Shaking Beef with Watercress
Vietnamese bo luc lac — tender cubes of soy-marinated beef seared over blazing heat and tossed with garlic, butter, and a lime-salt-pepper dipping sauce, served over a bed of peppery watercress and pickled onion.
Ingredients
- 1.5 lbs beef sirloin or beef tenderloin, cut into 1-inch cubes
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tsp granulated sugar
- 6 cloves garlic cloves, minced
- 1 tsp black pepper, coarsely ground
- 2 tbsp neutral oil with high smoke point
- 2 tbsp unsalted butter
- 4 cups watercress (or arugula), stems trimmed
- 1 red onion, thinly sliced
- 2 tbsp rice vinegar
- 2 limes
- 1/2 tsp kosher salt
- 2 ripe tomatoes, sliced into wedges
Instructions
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1
Marinate the beef: toss 1.5 lbs cut into 1-inch cubes beef sirloin or beef tenderloin with 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tsp granulated sugar, half the 6 cloves minced garlic cloves, and 1 tsp coarsely ground black pepper. Set aside for 15 minutes at room temperature.
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2
Prepare the dipping sauce: mix the juice of 2 limes with 1/2 tsp kosher salt and a pinch of black pepper in a small bowl. Set aside.
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3
Quick-pickle the onion: toss 1 thinly sliced red onion with 2 tbsp rice vinegar and a pinch of salt. Let sit 10 minutes, then drain. Arrange 4 cups stems trimmed watercress (or arugula) and 2 sliced into wedges ripe tomatoes on a serving platter. Scatter the pickled onion over the top.
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4
Heat a large wok or cast-iron skillet over the highest heat possible until it begins to smoke. Add 2 tbsp neutral oil with high smoke point.
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5
Add the marinated beef in a single layer — do not crowd the pan (cook in batches if needed). Sear for 1 minute without moving, then shake or toss the pan to turn the cubes. Add the remaining garlic and 2 tbsp unsalted butter and toss continuously for another 1-2 minutes. The beef should be seared and browned on the outside and still slightly pink inside (internal temperature 135-145°F / 57-63°C depending on preference).
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6
Immediately tip the hot beef and all the pan juices over the prepared watercress platter. Serve at once with the lime dipping sauce on the side.