Saigon Shaking Beef — Bo Luc Lac
Saigon shaking beef of cubed sirloin marinated in oyster sauce, soy, and garlic, seared screaming hot in butter, tossed with red onion, watercress, and tomato, served over jasmine rice with a lime-pepper-salt dip.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 8 garlic cloves. Toss 440g beef sirloin cubes with 2 tbsp oyster sauce, 2 tbsp dark soy, 2 tsp brown sugar, 1 tsp black pepper, 2 tsp fish sauce, and half the garlic; let sit 5 minutes until evenly coated. Slice 120g red onion into thin rings, halve 200g tomato into wedges, pluck 200g watercress into sprigs.
Boil
Rinse 200g jasmine rice until water runs clear. Add to a pot with 360ml cold water and a pinch of salt, bring to a boil over high heat 3 minutes. Cover, reduce to lowest heat, and cook 12 minutes until grains turn fluffy and tender.
Saute
Toss red onion rings with 2 tbsp rice vinegar off heat for 5 minutes until softened and glossy magenta. While rice cooks, heat 2 tbsp oil and 40g butter in a large heavy skillet over high heat 90 seconds until foaming and nutty.
Sear
Add marinated beef in a single layer, shake the pan 90 seconds per side until cubes char deeply mahogany brown. Add remaining minced garlic and tomato wedges, toss over high heat 1 minute until garlic turns fragrant and tomato edges blister.
Finish
Slide beef and tomato onto warm plates. Make a dip by mixing 1 tsp salt, 0.5 tsp black pepper, juice from 2 limes, and thin rings from 2 red bird chillies.
Plate
Lay watercress and pickled red onion across each plate, mound jasmine rice alongside, tip beef and tomato over the watercress to wilt slightly, and serve the salt-pepper-lime-chilli dip on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.