Shaking Beef (Bo Luc Lac) Recipe - NYT Cooking

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Total Time15 minutesRating5(416)CommentsRead comments

Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side. —Glenn Collins

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Ingredients

Yield:4 servings

For the Marinade

2pounds boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes
10garlic cloves, minced
1tablespoon Maggi seasoning or soy sauce
1tablespoon sugar
1teaspoon sea salt
Freshly ground black pepper

For the Salad

1medium red onion, cut into paper-thin strips
7garlic cloves, minced
2tablespoons sugar
½teaspoon sea salt
¼cup rice vinegar or cider vinegar
¼cup extra virgin olive oil
Freshly ground black pepper
1head bibb or Boston lettuce, cored, leaves torn into large pieces
1cup shaved fennel bulb
1cup baby arugula
½cup mint leaves
6cherry tomatoes, halved
2tablespoons vegetable oil

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (4 servings)

854 calories; 66 grams fat; 22 grams saturated fat; 3 grams trans fat; 36 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 45 grams protein; 975 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

For the Marinade
1. Step 1
  In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.
For the Salad
1. Step 2
  In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.
2. Step 3
  Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.
3. Step 4
  Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.

Private Notes

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Ratings

5 out of 5416 user ratingsYour rating1 star2 stars3 stars4 stars5 starsSubmit

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Comments

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All Comments
Private

You may consider a quick deglaze--towards the end before scooping the meat out--of 1 teaspoon fish sauce, 1 teaspoon rice wine vinegar, 1 teaspoon dark soy sauce

Is this helpful? 62

I'm a novice; but I am Vietnamese. I tried cooking it and it taste so darn Americanized and not even that great at all. I call my mom and ask her what to give me some hint. Well, she told me, where is the fish sauce and rice vinegar? How about some sesame oil?

Is this helpful? 26

I love this recipe and have made it several times. I leave out a few things for the salad (fennel, mint) and it still tastes great

Is this helpful? 21

Have made this a few times and love it. Agreed with others here, a little fish sauce in the marinade, and a pat of finishing butter at the end takes this up a level. Love the shaved fennel with salad. Serve with limes and small bowls of pepper and salt.

Is this helpful?

I've made this recipe many times, and it is seriously one of the most delicious things I've ever cooked. Quick to make, and healthy too. My small adjustments: I char some sliced fresh chiles in the wok before I add the beef, and add crushed peanuts. And then a bit of oyster sauce at the end of cooking the beef. I also add some fish sauce to the salad dressing, and use thick sliced cucumber instead of the fresh fennel in the salad.

Is this helpful?

What I liked? The beef was fabulous. What I didn't like? I didn't have arugula or fennel bulb. I used home grown green romaine and dill fronds instead. The dill fronds gave the salad a bitter taste that was unpleasant. When I make this again, I'll use the fennel bulb.

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Credits

Adapted from Michael Huynh

Recipe Tags

Vietnamese
Butter Lettuce
Sirloin
Dinner
Quick
Main Course

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