Fiery Wok-Tossed Shaking Beef (Bo Luc Lac)
Cubes of tender beef sirloin seared at screaming-hot temperatures until caramelized on the outside and blushing pink within. The wok shakes and tosses the beef through a punchy marinade of garlic, soy, and oyster sauce. Served atop a bright watercress salad with a tangy lime-pepper dipping sauce, this Saigon steakhouse classic is pure indulgence.
Ingredients
- 1.5 lbs beef sirloin or tenderloin, cut into 1-inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
+ 11 more ingredients
Instructions
In a large bowl, toss the beef cubes with soy sauce, oyster sauce, fish sauce, sugar, and half the garlic. Marinate for at least 15 minutes at room temperature.
Prepare the dipping sauce by mixing lime juice, salt, and cracked black pepper in a small bowl. Set aside.
Arrange the watercress and tomato wedges on a serving platter.
Heat a wok or large cast iron skillet over the highest heat possible until smoking. Add the vegetable oil.
Lift the beef from the marinade, shaking off excess. Spread the cubes in a single layer in the wok. Do not touch for 1 minute to develop a hard sear.
Shake and toss the beef vigorously for another 1 to 2 minutes until all sides are caramelized but the interior remains medium-rare.
Push the beef to one side. Add the butter, remaining garlic, and onion rings to the open space. Toss everything together for 30 seconds.
Pour the beef and onions over the watercress salad. Serve immediately with the lime-pepper dipping sauce and steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI