Monday, November 3, 2008
Bo Luc Lac
aka Shaking Beef...If you were a witness to the showdown Tim and I had at Lee Noodle House, this was what I was referring to. I was quite surprised b/c it was actually really easy to make! I looked up some recipes online and adjusted it to the portion of beef that I had to work with. The marinade for the beef consisted of fish sauce, pepper, salt, sugar. With a hot pan, I seared the beef cubes and rotated them to ensure even cooking and a nice char on each side. I made the vinegar onions with several tablespoons of plain vinegar and water. If you allow the thinly sliced onions to sit in the vinegar solution for 20 or so mins, it takes the sharp bite away from the onion and leaves a mild onion flavor. Fresh watercress and slices of vine ripened tomatoes were the final dressing for the plate. Next time, I'm definitely using rib-eye or filet (instead of new york strip) for this dish!
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"I was all shook up"!!! Uh huh huh, ooohh oohhhh, yeah yeah....."All Shook Up." Well Ying asked me today if there is anything that she made that i "loved", well this would have to be the dish. This was better than all of the restaurants i have had this at. The Beef was marinated well and seared well, the onions were mild yet fresh and crunchy. The tomatoes were firm and sweet, the watercress was slightly wilted down from the heat of the beef juice..... MM, altogether it was pretty great.
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