Bo Luc Lac "French-Vietnamese Shaking Beef"

Bo luc lac, a French-Vietnamese dish meaning "shaking beef", layers stir-fried beef over watercress and tomatoes topped with vinaigrette.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 293 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 1 ½ tablespoons white sugar
• 2 tablespoons minced garlic
• 1 lime, juiced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons oyster sauce
• ½ cup rice vinegar
• 1 red onion, thinly sliced
• 2 tomatoes, thinly sliced
• 2 tablespoons cooking oil
• 1 tablespoon fish sauce
• 1 teaspoon hoisin sauce
• 1 ½ pounds beef top sirloin, cut into 1-inch cubes
• 2 bunches watercress, torn

Recipe Instructions

Step 1

Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.

Step 2

Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.

Step 3

Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.

Step 4

Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or "shake") until beef reaches desired doneness, 2 to 4 minutes.

Step 5

Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.