Bò Lúc Lắc

 

So for Thanksgiving, we had turkey. The night after Thanksgiving, we had more turkey. Then we distributed the remaining leftovers to family. Two nights of turkey are sufficient to cause my abstinence until Thanksgiving 2024.

So on the Saturday after Thanksgiving, my beloved beef was back on the table. Beef salad, if you will. Which is exactly what this recipe is. Known in the US of A as Vietnamese Shaking Beef, it's a simple salad comprised of wok-seared beef, snappy watercress and thinly sliced red onion.

You can use your favorite cut of beef for this salad. I've used rib eye, sirloin, New York strip and flank steak...simply based on what I had on hand. They all work. The trick is to slice the beef thin enough to give it a good sear while you are shaking and stirring it in the wok.

Now a few of you might be saying a beef salad recipe is perfect for a steamy day in July but not so much for a chilly day in December. If you like a little heartier meal to fend off the winter cold, might I suggest Bò Lúc Lắc Tortillas? Just grab some super soft flour tortillas and wrap up the salad in those. And perhaps a little sticky rice on the side?

INGREDIENTS

4 teaspoons fish sauce

4 teaspoons soy sauce

2 teaspoons sugar

1 pound of steak, cut into thin strips, about 1-1/2 inches wide (see above photo)

4 ounces (4 cups) watercress, torn into bite-size pieces

Juice of 2 limes (1/4 cup)

1 teaspoon pepper

1/4 cup water

2 garlic cloves, minced

3/4 teaspoon cornstarch

4 teaspoons vegetable oil, divided

1 tablespoon unsalted butter

1 small red onion, thinly sliced

DIRECTIONS

1. Whisk fish sauce, soy sauce and sugar together in medium bowl. Add beef and toss to coat. Let sit at room temperature for 15 minutes.
2.  Combine lime juice and pepper in small bowl and set aside. 
3. Spread watercress on a serving platter (see above photo)
4. Using tongs, transfer beef to second medium bowl, letting as much marinade as possible drain back into first bowl. Add water, garlic and cornstarch to marinade in first bowl and whisk to combine; set aside. Add 2 teaspoons oil to beef and toss to coat. 
5. Heat 1 teaspoon oil in a wok (or non-stick skillet) over medium-high heat until just smoking. Using tongs, wipe wok clean with paper towels. Add half of beef to wok, leaving space between pieces. Cook, shaking wok gently and occasionally to capture any fond that collects on bottom of wok, until beef is browned on first side, 1 to 2 minutes. Flip beef and continue to cook, stirring and shaking wok frequently, until beef is coated and browned, 1 to 2 minutes longer. Transfer beef to clean bowl. Wipe wok clean with wet paper towels and repeat with remaining 1 teaspoon oil and beef.
6. Melt butter in now-empty wok over medium heat. Add onion and cook, stirring occasionally, until just beginning to soften, about 1 minute. Add reserved marinade and bring to boil. Cook, stirring occasionally, until thickened and glossy, about 2 minutes. Add beef and any accumulated juices and toss to coat. Scatter beef mixture and sauce over watercress. Drizzle 2 teaspoons lime juice mixture over salad. Divide remaining lime juice mixture among small bowls for dipping and serve with salad.

Wine pairing: Zinfandel