Shaking Beef (Bò Lúc Lắc )
|Watercress||2 Bunch (200 gm) (The Stir-Fry)|
|Beef sirloin||1 Pound (Meat)|
|Canola oil||2 Tablespoon (Meat)|
|Fish sauce||2 Tablespoon (Meat)|
|Black pepper||1 Teaspoon (Meat)|
|Oyster sauce||1 Tablespoon (Meat)|
|Garlic||2 Tablespoon, finley minced (Meat)|
|Palm sugar||1 Teaspoon (Meat)|
|Watercress||2 Bunch (200 gm) (Meat)|
|White onions||2 , thinly sliced|
|Rice vinegar||3 Tablespoon (Vinaigrette)|
|Palm sugar||2 Tablespoon (Vinaigrette)|
|Rice wine||3 Tablespoon (Vinaigrette)|
|Light soy sauce||3 Tablespoon (Vinaigrette)|
|Dark soy sauce||2 Teaspoon (Vinaigrette)|
|Fish sauce||2 Teaspoon (Vinaigrette)|
|Lime juice||1 Teaspoon (Dipping Sauce)|
|Sea salt||1⁄2 Teaspoon (Dipping Sauce)|
|Black pepper||1⁄4 Teaspoon (Dipping Sauce)|
|Cooking oil||2 Tablespoon (The Stir-Fry)|
|Green onion stalks||3 , cut into pieces (The Stir-Fry)|
|Red onion||1⁄2 Small, thinly sliced (The Stir-Fry)|
|Butter||1 1⁄2 Tablespoon (The Stir-Fry)|
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.
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.