Vietnamese shaking beef (bo luc lac): marinated ribeye cubes seared in a wok with cherry tomatoes, on butter lettuce
Pailin's Kitchen · ♥ 7.2K likes · 390.5K views · 9 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ribeye
Cut the beef into about one-inch, bite-size cubes.
- oyster sauce
- soy sauce
- Vietnamese fish sauce
- sugar
- black soy sauce
- garlic
- black pepper
Marinate with oyster sauce, soy sauce, fish sauce, a little sugar, a little black soy sauce, finely grated garlic and black pepper; mix until the pooled liquid is absorbed.
- cherry tomatoes
Marinate 20 to 30 minutes; a few hours is fine, but overnight the salt cures the beef and spoils the texture.
Poke each cherry tomato with a knife so the juice cannot burst out hot.
Poking the cherry tomatoes
- avocado oil
Toss the beef with a little oil to coat each piece.
- oil
Heat the wok with a tiny bit of oil; add the beef piece by piece, leaving excess marinade behind so it does not burn.
Let it sear without moving until browned underneath, then shake the wok to toss the beef; flip any pieces that did not turn.
Add the tomatoes and shake to coat them; pull the beef at the doneness wanted, here still pink in the middle.
Tomatoes in and choosing doneness
- butter lettuce
- pickled red onion
Serve on butter lettuce with pickled red onion, and lime squeezed over or a wedge on the side.
Butter lettuce, pickled red onion and lime