Monday, December 21, 2009
Shaking Beef, Thit Bo Luc Lac
Another day of complete mental block on what I should be cooking for dinner. It was a 40 degrees C day and shopping for food was the last thing on my mind. I found some beef in the freezer and thought I should really give my favourite Vietnamese restaurant dish a try. Going through my little black book, I found the recipe I wrote down a while back and the result was more than satisfactory! I'll certainly be making this again soon. For non beef eaters like my Hindu friends, pork is equally delicious with the same treatment!
Serves 4 as part of a Vietnamese meal;
500 g of beef filet or rump, cubed
3 cloves of garlic, chopped
2 tsp light soy
1 tsp dark soy
2 tbs oyster sauce
1 tsp fish sauce
2 tbs sugar
1.5 tsp black pepper, crushed
Marinate beef with the rest of the ingredients for at least an hour
In a hot pan with a little oil, sear the beef for 2 minutes, shake the pan and sear the other side, remove.
Serve it on a bed of shredded carrot and lettuce lightly tossed with some rice vinegar. We had it with lemongrass chicken and plenty of steamed rice.