I had picked up a flatiron steak at the grocery store because it was on sale. Of course I had no plans for it, but this recipe looks delicious! And it was!! The beef came out super moist and flavorful. I served it with tjs rice medley. Can’t wait to make this again!! Yum!
Vietnamese Shaking Beef (Bo Luc Lac)
adapted from skinnytaste
1 1/2 lbs flatiron steak cut into 1″ cubes
5 cloves crushed garlic
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sesame oil
1 tsp low sodium soy sauce
1/2 cup rice vinegar
1 1/2 tbs sugar
1 1/2 tsp kosher salt
1 small red onion, thinly sliced
4 cups mixed baby greens
1 cup cherry tomatoes, halved
1 tbsp oil, divided
Marinate steak at least 1 hour before cooking, or overnight for best results. Combine garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil with the beef.
For the vinaigrette combine rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
Thinly slice the red onion and use about 1/4 cup of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of greens and tomatoes in a serving platter and set aside.
Heat a large wok or pan over high heat. When very hot add 1/2 tbsp oil and when it begins to smoke, add an even layer of beef (half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Repeat this with the second batch of meat using the remainder of the oil.
Transfer beef to bed of greens and tomatoes. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions.