Sunday, May 9, 2010
Bo Luc Lac (Vietnamese Shaking Beef)
This is another recipe which I think would be great for barbecues. While generally Bo Luc Lac is simply cooked in a large pan or wok, I thought it would be fun to skewer the beef and grill it. I could only imagine that it would be even better on the barbecue. Could you tell I'm looking forward to the summer?
(adapted from the Ravenous Couple http://ravenouscouple.blogspot.com/)
1.5 lbs. Beef Sirloin (or any cut you like) cut into 1″ cubes
2 tbs. minced Garlic
1.5 tbs. Sugar
2 tbs. Oyster Sauce
1 tbs. Fish Sauce
1 tbs. Sesame Oil
1 tsp. Dark Soy Sauce
Cooking oil for frying
Juice of 1 Lime
1/2 tsp. Salt
1/2 tsp. Black Pepper
Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, dark soy sauce and sesame oil with the beef for at least half an hour, preferably 1 for 2 hours.
Stick the meat cubes on bamboo skewers (about 4 to 5 pieces per skewer).
Heat up grill. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1 to 2 minutes more to brown all the sides. Do this in batches to cook all the beef if necessary.
Transfer beef to plate. Lastly, pour dipping sauce over beef or dip beef into dipping sauce while eating.
Enjoy with some salad and rice/vermicelli!