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Com Bo Luc Lac Recipe

Name: blossom vietnameses Com Bo Luc Lac Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 5 oz USDA Angus Prime beef, boneless (preferably sirloin or ribeye); 1.5 tbs Soy sauce (or light soy); 0.5 tbs Oyster sauce; 0.5 tsp Fish sauce; 1 tsp Shaoxing wine (or dry sherry); 0.5 tsp Granulated sugar; 0.25 tsp Freshly ground black pepper; 0.5 tsp Cornstarch; 1.5 tbs Vegetable oil (or neutral high-heat oil); 1 clove Garlic, thinly sliced; 0.5 each Shallot, thinly sliced; 1 stalk Green onions (scallions), cut into 1" pieces; 1 wedge Lemon or lime wedges (for serving); 0.5 each Yellow onion, thinly sliced; 0.5 tbs Butter; 0.5 tbs Vegetable oil; 0.125 tsp Salt; 0.0625 tsp Black pepper; 1 cup Mixed salad greens (lettuce, watercress, or mizuna); 3 each Cherry tomatoes, halved; 0.25 each Cucumber, thin half-moons; 0.0625 each Red onion, very thinly sliced; 0.5 tsp Rice vinegar; 0.25 tsp Fish sauce (for dressing); 0.25 tsp Sugar (or honey); 0.5 tsp Vegetable oil (for dressing); 0.0625 tsp Salt; 1 cup Cooked Jasmine rice (steamed)

Inspired by blossom vietnamese

Time30m

Serves1

5 oz USDA Angus Prime Shaken Beef, sautéed onions + side salad

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Ingredients

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Shaken Beef (Bò Lúc Lắc)

5 oz USDA Angus Prime beef, boneless (preferably sirloin or ribeye)

1 1/2 tbs Soy sauce (or light soy)

1/2 tbs Oyster sauce

1/2 tsp Fish sauce

1 tsp Shaoxing wine (or dry sherry)

1/2 tsp granulated sugar

1/4 tsp Freshly ground black pepper

1/2 tsp Cornstarch

1 1/2 tbs Vegetable oil (or neutral high-heat oil)

1 clove Garlic, thinly sliced

1/2 each Shallot, thinly sliced

1 stalk Green onions (scallions), cut into 1" pieces

1 wedge Lemon or lime wedges (for serving)

Caramelized Onions (served with beef)

1/2 each Yellow onion, thinly sliced

1/2 tbs Butter

1/2 tbs Tuscany sunflower oil

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Side Salad

1 cup Mixed salad greens (lettuce, watercress, or mizuna)

3 each Cherry tomatoes, halved

1/4 each Cucumber, thin half-moons

0.063 each Red onion, very thinly sliced

1/2 tsp Rice vinegar

1/4 tsp Fish sauce (for dressing)

1/4 tsp Sugar (or honey)

1/2 tsp Vegetable oil (for dressing)

0.063 tsp Celtic sea salt

Rice

1 cup Cooked Jasmine rice (steamed)

Method

Shaken Beef (Bò Lúc Lắc)

Prepare beef

Slice the 5 oz beef across the grain into 1/2" cubes or bite-sized pieces. Pat the pieces very dry with paper towels to ensure good sear.

Marinate

In a small bowl combine 1.5 tbs soy sauce, 0.5 tbs oyster sauce, 0.5 tsp fish sauce, 1 tsp Shaoxing wine, 0.5 tsp sugar, 0.25 tsp black pepper and 0.5 tsp cornstarch. Add the beef, toss to coat thoroughly, and let rest for 10–15 minutes at room temperature.

Cook

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated beef in a single layer (work in one quick batch so pieces sear, about 2–3 minutes). Shake the pan or toss the beef frequently so it browns on all sides (the traditional 'shaken' motion). Remove browned beef to a plate and keep warm.

Aromatics and finish

Lower heat to medium-high and add remaining 0.5 tbs oil. Add the sliced garlic and shallot and stir-fry 20–30 seconds until fragrant but not burnt. Add the green onion pieces and quickly return the beef to the pan along with any accumulated juices. Toss everything together for 30–45 seconds so flavors meld and the beef finishes cooking. Taste and adjust with a small squeeze of lemon or lime wedge if desired.

Caramelized Onions

While beef marinates, heat a small skillet over medium heat. Add 0.5 tbs butter and 0.5 tbs oil. Add the thinly sliced 1/2 onion, sprinkle with 1/8 tsp salt and 1/16 tsp pepper. Cook, stirring occasionally, until onions are soft and golden brown, 8–12 minutes. If they begin to stick, add a teaspoon of water to deglaze. Remove from heat and keep warm. Serve alongside or on top of the shaken beef.

Side Salad

Combine 1 cup mixed salad greens, halved cherry tomatoes, 1/4 cucumber sliced, and very thin sliver of red onion in a bowl. In a small cup whisk together 1/2 tsp rice vinegar, 1/4 tsp fish sauce, 1/4 tsp sugar, 1/2 tsp oil and 1/16 tsp salt until sugar dissolves. Toss dressing with salad just before serving.

Rice & Plating

Warm 1 cup cooked jasmine rice if needed. On a plate, mound the rice slightly to one side. Arrange the shaken beef atop or beside the rice, spoon the caramelized onions over the beef. Place the dressed side salad on the plate as an accompaniment. Serve immediately with lemon/lime wedge on the side.