“French-Vietnamese Shaking Beef” by Bo Luc Lac

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“French-Vietnamese Shaking Beef” by Bo Luc Lac
  1. Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.

  2. Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.

  3. Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.

  4. Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or “shake”) until beef reaches desired doneness, 2 to 4 minutes.

  5. Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.

Cook’s Notes:

I like to serve this next to some of type Asian rice pilaf. One suggestion is simple tomato rice. (1/2 teaspoon garlic powder, 2 tablespoons butter, 3 to 4 tablespoons ketchup and 2 cups cooked rice.)

Editor’s Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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