LOTUS SHAKING BEEF
Make and share this Lotus Shaking Beef recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine steak, garlic, fish sauce, sugar, and 2 tsp canola oil. Marinate 20 minutes.
- Slice onion in half lengthwise and then into paper thin slices. Marinate with cucumber in vinegar 20 minutes.
- Heat remaining 1 tsp canola oil over high heat in skillet. Quickly stir fry steak until seared on the outside and pink on the inside.
- Combine onion, cucumber, pepper, olive oil, and salad. Toss.
- Pour steak over salad. Serve immediately.
Nutrition Facts : Calories 432.5, Fat 32.1, SaturatedFat 8.8, Cholesterol 76, Sodium 310.1, Carbohydrate 12.4, Fiber 1.5, Sugar 4.9, Protein 24
SHAKING BEEF
An easy Shaking Beef recipe
Provided by Charles Phan
Categories Wine Wok Garlic Onion Marinate Stir-Fry Quick & Easy Vinegar Lime Beef Tenderloin Watercress
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil. Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.
- Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar.
- In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Arrange watercress or lettuce on four plates.
- Divide meat into 2 portions and place in two medium bowls.
- In wok or large skillet over high heat, heat 2 tablespoons oil until smoking, then add 1 portion meat in one layer. Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes. Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds. Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary. Add 1 tablespoon butter, shaking pan until butter melts. Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.
- Arrange beef on top of lettuce and serve with lime dipping sauce.
VIETNAMESE SHAKING BEEF RECIPE BY TASTY
Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
- In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
- On a platter, arrange the watercress and tomato slices.
- Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
- Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
- Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams
SHAKING BEEF
This savory-sweet stir-fry, known as bo luc lac or "dice" in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan's immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work - 20 minutes from start to finish - but don't try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.
Provided by Mark Bittman
Categories dinner, easy, weekday, times classics, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
- Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.
- Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 18 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1123 milligrams, Sugar 9 grams, TransFat 0 grams
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).
SHAKING BEEF (BO LUC LAC)
Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.
Provided by Glenn Collins
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 41 grams, Carbohydrate 22 grams, Fat 66 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 22 grams, Sodium 968 milligrams, Sugar 13 grams, TransFat 3 grams
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