Vietnamese · Dinner
Shaking Beef Cubes (High-Protein)
Vietnamese lac lac cubes of seared beef sirloin tossed hard in a hot wok with garlic, black pepper and a soy-oyster glaze, plated over a peppery watercress and red onion salad with bulgur pilaf and black beans folded in for extra protein and fibre.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
548Calories
54.2gProtein
16.9gFat
44.1gCarbs
6.8gSugar
13.9gFiber
1235mgSodium
132mgChol
5.4gSat Fat
1380mgPotassium
110mgCalcium
6.8mgIron
2.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat beef sirloin dry, toss with 1.5 cloves garlic, half the cracked pepper, soy sauce, oyster sauce and sugar; rest 10 minutes while prepping other ingredients.
2
Cook
Boil bulgur in salted water over high heat 12 minutes until tender and liquid absorbs; stir in black beans off heat to warm through.
3
Sear
Heat 1 tsp oil in a wok over high heat until smoking; add beef cubes in single layer, searing 45 seconds per side without moving until browned.
4
Shake
Add remaining 1.5 cloves garlic and remaining 0.5 tsp oil to wok, shake beef vigorously over high heat 1–2 minutes until browned on all sides but pink inside.
5
Plate
Arrange watercress and sliced red onion tossed with vinegar and salt on plate, spoon bulgur pilaf alongside, top with beef cubes and pan juices, finish with remaining cracked black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 6 cloves6 cloves garlic
- 2 tsp2 tsp black pepper, coarsely cracked, divided
- 2 tbsp2 tbsp soy sauce
- 3 tsp3 tsp oyster sauce
- 2 tsp2 tsp sugar
- 4 tsp4 tsp red wine vinegar
- 3 tsp3 tsp vegetable oil, divided
- 1/2 cup80g red onion
- 3 oz86g watercress
- 2 tsp2 tsp lime juice
- 5.6 oz80g, about 1/2 cup cooked black beans
- 3.6 oz50g dry, about 1/3 cup bulgur, cooked
- 2 pinch2 pinch salt
