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Bo Luc Lac




Source of Recipe


Chef Charles Phan of the Slanted Door Restaurant (San Francisco, CA


Recipe Introduction


Shaking Beef


List of Ingredients




Marinade
2 pounds beef tenderloin, trimmed of fat and cut in 1-inch cubes
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons peanut or canola oil

Vinaigrette
1 tablespoon sugar
1 tablespoon dark soy sauce
1 tablespoon fish sauce
2 tablespoons light soy sauce
1/4 cup rice vinegar
1/4 cup rice wine

Salt and Pepper Sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
Juice from 1/2 of a lime

Stir-Fry
4 tablespoons peanut or canola oil, divided
2 tablespoons finely chopped fresh garlic
3 green onions, cut into 1-inch lengths
1/2 cup slivered red onions
2 teaspoons butter
1 bunch watercress, for garnish

Recipe



In bowl, combine beef and marinade ingredients; cover and refrigerate for two hours. In second bowl, whisk together vinaigrette ingredients; set aside. In small bowl, combine Salt and Pepper Sauce ingredients; set aside.

In a large non-stick skillet over medium-high heat, add 2 tablespoons of the oil; heat until smoking. Add half the meat* in a single layer and cook for about 1 minute, until it forms a brown crust. Turn over meat and cook another minute. Add half the garlic, and half the red and green onions; cook for 30 seconds. Add half the vinaigrette and shake the skillet to release the beef; add the butter and continue to shake the skillet until butter is melted. Spoon beef into a bowl and keep warm. Wash skillet and repeat process to cook remaining ingredients. Spoon entire mixture over watercress and serve with Salt and Pepper Sauce for dipping. Makes 4 servings.

* NOTE: Charles Phan cooks the beef in batches in a single layer. Do not crowd the beef in the skillet; it will steam instead of turning a nice caramelized brown color. You may need to divide the ingredients into as many as four batches, depending on the size of your skillet.