This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan's immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don't try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (one pound at a time) so you get a nice, crisp sear. Featured in: The Chef: Charles Phan; From Out Of The West, A Wok Slinger, Searing The Beef.
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|Serving Size: 1 recipe (897g)|
|Recipe Makes: 1|
|Calories from Fat: 222 (50%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 61mg||19 %|
|Sodium 8652.6mg||298 %|
|Potassium 3787.7mg||100 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 32.9g|
|Protein 21.1g||30 %|
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Calories per serving: 442
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