Bo Luc Lac (Vietnamese Shaking Beef)

Ingredients

• 700 g beef steak, cut into cubes
• 5 garlic, minced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp white sugar
• 1 tsp black pepper
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1 red onion, sliced into rings
• 150 g arugula
• 2 tomato, cut into wedges
• 2 tbsp lime juice
• 400 g white rice, cooked

Method

1. 1.

   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.

   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.

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

4. 4.

   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.

5. 5.

   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.

6. 6.

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