Bo Luc Lac (Shaking Beef)
Bo Luc Lac, or "shaking beef," is a classic Vietnamese dish featuring tender, marinated beef cubes quickly seared to perfection. It's typically served with fresh lettuce, tomatoes, and a tangy lime-pepper dipping sauce.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 45 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 602 kcal
Informacja o alergenach: może zawierać gluten, mięczaki, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 680 gbeef sirloin, cut into 1-inch cubes
- 2 łyżkavegetable oil
- 1 szt.yellow onion, cut into 1/2-inch wedges
- 1 szt.bell pepper, any color, cut into 1-inch pieces
marinade
- 4 ząbekgarlic, minced
- 2 łyżkasoy sauce
- 1 łyżkaoyster sauce
- 1 łyżeczkasugar
- 1 łyżeczkablack pepper, freshly ground
- 1 łyżeczkasesame oil
garnish
- 200 glettuce, washed and torn
- 2 szt.tomato, sliced
- 1 szt.lime, cut into wedges
dipping sauce
- 0,5 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
- 1 łyżkalime juice, freshly squeezed
Sprzęt
large skillet · wok · mixing bowls · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Place the beef cubes in a medium bowl.
- 2
Add the minced garlic, soy sauce, oyster sauce, sugar, black pepper, and sesame oil to the beef.
- 3
Toss well to coat all the beef cubes evenly.
Około 1 min
- 4
Cover the bowl and let the beef marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes.
Około 15 min
Wskazówka kucharza: For best flavor and tenderness, marinate for at least 15 minutes.
- 5
While the beef marinates, prepare the dipping sauce by combining salt, black pepper, and lime juice in a small bowl.
Około 2 min
Wskazówka kucharza: Adjust the amount of lime juice to your preference for tartness.
- 6
Heat vegetable oil in a large skillet or wok over high heat until shimmering.
Około 2 min
Wskazówka kucharza: Ensure the pan is very hot to get a good sear on the beef.
- 7
Add about half of the marinated beef to the hot pan in a single layer, ensuring not to overcrowd the pan.
- 8
Sear the beef for 1-2 minutes per side, shaking the pan frequently, until browned and caramelized.
Około 4 min
Wskazówka kucharza: The 'shaking' motion helps achieve an even sear and prevents sticking.
- 9
Remove the seared beef from the pan and set aside.
- 10
Add the remaining beef to the pan and repeat the searing process.
Około 4 min
- 11
Once all the beef is seared, add the onion wedges and bell pepper pieces to the pan.
- 12
Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
Około 3 min
Wskazówka kucharza: Do not overcook the vegetables; they should still have a slight bite.
- 13
Return all the seared beef to the pan with the vegetables and toss to combine.
Około 1 min
- 14
Serve the Bo Luc Lac immediately alongside fresh lettuce, sliced tomatoes, and lime wedges.
Wskazówka kucharza: Arrange the lettuce and tomatoes on a plate as a bed for the beef.
- 15
Provide the lime-pepper dipping sauce on the side for individual dipping.
Na porcję
Wartości odżywcze
- Kalorie
- 601,6kcal
- Białko
- 47,2g
- Węglowodany
- 15,4g
- Tłuszcz
- 41g
- Błonnik
- 3,5g
- Cukry
- 6,8g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover Bo Luc Lac in an airtight container in the refrigerator.
Reheat gently in a skillet over medium heat until warmed through, or in the microwave.