Bo Luc Lac (Vietnamese Shaking Beef)

Method

1. 1
   • beef steak700 g
   • garlic5
   • soy sauce3 tbsp
   • oyster sauce2 tbsp
   • fish sauce1 tbsp
   • white sugar1 tbsp
   • black pepper1 tsp

   Marinate the beef — Toss the beef cubes with half the garlic, 1 tablespoon of soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Marinate for 15 minutes.

2. 2
   • red onion1
   • lime juice2 tbsp

   Pickle the red onion — Toss the sliced red onion with the lime juice and a pinch of salt, then set aside to soften.

3. 3
   • red onion1
   • arugula150 g
   • tomato2

   Plate the salad base — Arrange the arugula and tomato wedges on a serving plate with the pickled red onion.

4. 4
   • beef steak700 g
   • vegetable oil1 tbsp

   Sear the beef — Heat the vegetable oil in a very hot wok or skillet and sear the beef cubes in batches for about 90 seconds per batch, shaking the pan constantly, until browned but still rare inside.

   ⏱3 min
5. 5
   • beef steak700 g
   • garlic5
   • butter2 tbsp

   Finish with garlic butter — Add the butter and remaining garlic to the pan and toss the beef for 1 minute more until glossy and fragrant.

   ⏱1 min
6. 6
   • beef steak700 g
   • white rice400 g

   Assemble and serve — Pile the shaking beef over the salad and serve immediately with steamed white rice.