Shaking Beef

Shaking Beef is a classic Vietnamese dish.  This is a salad-like recipe for it. We have eaten alternative versions of  Shaking Beef at a local restaurant and in Hanoi.

Shaking Beef

Vietnamese Food any Day

Andrea Nguyen

 

Serves 4

Takes 30 Minutes

 

Marinated Beef

 

1-1/2   teaspoons sugar

1-1/2   teaspoons cornstarch

½        teaspoon recently ground black pepper

2         garlic cloves, put through a press or minced and     mashed

1-1/2 to 2 tablespoons oyster sauce

1           tablespoon soy sauce

1           teaspoon fish sauce

1-1/2    pounds beefsteak, such as bottom sirloin (tri-tip) or New York strip, trimmed and cut into 3/4- to 1-inch cubes

1 to 2  tablespoons canola oil

 

Salad

 

¼          cup thinly sliced red onion or shallot

1-1/2    teaspoons sugar or honey

2           pinches fine sea salt

About 4 grinds black pepper

1-1/2    tablespoons unseasoned rice vinegar

2           tablespoons water

4           cups lightly packed watercress, baby arugula, or other salad greens

¼          cup fresh mint, basil, or other herb leaves, torn (optional)

6 to 8    cherry tomatoes, halved (optional)

 

A deliciously quirky combo of warm cubes of seared steak atop cool salad, this classic is traditionally considered a special-occasion dish in Vietnam, where beefsteak is a luxury. Given that, cooks cleverly cut the meat into smaller pieces to imbue it with flavor, cook it quickly, and serve it to a crowd. The name in Vietnamese, thit bo luc lac, refers to the back-and-forth shaking (luc lac) of the skillet as the beef (thit bo) cooks. Shaking beef is a Viet restaurant favorite, and a cinch to make at home.

For the steak, choose well-marbled pieces. When the beef hits the greens, they wilt slightly and the beef juices and dressing blend together into a tangy sauce, which is great spooned over rice or other grains.

To prepare the beef In a medium bowl, stir together the sugar, corn starch, pepper, garlic, 1-1/2 tablespoons of the oyster sauce, the sauce, and fish sauce. Taste and, if a saltier finish is needed, add up to 1-1/2 teaspoons oyster sauce. Add the beef, toss to coat well, and let marinate for 20 minutes at room temperature. Keep the canola oil nearly

To make the salad Rinse the onion in a strainer under cold running water for about 10 seconds, then set aside. In a large bowl (suitable for tossing the salad), whisk together the sugar, salt, pepper, vinegar, water. Add the onion, top with the watercress, and, if you wish, add the mint and tomatoes, but don't toss.

Set a large skillet that can get very hot (such as carbon steel or cast iron) over high heat and add enough of the canola oil to film the bottom. When the oil is shimmering, carefully add the beef, spreading it out in one layer, and cook for 3 to 4 minutes, shaking the pan every 30 to 60 seconds to sear the beef on all sides; it should be medium rare, (if you want to minimize mess, cover the pan with a splatter guard, and flip the meat with a spatula.) Remove from! the heat.

Quickly toss the salad and transfer everything, including the dressing, to a platter or serving dish. Pile the cooked beef and its juices on top and serve immediately. At the table, ceremoniously combine all the ingredients and invite diners to dive in.