Wednesday, February 4, 2009

(Vietnamese Shaken) Beef. It's what's for dinner.

Nellie's Bo Luc Lac

Restaurant's Bo Luc Lac

A Vietnamese favorite, I found this recipe on Click here to adjust portion size (and for definitions on any of the ingredients). Just serve with white rice. So simple, yet soooo good!

  • 1/2 lb lean sirloin steaks, cubed
  • 6 cloves garlic, minced
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 teaspoons olive oil
  • 1 red onion, sliced
  • 1 tablespoon rice vinegar
  • 1 dash black pepper
  • 1 tablespoon olive oil
  • 2 cups watercress leaves
  1. Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag.

  2. Add beef and allow to marinate for 30 minutes or more.

  3. Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes.

  4. Then combine onion mixture with the oil and toss.

  5. Arrange watercress on a plate and spread onion on top.

  6. Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook.

  7. Spread beef over onions on watercress and serve with rice.
Note: I like to sautee the onion so it becomes sweeter. I really can't stand raw onions and it leaves you with REALLY bad breath. So, just add the onion into step 6 for a minute or two until it is more transparents.

Also, if watercress is too bitter for you, you may also use Boston lettuce.

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