Shaking Beef (Bo Luc Lac)
"Chef Charles Phan's Slanted Door Recipe"
- Ready In:
- 2hrs 40mins
- Ingredients:
- 16
- Yields:
-
1 plate
- Serves:
- 4-6
ingredients
- 2 tablespoons canola oil
- 2 teaspoons fresh ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 1⁄2 - 2 lbs filet mignon, cut into 1-inch cubes
- 1⁄2 cup canola oil (for stir-frying)
- 1 tablespoon chopped garlic
- 1 cup thinly sliced red onion
- 3 green onions, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 bunch watercress
-
Stir-fry Sauce
- 1⁄4 cup light soy sauce
- 1⁄4 cup mirin rice wine
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 2 teaspoons fish sauce
directions
- In a bowl, combine 2 tablespoons canola oil with the pepper, salt and sugar. Add the cubed filet mignon.
- Cover and refrigerate for 2 hours.
- Meanwhile, combine all the ingredients for the stir-fry sauce and mix well.
- Divide the meat in two. (You will cook it in two batches.).
- Place a pan over high heat until hot. Add 4 tablespoons of canola oil, or enough to coat the bottom of the pan.
- Place about half the beef in the pan so that none of the pieces overlap. (Be careful - the oil may splatter.) Cook 1 1/2 - 2 minutes on each side for medium doneness.
- With the meat still in the pan, drain most of the oil, leaving about 1 tablespoon. Add half the garlic and stir. Add half the red and green onions and cook about 30 seconds. Add half the stir-fry sauce and cook 1 minute. Add half the butter and toss the ingredients in the pan until the butter is melted. Remove the beef and keep warm.
- Repeat with the second batch of meat.
- To Serve: Place the watercress in the center of a serving platter and spoon the beef over top.
- Combine the salt and pepper in a small bowl and squeeze the lime juice into it to create a dipping sauce. Serve immediately.
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Reviews
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Instead of red onions, I chopped up some shallots because that was what we had in the kitchen. Made half of the recipe for two of my kids, and they ate it all up. So good.<br/><br/>Thank you for posting. -
Yum! Will make this again. -
All of the ingredients scared me at first, but once I had everything measured out it went very smoothly. I really enjoyed the stir fry sauce and this tasted just as good the next day, and the sauce tasted even better the next day re heated. -
This is very good, quicker and easier than the list of ingredients looked. I would do this again. I forgot the butter and our grocery store did not have watercress so I served with green leaf lettuce. I thought there was a little bit too much sauce, next time I will half the sauce recipe. Thank you.
Tweaks
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Instead of red onions, I chopped up some shallots because that was what we had in the kitchen. Made half of the recipe for two of my kids, and they ate it all up. So good.<br/><br/>Thank you for posting.
RECIPE SUBMITTED BY
I live in San Francisco, CA and it is blessing since most of the freshest produce is grown close-by. I often talk about food while eating and planning out what I'm going to eat later. Thank goodness for my fast metabolism!
My chef du jour is Dennis Leary, who operates a small, diner-like, 20-seat restaurant named Canteen. He used to cook for Rubicon, but moved on to owning a smaller venue where he has more interaction with his guests. His food is delicious and inspiring!
Also, I'm currently reading a food blog by a city farmer who raises her own vegetables and animals and it's pretty facinating. Let me know if you'd like the link!
The books I'm reading right now are, "How to Pick a Peach" and Zuni Cafe Cookbook. It's all about great California cuisine and just an overall pleasure to read!
Thank you hollyfrolly for trying my recipes and adopting me! Next time you're in San Diego, try Cafe Chloe, downtown. It's a wonderful french bistro I think you'd enjoy!
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