Summary

Recipe Story

I first fell in love with this dish in Hanoii and then was delighted to try it at the Slanted Door restaurant in San Francisco. This is the restaurant that Tony Bourdain insisted on eating at when he recently was in San Francisco. When Bill Clinton was president and in San Francisco he also just had to eat at this raved about eatery. Now you can make one of it's most popular dishes at home.. In Issan (North Eastern Province) in Thailand there are many Vietnamese and there-fore many Vietnamese restaurants. This is a favourite dish served in many of these Vietnamese restaurants. Bò Lúc Lắc is a simple dish that jumps with flavour! Now you can also make this awesome dish at home!

Ingredients

How to make Shaking Beef (Bò Lúc Lắc )

Place marinade ingredients in a glass or plastic container that has a tight fitting top or a heavy zip-lock plastic bag. Combine the oil, the fish
sauce, black pepper, oyster sauce, garlic and sugar.

Mix well until the sugar is dissolved, then add the beef cubes.

Cover the container and shake the cubes to evenly coat the meat. Leave the cover on and let the container sit in the refrigerator for 2 hours.

Prepare vinaigrette by combining rice vinegar, sugar, rice wine, light soy sauce, dark soy sauce and fish sauce. Sit aside.

Wash the watercress throughly to remove all sand and grit. Arrange the watercress on a large serving platter or dish.

Heat a wok over high heat. Divide beef, green onions and red onions in half, as you will cook in two batches.

Add 2 tablespoons oil to the wok. When the oil starts to smoke, add first portion of the beef in an even layer. Let it sit until it forms a brown crust, about 2 minutes. With a spatula, flip the beef over to brown the other side, about 1 minute.

Add first portion of the green onions and red onions and cook for 1 more minute. Pour half of vinaigrette down the side of the wok, and then shake pan to release the beef and toss with the vinaigrette. Add 1 tablespoon of butter and continue to shake pan until butter melts. Remove the meat and onions from the wok. Keep warm.

Repeat these steps again with the second portion of meat, green onions and red onions. Place the watercress in the middle of the serving plate and spoon hot beef and onions on top.

Prepare dipping sauce by putting salt and pepper in small ramekin and squeezing lime juice over it.

Serve alongside the beef.

Serves 4.

Optional: Serve with small bowls of steamed jasmine rice.

**Tip for special flavour saute 2 thinly sliced shallots in canola oil, drain, and use this flavourful aromatic oil for stirfrying the Shaking Beef in oil.