The weather in Vancouver seems so erratic these days! A couple of weeks ago, it was so hot and all of a sudden, it feels like Fall/Autumn now! The leaves on the trees are falling, and the temperature has dropped about 10˚C! Seems like summer has come and is now quickly bowing out..
Anyway, I had made this Shaking Beef-Bo Luc Lac for dinner last night. This is a fantastic Vietnamese beef dish; sweet, sour, spicy, and tangy! I like the pineapples in the dish. Well, if you are going to give this a try, just make sure you have some hot steamed rice to go with it!
Recipe adapted from Pleasures Of The Vietnamese Table by Mai Pham
Shaking Beef - Bo Luc Lac
1 1/2 Tbsp Fresh Lime Juice
1 Tbsp Fish Sauce
1 Tbsp Sugar
2 Thai Bird Chilies, chopped
1 Tbsp Oyster Sauce
2 tsp Soy Sauce
2/3 lb Beef Sirloin or Flank Steak, cut into 1/2 inch cubes
2 to 3 Tbsp Vegetable Oil
2 Cloves Garlic, sliced
1/4 Ripe Pineapple (about 1/2 cup), cut into bite-sized slices about 1/4 inch thick (optional)
1/2 Cup Asian Basil Leaves, cut in half
1/4 Red Onion, thinly sliced lengthwise
3 Cups Watercress, washed, picked over and torn into bite-sized sprigs
1 Ripe Tomato, cut into thin wedges
Combine the lime juice, fish sauce, sugar and chilies in a large bowl. Set aside.
Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
Heat the oil in a large skillet over high heat. Add the garlic and stir until fragrant, about 5 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes. Add to the bowl with the lime sauce.
Add the pineapple slices, if using, Asian basil and red onion to the beef mixture. Spread the watercress and tomatoes in an attractive manner on a serving platter. Arrange the beef mixture and all its juices on the watercress and serve immediately.