Vietnamese Shaking Beef (Bo Luc Lac)

As someone who’s Vietnamese, naturally I LOVE Vietnamese food. Unfortunately, since most Vietnamese dishes contain fish sauce (a very potent, salty sauce), Bob tends to not like it so much. Many non-Vietnamese people probably feel the same way. Even so, there are a few dishes that many people, regardless of their cultural background, seem to gravitate towards. One dish is called Pho, a noodle soup with a base made from cooking bone marrow, onions, and ginger. It takes many many hours to get the right flavors for the broth and is served with rice noodles and thinly sliced beef or chicken. Another dish you may have heard of is called Banh Mi. A French-influenced sandwich stuffed with a variety of meats and usually includes an asian mayo, soy sauce, and pickled carrots and daikon. Finally, there is the ever-so-popular Bo Luc Lac or “Shaking Beef.” A dish made with tender, cubed steak and usually served with rice and a vinaigrette salad.

My mom is an EXCEPTIONAL Vietnamese cook. Really, I’m not just saying that because I’m her daughter 🙂 Needless to say, I will never cook at her level by any means. She wakes up in the wee hours of the morning to make the perfect Pho broth and is constantly being praised left and right for her cooking. Well, I won’t be waking up at the break of dawn to cook any time soon but what I can do is make a Dukan-friendly version of this dish: Bo Luc Lac. Do NOT be afraid of the fish sauce, it really gives the dish a great flavor! In fact, one of the winners of Top Chef was a Vietnamese chef that was known to put fish sauce in ALL of his culinary creations!

Vietnamese Shaking Beef / Bo Luc Lac

Ingredients:

  • 2 lbs lean steak, cut into 1 inch cubes
  • 5 cloves garlic, minced
  • 1 tbs splenda brown sugar
  • 1 tbs oyster sauce
  • 1 tbs low-sodium soy sauce
  • 1 tbs fish sauce
  • 1/2 onion, sliced

Directions:

  1. Combine all ingredients in a bowl. Refrigerate for 1 hour to allow steak to marinate.
  2. Heat a wok/large pan on high heat with cooking spray.
  3. Cook steak/onions in batches to avoid overcrowding the meat. Brown on all sides. (note: you want to cook the meat fast to get the nice brown color while keeping the meat tender)
  4. Optional: Serve with some fresh, sliced cucumbers.

(source: http://www.skinnytaste.com/2011/05/vietnamese-shaking-beef-bo-luc-lac.html)

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