Vietnamese Shaking Beef (Bo Luc Lac)

This is a great dish with juicy, flavorful beef that you can serve alone or with rice. Skinnytaste explains that the shaking in the name comes from the fact that you toss the beef in the wok after searing it. 

Vietnamese Shaking Beef Salad (Bo Luc Lac)

Marinade:
1 1/2 lbs beef top sirloin, fat trimmed and cut into 1″ cubes
5 cloves crushed garlic
1 T. agave or sugar
1 T. oyster sauce
1 T. fish sauce
1 t. sesame oil
1 t. thick soy sauce (or use low sodium soy sauce)

Vinaigrette:
1/2 c. rice vinegar
1 1/2 T. agave or sugar
1 1/2 t. kosher salt

Dipping Sauce:
Juice of 1 lime
1/2 t. kosher salt
1/2 t. fresh cracked pepper

Salad:
1 small red onion, thinly sliced
4 c. watercress leaves or mixed baby greens
2 tomatoes, thinly sliced
1 T. canola oil, divided

Marinate steak at least 1 hour before cooking, or overnight for best results. Combine garlic, oyster sauce, agave or sugar, fish sauce, soy sauce and sesame oil with the beef.

For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of greens and tomatoes in a serving platter and set aside.Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin. 

Heat a large wok or pan over high heat. When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides.  Repeat this with the second batch of meat using the remainder of the oil.

Transfer beef to bed of watercress and tomatoes. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions. Serve with lime dipping sauce.