Shake, Shake, Shake! Shake Your Beefy!

Bo Luc Lac (otherwise known as it’s more popular name Shaky Beef) is one of my favorite Vietnamese dishes of all time. The watercress is crispy and peppery and paired with when paired with pickled red onions, fresh tomatoes and a black pepper vinaigrette dressing, it is divine. I also love how the beef slightly warms the greens and dresses the salad with its juices. Add a cup of white rice to that joint and enter heaven!

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Here is the recipe that I learned from my father. I apologize, I don’t have exact measurements but quite honestly you only need a few shakes of each and it turns out perfect EVERY TIME.

[Cut sirloin or other favorite beef part into cubes*] [Marinate in a mixture of soy sauce, sesame oil, fish sauce, sugar, and cracked black pepper for 30 minutes to an hour] [Cook until medium rare in hot pan of oil and garlic] [Serve on a bed of crisp watercress, red tomatoes, and pickled red onions dressed with vinaigrette made with sugar, black pepper, and white vinegar] [Dip with lime and black pepper sauce]

*Can also be made with shrimp.

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