Luc Lac (Vietnamese Shaking Beef)

レシピ

材料・調味料 (2 人分)

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 ts thick soy sauce Vinaigrette: 1/2 cup rice vinegar 1.5 tbs sugar 1/2 tbs salt Dipping Sauce: Juice of 1 lime 1/2 ts kosher salt 1/2 ts fresh cracked pepper 1 red onion, thinly sliced 2 bunches of watercress, long stems trimmed 2 tomatoes, thinly sliced

作り方

1: Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.
Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.

Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.

2: Heat a large wok or pan over high heat. 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 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary.

Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.