Whoops, sorry for being a talker again, I easily become like that when it comes to food, cooking, fashion or films ^^ So back to the dish, yes, you heard that, Vietnamese SHAKING Beef, sounds so funny, right? At first I thought it was translated to “Sizzling Beef”, but when I googled that word, it was a little awkward ’cause the results come out…nothing like the thing I did xD So I searched again and almost laughed out loud reading the dish’s name in English teeheeee
Bo Luc Lac (Vietnamese Shaking Beef) is a super easy dish which is very popular in my country, we love enjoying it with rice and fresh sliced tomatoes, cucumber, and sometimes crunchy French fries. There’s a variety ways to make it (I hope I can show you more in my next posts), but in this post, I will present to you just a simple way that suit an European or Western life, I mean when you can hardly find Asian market and typical ingredients. No worries, okay, you can still realize this dish at home in your kitchen !!!
Now let’s move on to the actions, I promise it will take you only 30-45 mins to finish this dish 😉
Ingredients (serves: 2-3)
350 grams tender beef, cut into 2x2cm cubes
1/2 of a yellow bell pepper, diced
1/2 of a red bell pepper, diced
1/2 of green bell pepper, diced
1 small onion, diced
2-3 cloves garlic, finely chopped
2 full tbs soy sauce
2 full tbs white wine
1 tbs unsalted butter
1. In a mixing bowl, marinate the beef cubes with 1 tbs soy sauce, 1 tbs white wine, a pinch of salt, 1/2 tsp black pepper and 1/3 of the diced onion. Set aside for at least 15 mins.
2. Heat a large frying pan over high heat, melt the butter, then add garlic and half of the remaining onion. Sautee the onion and garlic until aromatic and translucent, then drop in the marinated beef cubes and quickly stir in about 1 minute.
3. Then add the diced bell peppers and the remaining onion, season with 1 tbs soy sauce, 1 tbs white wine, salt and pepper (if needed), continue stirring for a couple of minutes until the beef is cooked and the bell peppers are soft. Turn off the heat and serve with rice and fresh salad.
Love, Trang Quynh
Vietnamese version: http://tastefromhome.wordpress.com/2013/02/25/bo-luc-lac/