Bo Luc Lac

Shaking Beef

Bo Luc Lac

Shaking Beef
Method
Serves 4
Sauce

Combine all the ingredients for the sauce in a bowl, whisk and set aside.

 

Bo Luc Lac

Slice one and a half banana shallots and set aside.

Heat up a wok or a large sauté pan on medium high temperature. Add the vegetable oil and heat until shimmering or lightly smoking. Add the beef and sear until lightly browned.

Then add the sliced banana shallots, finger chillies and baby garlic until slightly softened.

Then add half the sauce (keep the rest in the fridge) and peppercorns and let the sauce reduce with the ingredients for one minute, the colour will darken slightly. Finally add the butter and take off the heat.

 

To Serve

Wash and trim the watercress, dry well. Slice the remaining half shallot into thin slices and mix with the watercress. Serve the beef on top of the salad, garnished with a sprinkle of the crispy garlic and shallots and ideally with a side of fluffy white rice.


Chef’s Tips: You can buy pre-made crispy garlic and shallots from most Asian supermarkets. If you don’t like a strong onion taste, soak the sliced raw shallot in cold water before adding it to the watercress. Use the rest of the sauce as a marinade for barbequed meats served with fresh lime, or even in a stir fry. Sauce should keep for a month in the fridge in an airtight container. If you can’t find baby garlic, peel and mince around 12 regular garlic cloves (approximately 3 tablespoons when minced).

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