1/2 cup Soy vinaigrette
2 White scallions, cut up
1 1/2 lb Beef sirloin, cubed
1 tsp Ground black pepper
5 Cloves garlic, minced
1/4 cup Vegetable oil
3 tbsp Soy sauce
2 large Bunches watercress, torn
2 tbsp Sugar
1 small Red onion, thinly sliced
1 1/2 tbsp Dry sherry
A Recipe for
Shaking Beef (Bo Luc Lac)
Food Tip |
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This Recipe for Shaking Beef (Bo Luc Lac) is one of thousands in the Recipes-to-go Beef Cookbook.
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This is a recipe for Shaking Beef (Bo Luc Lac) from the recipe cookbook of Recipes-to-go (Beef)
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The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
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| Luigi Barzini, 'O America' (1977) |
sing Sage: |
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
Serves: 4
Shaking Beef (Bo Luc Lac) Recipe brought to you by Recipes To-Go