Shaking Beef (Bo Luc Lac)

4 Servings

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Shaking Beef (Bo Luc Lac) Ingredients

1/2 c Soy vinaigrette	3 tb Soy sauce
2 White scallions -- cut up	2 lg Bunches watercress -- torn
1 1/2 lb Beef sirloin -- cubed	2 tb Sugar
1 ts Ground black pepper	1 sm Red onion -- thinly sliced
5 Cloves garlic -- minced	1 1/2 tb Dry sherry
1/4 c Vegetable oil

Instructions for Shaking Beef (Bo Luc Lac)

1. Prepare the soy vinaigrette and set aside. 2. In a large bowl, combine the beff with the garlic, soy sauce, sugar, sherry, scallion, pepper, and 2 tb of the oil. Cover and refrigerate 3 hours or overnight. 3. When ready to serve, put the watercress and onion on a large platter and toss with the vinaigrette. 4. In a large skillet over high heat, add the remaining 2 tb of oil and when smoking, add the beff mixture in an even layer. Let it sit in the pan undisturbed, until it forms a brown crust on the bottom, about 1 minute. Now, shake the pan to release the beff, using chopsticks if needed. Cook, shaking the pan occasionally, to desired doneness, about 4 minutes for medium-rare. Spoon the hot beef over the watercress and serve. Simple Art of Vietnames Cooking by Binh Duong and Marcia Kiesel Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: BeefCuisine: Uncategorized