Recipe courtesy of Pho Lang Thang
Bo Luc Lac (Shaken Beef with a Simple Salad)
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 592
- Total Fat
- 36
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 35
- Cholesterol
- 103
- Sodium
- 853
- Total: 25 min
- Active: 25 min
Ingredients
Vietnamese Steak Glaze:
3/8 cup oyster sauce
1 tablespoon sugar
4 teaspoons soy sauce
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 shallot, minced
Simple Vinaigrette:
3/4 cup distilled vinegar
1/2 cup olive oil
3/8 cup sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 shallot, minced
Shaken Beef:
Oil, for cooking
2 pounds Wagyu flank steak, 1-inch cubes
1 head green leaf lettuce, rough chopped
1 bunch watercress, trimmed
2 Roma tomatoes, 1/4-inch slices
1/2 English cucumber, 1/4-inch slices
1/4 red onion, 1/8-inch slices
Cooked jasmine rice, for serving
Freshly cracked black pepper, to garnish
Cilantro, for garnish, optional
Sunny-side up eggs, because a runny yolk on rice is heaven, optional
Directions
- For the steak glaze: Whisk together the oyster sauce, sugar, soy sauce, black pepper, garlic and shallot in a small bowl and set aside.
- For the simple vinaigrette: Whisk together the vinegar, oil, sugar, salt, pepper, garlic and shallot in a small bowl and set aside.
- For the shaken beef: Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add the steak cubes and sear until browned, tossing them periodically, until just under the desired temperature, 4 to 5 minutes for medium.
- Add the steak glaze and toss until the steak has a shiny gloss and does not sit in a pool of sauce, another minute. Remove from the heat and let rest.
- Toss the lettuce, watercress, tomatoes, cucumber and onion in a bowl with the vinaigrette. Plate the salad and cubed steak with the rice and add any garnish desired.