Delicious Shaking Beef - Bo Luc Lac Recipe

Wordless. This is one of the men dishes. For some reason, the boys love this dish. It's not hard to make, but not sure why I never thought to. Well, something has to change, so I am adopting this dish for my kitchen.

Alright, now I can finish this post. I actually had a chance to make this dish while my sister was visiting. I thought it came our really good! I didn't put a lot of the marinate or the dark color for the looks, but it was so tasty, there was nothing left. Yay!
Now it's your turn. Try it and let me know.




For marinade
2 pounds boneless beef sirloin, cut into 1-inch cubes
6 garlic cloves, minced
1 tablespoon soy sauce
1 tablespoon of fish sauce
I table spoon of vegetarian oyster sauce
1 tablespoon sugar
1 teaspoon sea salt
 Freshly ground black pepper
In a bowl, combine beef, garlic, soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.

For the Salad In a large serving plate, lay lettuce / water cress down first, then arugula and mix together,

2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.
1 medium red onion, cut into paper-thin strips
3 garlic cloves, minced
2 tablespoons sugar
½ teaspoon sea salt
 ¼ cup rice vinegar or cider vinegar
 ¼ cup extra virgin olive oil

Freshly ground black pepper 1 head butter lettuce or water cress cut into 1/2 inch length 1 cup baby arugula 1 green pepper, clean inside and cut into 1 inch cube 1 larger tomatoes, clean inside and cut into 1 inch cube 2 tablespoons vegetable oil

Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef. Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.