Vietnamese Beef Dish

I realize thịt bò lúc lắc to be a fun-sounding dish. Thịt bò suggests that beef meat in Vietnamese, however the remainder of the name of this common Vietnamese beef dish, "lúc lắc", interprets to "shaking" and "moving back and forth".

This dish necessitate terribly tender beef. I selected to use tiny cubes of sirloin beef; you'll additionally use filet mignon. The meat is first immersed in a very traditional Vietnamese marinade, then tossed back and forth in an exceedingly wok. The cooking time is fairly fast, therefore it's excellent when you are looking for a fast and simple dinner menu item.

I served the cubed beef on a bed of lettuce, along side caramelized onions and sliced chile peppers. All you wish to feature may be a bowl of steamed jasmine rice and a mix of lime juice, salt and pepper (the typical dipping sauce that goes with each Vietnamese meal).

Ingredients

Yields: 6 servings

2-½ pounds tri tip sirloin beef (about 1" cubes)
2 tablespoons ginger garlic paste (click on the link for the recipe)
1 tablespoon palm sugar, grated
1 tablespoon lime juice
¼ teaspoon baking powder
1 tablespoon dark soy sauce
1-½ tablespoons oyster sauce
½ teaspoon mushroom seasoning salt (or regular salt)
¼ teaspoon red chili powder
½ teaspoon black pepper
4 tablespoons canola oil
1 yellow onion, thinly sliced
1 cup shredded iceberg lettuce, for garnish
2 jalapeño peppers, thinly sliced

Preparation

In a bowl, mix the palm sugar, red chili powder, ginger garlic paste, lime juice, baking powder, soy sauce, oyster sauce and one tablespoon oil. Place the meat during a sealable plastic bag. Add the marinade, seal and chill for concerning one hour.

In a wok, heat one tablespoon oil. Add the onions and cook till nicely golden (it could take 5-10 minutes). Once the onions are cooked, add the sliced chile peppers. Toss till they are coated in oil. Drain and reserve the oil and set the caramelized onions and chiles aside.

Remove the meat from the refrigerator to bring it back to area temperature. Divide the meat into 2-3 batches. within the same wok, add alittle additional oil if necessary (I didn't). Add the primary batch of meat; do not over-crowd the wok. Toss the cubes of beef by moving the pan during a vertical circular motion (the wok ought to be lifted at an occasional angle to facilitate the movement) and cook on all sides for concerning 3-4 minutes (or half dozen minutes if you wish it well done), betting on how pink you wish the within of the meat, till nicely browned. it is vital that you simply don't pierce the meat thus it stays moist and tender; no utensil necessary. Season with mushroom seasoning salt and black pepper.

Wipe the within of the wok with a paper towel. Add additional oil, repeat with the opposite batches till all the meat is cooked.

Transfer the caramelized onions to an oversized platter. cowl with shredded lettuce. prime with bò lúc lắc. Let the meat sit for a minimum of five minutes before eating.

You could conjointly add salad xoăn, that is Vietnamese lettuce, steamed jasmine rice and serve a dipping bowl packed with lime juice, black pepper and salt.

Bon appétit!

Tips

Another alternative to soy sauce is to use Maggi seasoning sauce. You can buy it in Vietnamese bakeries in San Jose.
Mushroom seasoning salt brings a very distinct, earthy flavor to the broth. You can find it at gourmet specialty stores or in most Korean stores. I buy mine at Marina Foods -10122 Bandley Drive -Cupertino, CA 95014.
I recommend that you don't marinate the beef for too long. The soy sauce might brown the meat and the final product won't get this characteristic pinkish color at the center.