Vietnamese
Shaking Beef
Vietnamese bo luc lac seared hard and tossed quickly, giving juicy beef cubes a caramelized edge against peppery greens and a bright, acidic finish.
4 servings · 30 minutes prep · 8 minutes cook
Ingredients
Main
- 1 1/2 lb beef tenderloin or ribeye, cut into 1-inch cubes
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tbsp granulated sugar
- 3 whole garlic cloves, minced
- 1 tsp black pepper
- 2 tbsp avocado oil
- 1 whole red onion, sliced
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 bunch watercress
Directions
Method
- In a mixing bowl, marinate the beef tenderloin or ribeye with the oyster sauce, light soy sauce, fish sauce, sugar, garlic, and black pepper for 45 minutes.
- Arrange the watercress on a platter so it is ready before the beef hits the pan.
- Heat a wok until smoking. Add the avocado oil, then add the beef in one uncrowded layer.
- Sear hard, then shake and toss until browned outside and {{temperature:145°F}} inside, 3-4 minutes. Rest for 3 minutes.
- Add the red onion and toss just until the onion loses its raw edge, about 30 seconds.
- Splash in the rice vinegar and lime juice, toss once to glaze the beef, and immediately spoon everything over the watercress.
