Shaking beef (bo luc lac)
 
Prep time
Cook time
Total time
 
Vietnamese shaking beef: moist, tender filet mignon stir-fried with onion, garlic and Vietnamese seasoning in this classic dish.
Author:
Recipe type: Main
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
  • 1½ pounds filet mignon, fat trimmed and cut into 1-inch cubes
  • 3 tsp. sugar, divided
  • 1 tsp. Kosher salt
  • 1 tsp. ground black pepper
  • ¼ cup plus 1 Tbsp. canola oil
  • ¼ cup rice vinegar
  • ¼ cup light soy sauce
  • 2 Tbsp. mirin
  • 1 Tbsp. dark soy sauce
  • 2 tsp. fish sauce
  • 1 medium red onion, thinly sliced
  • 4 scallions, white and green parts, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 2 Tbsp. unsalted butter
  • 1 small bunch of watercress
  • Steamed jasmine rice
Instructions
  1. In a bowl, toss the beef with 1 teaspoon of the sugar, the salt, pepper and 1 tablespoon of the oil. Let marinade at room temperature for 2-3 hours.
  2. In a measuring cup, whisk together the vinegar, both soy sauces, mirin, fish sauce ad remaining 2 teaspoons sugar until the sugar dissolves, Set aside.
  3. Heat a wok over high heat until hot and add 2 tablespoons of the oil. Add half the meat and sear for 3 minutes, Flip and cook 1 minute. Add half the red onion and scallions and cook for about 20 seconds. Add half of the soy sauce mixture and shake the pan to coat the beef and onions. Add 1 tablespoon of the butter and half the garlic and shake the pan to coat the meat for about 20 seconds. Transfer to a bowl and repeat with remaining ingredients.
  4. Serve with watercress, white rice, and a little sriracha, of desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/shaking-beef/