Bò lúc lắc ("shaking beef" cubes with watercress)

A French-influenced Vietnamese celebratory dish: beef cubes fried "shaking" over high heat with butter and oyster sauce, on a bed of fresh watercress, with a peppery lime dip.

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Method

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1. Toss the beef cubes with the oyster sauce, soy sauce, fish sauce, sugar, half the garlic and the pepper, and marinate for 30 minutes. ⏱ Timer: 30 min
2. Arrange the watercress and tomato on a serving plate.
3. Heat a large wok or cast-iron pan until very hot, add 2 tbsp oil, and fry the meat in one layer, in batches, for 1 minute, then shake the pan and cook for a further 1-2 minutes, until browned outside but pink inside. ⏱ Timer: 1 min
4. Remove the meat; in the remaining oil, fry the onion and bell pepper with the remaining garlic for 2 minutes. ⏱ Timer: 2 min
5. Return the meat, add the butter, and shake the pan a few times to combine.
6. Pile the hot meat onto the greens. Mix the lime juice with salt and pepper for dipping, and serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The pan must be very hot, and don't overcrowd it, or the meat will stew in its own juices.
• Often served with fried potatoes too.

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More southeast asian ideas

• Bistek tagalog (lemon-soy beef steak with onion rings)
• Beef caldereta (tomato beef stew with liver spread and olives)
• Beef rendang (slow-braised spiced coconut beef)
• Tapsilog (sweet-salty dried beef with garlic rice and fried egg)
• Phở bò (Vietnamese beef noodle soup)
• Bún bò Nam Bộ (beef rice noodle salad with fried shallots)
• Bún bò Huế (spicy lemongrass beef noodle soup)
• Bulalo (beef shank soup with marrow bone and corn)

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