juice into 2 small dishes with a big pinch each of salt and pepper for dipping. Arrange the watercress and tomato on 2 plates and cut the onion.
Heat a large heavy skillet over high heat until smoking. Add 1 tbsp oil and half the beef in a single layer. Sear without touching until a dark crust forms, about 1 1/2 minutes, then shake the pan and toss for about 1 minute more for medium-rare. Tip onto a plate.
Add the remaining 1 tbsp oil and repeat with the rest of the beef.
Return all the beef to the pan with the onion and butter and shake for about 45 seconds until the butter melts and glazes everything. Meanwhile, heat the rice in the microwave according to the package.
Pile the beef and its juices over the watercress and serve with the rice and the lime-pepper dip.
Tips
- Cook in two batches even if it seems like the pan can fit it all. Crowded beef steams gray instead of searing.
- For medium, give each batch an extra 30 to 60 seconds of shaking.
- Use the lime-pepper dip for each bite of beef; it's the classic pairing and cuts through the butter.
