Bo Loc Lac

I’ve tried a few attempts at making Vietnamese shaky beef and I finally think I have the right combination now. The hardest part for me was getting the right marinade and right cut of beef. I think this dish would be delicious with filet since the meat is so tender, but I decided to use sirloin instead since I was able to pick some up for a great price. Also key was searing the beef in a super hot wok and just quickly cooking it.

Serving Size: 4
Cook Time: 5-10 minutes

2 teaspoons kosher salt
3 tablespoons sesame oil
3 tablespoons vegetable oil
4 tablespoons sugar
4 tablespoons finely chopped garlic
2 1/2 teaspoons freshly ground black pepper
1/3 cup mushroom soy sauce
2 pounds sirloin, cut into 1-inch cubes
1/4 yellow onion, thinly sliced

In a small bowl, combine all the ingredients, except for the beef cubes and onion. Mix well. In a large freezer bag, combine the beef with the marinade and allow to set in the fridge for 30 minutes.

Place a wok over high heat and allow to get steaming hot. Toss in the beef with a little bit of the marinade and quickly cook, about 6-8 minutes for medium doneness. Toss in the onions and allow to cook for about 2 minutes, quickly stirring. Serve with some sauteed watercress and jasmine rice.

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