Shaking Beef

Shaking Beef

Select Qty: Dinner for

SHARE:

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat.  This recipe from Mark Bittman, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, is quick work, once the meat is marinated. Be sure to move the hot wok or sauté pan constantly, so the intense heat doesn’t burn the ingredients.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Dairy, Soy, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Beef Tenderloin
  • Tamari Sauce
  • Butter
  • Jasmine Rice
  • Fish Sauce
  • Cooking Sake
  • Granulated Sugar
  • Rice Wine Vinegar
  • Garlic Cloves
  • Lime
  • Green Onion
  • Red Onion
  • Watercress

EQUIPMENT YOU'LL NEED:

  • Large Sauté Pan
  • Medium Bowl
  • Medium Sauce Pot with Lid
  • Plastic Wrap
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil