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Vietnamese Shaking Beef
Created by: Howcan Team
Ingredients
- 1.5 lbs beef tenderloin, cut into 1-inch cubes
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sugar
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 red onion, thinly sliced
- 2 tomatoes, cut into wedges
- 1 bunch watercress or lettuce, for serving
- 1 lime, cut into wedges
- Salt, to taste
Instructions
- In a bowl, marinate the beef cubes with 2 cloves of minced garlic, soy sauce, oyster sauce, sugar, and black pepper for 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat.
- Add the marinated beef cubes in a single layer and cook for 2-3 minutes without stirring to get a nice sear. Then, shake the skillet to flip the beef cubes and cook for another 2-3 minutes until browned and cooked to your desired doneness. Transfer the beef to a plate and set aside.
- In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the remaining 2 cloves of minced garlic and sliced red onion, and stir-fry for 1-2 minutes until fragrant.
- Add the tomato wedges and stir-fry for another 1-2 minutes until slightly softened.
- Return the cooked beef to the skillet and toss everything together for 1 minute. Season with salt to taste.
- Serve the shaking beef on a bed of watercress or lettuce, garnished with lime wedges.
- Enjoy the shaking beef with steamed rice and a side of dipping sauce made with lime juice, salt, and black pepper.
Vietnamese Shaking Beef, or "Bo Luc Lac," is a traditional dish that originated in Northern Vietnam. The name "Shaking Beef" comes from the method of shaking the wok while cooking the beef cubes. This technique ensures that the beef is seared to perfection while maintaining its tender juiciness. The dish is typically marinated in a flavorful mixture of soy sauce, garlic, and fish sauce, then quickly stir-fried with onions and served with a side of fresh vegetables and dipping sauce. One renowned chef known for his exceptional Shaking Beef is Charles Phan, the founder of The Slanted Door restaurant in San Francisco. Today, the best versions of this dish can be found in authentic Vietnamese restaurants, where the quality of the beef and the balance of flavors are crucial. The key to a great Shaking Beef lies in using high-quality beef, achieving the perfect sear, and balancing the savory-sweet marinade. While the traditional method involves using beef, some variations of the dish use different proteins such as shrimp or tofu, offering a delicious alternative for non-meat eaters.
30 min
4
350 calories
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