Target: 6 × 4 inches · landscape

Vietnamese Shaking Beef (Bo Luc Lac)

35 min · 4 servings

Ingredients

□ 1 1/2 cups jasmine rice

□ 1 3/4 lb top sirloin steak, cut into 1-inch cubes

□ 4 garlic cloves, finely grated

□ 2 tbsp soy sauce

□ 1 tbsp fish sauce

□ 1 tbsp oyster sauce

□ 2 tsp granulated sugar

□ 1 1/2 tsp freshly ground black pepper, divided

□ 2 tbsp neutral oil, divided

□ 1 medium red onion, cut into 1-inch pieces

□ 4 scallions, cut into 2-inch lengths

□ 2 bunches watercress, thick stems trimmed

□ 2 medium tomatoes, cut into wedges

□ 1 large lime

□ 1/4 tsp kosher salt

1. Steam jasmine rice. Dry beef and coat with garlic, soy, fish and oyster sauces, sugar, and 1 tsp pepper.

2. Mix lime juice with remaining pepper and salt. Arrange watercress and tomatoes on a platter.

3. Heat an oiled wok until faintly smoking. Sear beef in 2 batches, shaking only after a crust forms.

4. Char onion 90 seconds; add scallions for 30 seconds. Return beef and shake 30 seconds until glazed.

5. Pile beef over watercress and tomatoes; serve immediately with rice, lime wedges, and dipping sauce.

Cook’s note: The shake is a quick forward-and-back pan jerk after searing, not constant stirring.