Bò Lúc Lắc
Bò lúc lắc is a popular Vietnamese dish prepared with marinated and sautéed beef, and served with a garnish of salad and rice.
Asian, Cambodian, Vietnamese
(or beef rump)
, freshly ground
white rice vinegar
Cut the beef into ½ inch (1,5cm) cubes.
Finely chop 1 clove of garlic. Crush the other clove.
In a large bowl, add the beef, chopped garlic, sugar, pepper, soy sauce and nuoc mam.
Combine all the ingredients and marinate for 1 hour in a cool place. The meat must be very cold when it starts to marinate.
Separately, marinate the red onion in vinegar for 1 hour.
Wash and drain the watercress (or lettuce).
In a large soup bowl, place a bed of watercress.
Arrange the tomato slices on the salad.
Heat a frying pan over high heat. Add the oil.
When the oil begins to lightly smoke, add the crushed garlic clove, fry it quickly for 20 seconds around the pan by stirring with a wooden spoon.
Add the beef with the marinade while maintaining pan at high heat, and stir the beef constantly for 3 to 4 minutes with a wooden spoon.
Place the meat in the middle of the salad and add the onion and marinade around the meat.
Serve immediately with a bowl of plain rice.