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)
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Never eat more than you can lift. |
| Miss Piggy |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
This Recipe for Shaking Beef (Bo Luc Lac) is one of thousands in the Recipes-to-go Meat Cookbook.
Food Tip |
If you enjoy this Shaking Beef (Bo Luc Lac) Recipe - you should enjoy the recipe collections you can find on the websites below:
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Herb Tip |
This is a recipe for Shaking Beef (Bo Luc Lac) from the recipe cookbook of Recipes-to-go (Meat)
The way you cut your meat reflects the way you live. |
| Confucius |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Food Tip |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
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