Bò Lúc Lắc literally translate to shaken beef. Normally, the beef are cut into cubes pieces so when you cook it, it is still rare/medium rare in the middle. The method I prefer is to do thin slices so when I marinade it, the flavors will come through. You don't have to get a expensive cut of beef to make this dish. I suggest a London broil because usually it a single muscle. In order to achieve a very thin slice, you need a very sharp knife and the beef to be frozen enough where it is stiff yet pliable.
You can substitute the watercress with a lettuce.
1/2 lb beef, sliced thinly
3-5 cloves garlic, finely minced, divided
1 Tbsp oyster sauce
1 small or 1/2 medium onion, thinly sliced
1 cup white mushrooms, optional
1 large ripe tomato, vine ripen preferred
1/2 cucumber sliced in rounds or half rounds
1 pkg watercress or head lettuce of your choice (not romaine) or 1 prepackage bag of salad mix
3 Tbsp vinegar
1 tsp neutral oil, like canola
pinch of salt and pepper
1/2 tsp of sugar
1-2 tsp lime juice
Marinade the thinly sliced beef with oyster sauce and half the minced garlic. Set aside for about 15 minutes. Heat up a pan with enough oil to cover the bottom of the pan. Drop in the garlic, onions, and mushroom. Sautee until the mushroom takes on color. Add the beef and cook as long enough to your liking.
Prepare the salad and arrange on the plate. Mix the vinaigrette and drizzle over the salad. Toss the warm beef mixture on top.
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