Loc Lac Recipes

Bò LúC LắC (VIETNAMESE SHAKING BEEF) WITH TOMATO RICE

Steps:

• Combine all the ingredients and beef except for the cornstarch in a bowl and marinate for at least 1 hour.
• While this marinates, wash and prep all the veggies.
• Before cooking, transfer the beef to another plate to remove excess liquid and to come to room temp for about an hour.
• Coat each piece of beef in cornstarch. Heat a pan on medium high or high, then brown the meat on all sides in about 2-4 batches depending on the size of your pan.
• Once you have cooked all your beef, add them into a pan with the vegetables over medium-low heat, and stir for about 2 minutes.
• Plate the veggies and beef. Add some Maggi to salt to taste.
• Prepare and cook 1 c of rice as you would normally. I like to use a rice cooker and follow the instructions.
• In a large pan over medium heat, add oil and garlic until fragrant and brown. Stir the garlic so it doesn't burn.
• Add the rice and stir thoroughly to coat with the garlic.
• Add the tomato paste and continue to stir to incorporate the red coloring evenly throughout the rice.
• Add a few splashes of fish sauce and taste the rice. I would start with two dashes and build from there, you don't want to add too much saltiness since this will be eaten with the beef.
• Wash and prep all vegetables.
• Put 1 tbsp of oil in a pan over medium heat.
• Add the onions and bell peppers. Saute for about 2 minutes until the onions turn slightly translucent, but not too soft.
• Add green onions last to prevent them from wilting, stir to mix.
• Remove the vegetables and place aside in a bowl. You will be mixing these again with the beef.

BO LUC LAC "FRENCH-VIETNAMESE SHAKING BEEF"

Steps:

• Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.
• Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.
• Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
• Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or "shake") until beef reaches desired doneness, 2 to 4 minutes.
• Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.

SHAKING BEEF (BO LUC LAC)

Steps:

• In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.
• In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.
• Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, about 1 minute. Reserve, then repeat with remaining beef.
• Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.

SHAKING BEEF (BO LUC LAC)

Steps:

• Combine the lime juice, fish sauce, sugar and chiles 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 (if desired, with a warm baguette or steamed rice to soak up the juices).

LOC LAC

Steps:

• Marinade: Combine ingredients for marinade in a baking dish or shallow bowl. Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
• Meanwhile, make Lime Dipping Sauce: Stir sugar and salt into the lime juice until well dissolved. Add the rest of the ingredients and mix well. Set aside at room temperature until ready to serve.
• Saute: Heat up a large saute pan or small wok until hot; very high heat is required so that the meat will cook quickly without bleeding out too much juice. Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper. Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook for another 2 minutes or so. Cook the beef to desired doneness; it's best served medium-rare to medium.
• Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping Sauce on the side.

VIETNAMESE SHAKING BEEF - BO LUC LAC

Steps:

• Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag.
• Add beef and allow to marinate for 30 minutes or more.
• Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes.
• Then combine onion mixture with the oil and toss.
• Arrange watercress on a plate and spread onion on top.
• Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook.
• Spread beef over onions on watercress and serve.

ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)

Steps:

• Marinade:.
• Combine ingredients for marinade in a baking dish or shallow bowl.
• Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
• Meanwhile, make Lime Dipping Sauce:
• Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
• ingredients and mix well. Set aside at room temperature until ready to serve.
• Saute:.
• Heat up a large saute pan or small wok until hot; very high heat is required so
• that the meat will cook quickly without bleeding out too much juice.
• Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
• Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
• for another 2 minutes or so. Cook the beef to desired doneness; it's best served
• medium-rare to medium.
• Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
• Sauce on the side.

BEEF LOK LAK (CAMBODIAN RECIPE)

Steps:

• In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour.
• Make dipping sauce, combine ingredients in a small bowl-set aside.
• Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside.
• Place the lettuce leaves on a seperate platter.
• Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates.
• See intro for how to eat.