Bo Luc Lac (Vietnamese Shaking Beef)

1 hour
4- 6

"Boc Luc Lac reminds me of...... SF and NYC. I would eat that a lot in cheap, take out Vietnamese places because they hit my Pinoy sensibilities really hard." - Chef JJ Yulo

 

Recipe By:  Chef JJ Yulo

Styled By: Chef Him Uy de Baron

Photograhy: Kirt Uy de Baron

Ingredients

1.5 lbs Kitayama Sirloin grd. 6, (or any cut you like) cut into 1″ cubes
2 tbs Garlic, minced
1.5 tbs Sugar
2 tbs Oyster Sauce
1 tbs Fish Sauce
1 tbs Sesame Oil
1 ts thick Soy Sauce
For the Vinaigrette:
1/2 cup Rice Vinegar
1.5 tbs Sugar
1/2 tbs Salt
For Dipping Sauce:
Juice of 1 lime
1/2 tsp Kosher Salt
1/2 tsp Fresh Cracked Pepper
1 Red Onion, thinly sliced
2 bunches Watercress, long stems trimmed
2 Tomatoes, thinly sliced
Vegetable Oil

Directions

Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.
Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.
Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown
all the sides. Do this in batches to cook all the beef if necessary. Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions.
For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.
For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice.
Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes.
Toss the beef in the sauce to coat thoroughly. Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.