Monday, October 10, 2011

Bo Luc Lac - Vietnamese Shaking Beef

Shake shake shake, shake shake shake, shake yo booty
What kinda name is this? Everytime I see the English version of Bo Luc Lac I start singing every song with the word shake it in..... "Shake it, shake it, shake, shake it, shake it, shake it (OHH OH) Shake it, shake it like a polaroid picture" or in poloroid's case - it's "waft".

Feeling a bit homesick, I went on a Vietnamese food excursion a few weeks back to look for my favorite Vietnamese foods - banh mi, banh beo, banh coun, and bo luc lac. To my dismay, I was receive blank stares when I asked if restaurants had bo luc lac. Don't they know about the sha - sha - shakin' sha- shakin' beef?

When all else fails, a girl just gotta depend on herself. Luckily, this is one dish I knew how to make thanks to my friends, Tiffany and Sandy. Tiffany made bo luc lac for me one night when we cooked together. She made Bo Luc Lac and I made stir fried green beans. Sandy invited me over for dinner one night and the main dish featured... dun dun dun - bo luc lac! Her mom owns a Vietnamese restaurant so I knew her recipe was legit. I liked both Tiffany and Sandy's recipe so much that I married it together to make my own bo luc lac lovechild.

This is actually one dish that my Aunt keeps trying to bribe me for which I have to kept mum for 2 years. It's rare in a cooking household like mine to have a recipe that your family doesn't already know. So my blogger friends... this is for your eyes only! Make sure you don't tell my Aunt when you see her.

(makes ~ 2 servings)
  • Meat:
    • 1 lb rib eye cut into chunks
    • Marinade:
      • 1 tbsp butter, melted
      • 1/2 tbsp sugar
      • 1/2 tbsp minced garlic
      • 1 tbsp oyster suace
      • 1 dash of garlic salt
      • 1 dash of fish sauce
    • Cook:
      • 1/2 tbsp butter
      • 1 small shallot
      • 1/2 tbsp garlic
      • 2 tsp oyster sauce
      • 1/2 tbsp sugar
  • Veggies
    • 1 C. sliced mushroom and 1 C. sweet onion
      • 1/2 tbsp butter
      • 1/2 tbsp sugar
      • 1 tsp oyster sauce
      • 1 dash of fish sauce
  • Tomato Fried Rice:
    • 1 large tomato
    • 1 small shallot, chopped
    • 1/2 tbsp minced garlic
    • 1/3 C. ketchup
    • 3 C. cooked rice (brown or white)
    • 1/2 tsp salt
    • dash of pepper
    • 2 eggs
    • dash of soy salt, salt, pepper
  • Dipping sauce:
    • 1 tsp salt
    • 1/2 tsp pepper
    • Juice of 1 lime

Step 1

1. Marinade beef chunks with melted butter, sugar, minced garlic, oyster sauce, garlic salt and fish sauce. Put in fridge. Best to marinate for at least an hour.

Step 2
2. While the beef is marinating, make the tomato fried rice: cut the large tomato in half. With one half, cut into slices to use for plate later. With the remaining half, chop as finely as possible. 
3. In a small pan over medium heat, scramble 2 eggs, add a dash of soy sauce, salt, and pepper. Set aside. 
4. Heat oil on a non-stick pan to medium heat.
5. Brown garlic and shallots. Add chopped tomatoes.
6. Sautee tomatoes for about 1 minute.
7. Add rice. Cook rice with tomatoes for about 1 minute.
8. Add eggs, ketchup, salt, and pepper. Stir fry together for about 2 minutes. Set aside.

I usually just continue with the same pan on medium heat. I do a quick wipe down and move on the next step.

9. Melt 1/2 tbsp of butter in pan. 
10. Brown minced garlic.
Step 11

11. Add mushrooms and onions. Sautee for about 1-2 minutes
12. Season with sugar, oyster sauce, and a dash of fish sauce. Cook for about another 1- 2 minutes. The goal is have the onions sweet and crispy and not too soggy. Adjust cooking time to how you see fit.
13. Set veggies aside in a bowl.

Still using the same pan on medium heat setting with a quick wipe down with a paper towel.

14. Melt 1/2 tsbp butter in pan.
15. Brown garlic and shallots.
16. Add beef. Cook for about 30 seconds.
Step 19
17. Add oyster sauce and sugar.
18. Cook meat to desire. This dish is generally served around medium. I'm not too fond of pink so I get mine to about medium well. At my medium setting, 3 minutes to 3.5 minutes gets the meat to about medium. 4 - 5 minutes gets it to medium well to well done. Remove from heat.
19. For sauce: in a small dish, combine salt, pepper, and lime juice.
20. Present your plate! Use lettuce, cilantro, onions, tomatoes, and set the plate as you please. I usually place some lettuce on the left side of the plate, add veggies, and the meat on top of the veggies. Add rice to the right side of the plate and garnish with tomato slices and cilantro. (forgot the lettuce and cilantro at the grocery store today)


1 comment:

Meme said...

Wow! Bo luc lac yum yum yum.......