Bo Luc Lac - Vietnamese Shaking Beef (ATK)

Updated at: Tue, 26 Dec 2023 16:58:23 GMT

Step 1

Wash watercress, remove the thick stems, and arrange on a serving platter. Slide a red onion radially and set aside.

Step 2

Make the marinade by combining 4 tsp fish sauce, 4 tsp Maggi seasoning, 2 tsp molasses, and set aside.

Step 3

Make the dressing by combining the juice of 2 limes (about 1/4 cup) and 1 tsp freshly ground black pepper.

Step 4

Cut the sirloin into 3/4-inch cubes, and let sit in the marinade for 15 min. Then remove the beef and set aside. To the marinade, add 2 minced garlic cloves, 1/4 c water, 3/4 tsp cornstarch. Stir and set aside.

Step 5

Coat the beef well with 2 tsp vegetable oil. Heat 1 tsp of vegetable oil in a 12-inch nonstick skillet until it starts to smoke, then wipe off the oil with a paper towel. Brown the beef in two batches, over medium heat, shaking so the beef picks up the fond and deglazes the pan. Wipe out the skillet between the batches, and set aside the beef.

Step 6

In the same skillet, add 1 tbsp buter, and cook the onions just enough to soften them. Add the enhanced marinade and cook so the sauce thickens to a glaze. Then add back the beef, tossing to mix.

Step 7

Serve over the watercress, with rice on the side. Drizzle with 1/2 of the lime juice dressing, and serve the rest of the dressing as a dip.

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