Shaking Beef ( Bo Luc Lac )

 

Shaking Beef ( Bo Luc Lac ) is a traditional Vietnamese dish. This recipe makes a great appetizer and, when paired with white steamed rice, can be a satisfying entree as well. I had my first  taste of this dish at Red Door Pan Asia restaurant in Vancouver. I knew then that I would order it again next time I dined at a Vietnamese restaurant. The second time I had this was at The Slanted Door restaurant in San Francisco. Again, I got that amazing flavor that captivated me the very first time I tasted it. The tender cubes of  flash seared filet mignon or beef tenderloin, sautéed with red onions and a soy vinaigrette, and then served with black pepper lime juice dipping sauce. It is  fantastic!  I could not resist giving it a try. Lucky me, I found the original recipe of Vietnamese Shaking Beef posted by Charles Phan, The Slanted Door restaurant owner. I did a little tweaking on the recipe to cater to the ingredients I had available at the time. Result: Absolutely delicious! I encourage you to give it a try. It is very simple, and easy to make. But the flavor, hmmm amazing!

Original Recipe by Charles Phan, The Slanted Door
Resource: San Francisco Gourmet

Ingredients :

The Meat

2 tablespoon chopped garlic
1 teaspoon sugar
1-½ teaspoon salt
¾ teaspoon fresh black pepper
2 tablespoon neutral cooking oil, canola oil or corn oil
1-½ lbs filet mignon, cut into 1” cubes

The Vinaigrette

¼ cup rice vinegar
1 tablespoon sugar
¼ cup rice wine
4 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon fish sauce

The Dipping Sauce

 Juice of 1 lime

½ teaspoon  kosher salt
¼ teaspoon  fresh black pepper

 The Stir-Fry

4 tablespoon neutral cooking oil, such as canola or corn oil
3 stalks green onion, cut into 1” pieces
 ½ small red onion, thinly sliced
 1 Tablespoon butter
2 bunches watercress, for garnish

 Cooking Directions:

• Prepare marinade by combining garlic, sugar, salt, pepper and oil in a large non-metal bowl. Add filet mignon, combine and marinate, covered, in the refrigerator for two hours.
• Prepare vinaigrette by combining rice vinegar, sugar, rice wine, light soy sauce, dark soy sauce and fish sauce. Set aside.
• Heat a wok over high heat. Divide beef, green onions and red onions in half, as you will cook in two batches.
• Add 2 tablespoon of oil to the wok. When the oil starts to smoke, add first portion of the beef in an even layer. Let it sit until a forms a brown crust, about 2 minutes. With a spatula, flip the beef over to brown the other side, about 1 minute.
• Add first portion of the green onions and red onions and cook for 1 more minute. Pour half of vinaigrette down the side of the wok, and then shake pan to release the beef and toss with the vinaigrette. Add 1 teaspoon of  butter and continue to shake pan until butter melts. Remove the meat and onions from the wok. Keep warm.
• Repeat steps 4 and 5 with second portion of meat, green onions and red onions. Place the watercress in the middle of the serving plate and spoon hot beef and onions on top.
• Prepare dipping sauce by putting salt and pepper in small ramekin and squeezing lime juice over it. Serve alongside the beef. Serves 4. Share and Enjoy !

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Bistek Tagalog (Filipino Beef Steak)

Bistek Tagalog or Filipino Beef Steak is one of my husbands favorite Filipino dish next to Chicken Adobo. It is made with thinly sliced beef marinated in calamansi or lemon juice, soy sauce and garnished with caramelized onion rings. It is truly amazing how so few ingredients can make something so very good. Give this a try because this is definitely a winner.

Ingredients:

1 lb of beef sirloin, thinly sliced and tenderized
¼ cup of soy sauce
1 tablespoon of oyster sauce (optional)
1 large onion (sliced into rings)
1 lemon (zest and juice) or 4 pieces of calamansi juice
1 teaspoon of black pepper
3 cloves garlic (crushed)
3 tablespoon cooking oil
salt and pepper to taste


Cooking Directions:

• Marinade the beef in soy sauce, oyster sauce, calamansi or lemon juice and crushed garlic  for several hours or overnight.
• Heat pan with  vegetable oil. Add the onion rings and fry for 1 minute. Drain in a paper towel and set aside.
• Remove beef from marinade. Using the same pan, under medium high heat, fry the marinated beef until brown about 3 minutes each side. Set aside.
• Pour the marinade mixture on the pan. Allow to simmer until reduced. Then add the fried beef. Cook for 1 more minute.
• Serve over white steam rice. Garnished with caramelized onion rings. Enjoy !

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Pepper Steak Stir Fry

Pepper Steak Stir fry is quick ,easy and delicious healthy food. This easy Chinese stir fry dish does not  require any ingredients you can't find in just about any store. If you are in search of Asian recipe where you want to use your leftover meat or vegetables, this dish is for you. Try and I guarantee you will absolutely enjoy it.

Ingredients:

½ - 1 lb of stir fry meat pre-sliced  ( 1 lb flank steak ( stir fry sliced)
2 tablespoon of vegetable oil

Marinade:

2 tablespoon of soy sauce
½ tablespoon of rice wine vinegar or dry sherry vinegar
1 teaspoon of sesame oil
2 cloves of garlic, minced
½ teaspoon of sugar
1 teaspoon of freshly ground pepper

Sauce:

1 tablespoon of oyster sauce
1 tablespoon of water
1 tablespoon of corn starch
½ tablespoon of soy sauce
½ tablespoon of rice wine or dry sherry vinegar
½ tablespoon of sugar
½ teaspoon of sesame oil

Vegetables:

2 teaspoon ginger (finely chopped)
2 scallion (chopped)
1 red bell pepper
1 green bell pepper
1 onion ( thinly sliced )
2 cloves of garlic (chopped)

Cooking Directions:

• In a medium mixing bowl, mix all the ingredients for marinade. Add the stir fry meat and marinade and chill for 1 hour.
• Combine ingredients of the sauce. Set aside.
• Prepare vegetables. Cut and sliced onion and bell pepper. Set aside.
• Heat pan or wok with 1 tablespoon of vegetable oil.
• Drain excess marinade off the beef. When wok is smoking hot, add beef, stir fry for 2-3 minutes or until beef is just cooked. Remove from wok. Set aside. Wipe wok or pan with paper towel.
• Heat wok or pan with the remaining vegetable oil. When smoking hot, add the vegetablesstir fry for 1-2 minutes.
• Return beef to the wok. Add the sauce and mix well to coat. Cook for 1 more minute or until sauce thickens.
• Serve over white rice or with corn tortillas. Enjoy !

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Beef and Broccoli Stir Fry

No more Chinese take-outs. This Beef and Broccoli stir fry is super fast. Make sure to have the ingredients prepped prior cooking.
Ingredients:

• 1lb pre-cut beef stir-fry
• 4 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon cornstarch
• 1 bunch fresh broccoli (sliced into florets)
• 2 garlic cloves (minced)
• 1 tablespoon fresh ginger (finely minced)
• 2 tablespoons vegetable oil

Cooking Instructions:

1. Place pre-cut beef in a bowl or sealable bag.
2. Combine soy sauce, dry sherry and cornstarch. Mix well, and pour mixture over steak strips. Marinate for 15 minutes to a half hour.
3. Heat the wok and add oil. Add minced garlic and ginger root and stir fry over medium-high heat for about 20 seconds. Add beef and stir fry stirring constantly for a couple minutes.
4. Add broccoli and stir fry for 5 minutes or until broccoli is cooked but still crispy and dark green.

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