Saucepan@saucepan · Shared this recipeFollowVietnamese · dinnerVietnamese Shaking Beef (Bo Luc Lac)Cubed NY strip steak marinated in a punchy sauce, seared, tossed with onions and butter, and served over rice with fresh vegetables and lime.total20 minprep5 mincook15 minservings4Original recipe on eatwithcarmen.comKeep this recipeAdd a copy of Vietnamese Shaking Beef (Bo Luc Lac) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 lb NY strip steak ), cut into 2-inch cubes (about 2 steaks6 clove garlic, minced2 tbsp brown sugar2 tsp cornstarch0.5 tsp black pepper2 tbsp oyster sauce2 tbsp fish sauce3 tsp soy sauce1 tbsp neutral oil2 tbsp avocado oil1 onion, sliced thickly1 tsp dark soy sauce2 tbsp oyster sauce3 tbsp cold butter, cold = sauce stays glossy and rich1 cucumber, sliced1 tomato, sliced into half moons1 lime, cut into wedgesPickled red onionsSliced green onionsSteamed white riceStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut the NY strip steak into 2-inch cubes. Add to a bowl with the minced garlic, brown sugar, cornstarch, black pepper, oyster sauce, fish sauce, soy sauce, and neutral oil. Toss well to coat. Marinate for 10 minutes while you prep everything else.2Step 2: Slice your cucumber and tomato and arrange them on a serving plate. Cut the lime into wedges and set aside.3Step 3: In a small bowl, combine the dark soy sauce and oyster sauce. Set aside. This goes in fast once the beef is cooked.4Step 4: Heat a large skillet or wok over high heat. Add the avocado oil. Once hot and shimmering, sear the beef in batches, 2 minutes per side. Do not crowd the pan, or the beef will steam instead of sear. Work in two or three rounds if needed.5Step 5: Once all the beef is seared, return it to the pan. Add the thickly sliced onions and pour in the sauce. Shake and toss the pan continuously, coating everything in the sauce.6Step 6: Remove the pan from the heat. Add the cold butter and toss until melted and glossy.7Step 7: Plate over steamed rice. Serve with all or any toppings you want.getsaucepan.com/r/5b5442db-4c74-4dd0-9821-cea96c9460d4 · Original: https://www.eatwithcarmen.com/vietnamese-shaking-beef-bo-luc-lac/
