Shake the Beef

In my never ending attempt to find new ways to spice up steaks, I have found one that takes the cake. The Vietnamese dish bo luc lac (aka shaking beef) is so good I could eat it 3 times a week. Whenever tenderloin steaks are on sale, stock up so you can make this dish whenever you crave it. Thick flat-iron steaks would also work well for a cheaper alternative.

This version is taken from San Francisco's The Slanted Door. Chef Phan's restaurant was featured in this month's Saveur alongside some other great recipes I hope to try soon. I serve this either with rice or with boston lettuce. It goes wonderfully wrapped up in little lettuce packages and dipped in the heavenly lime pepper sauce.

Bo Luc Lac (Shaking Beef)
from Chef Charles Phan

1 lb beef tenderloin, trimmed and cut into 1" cubes
1 red onion, thinly sliced
2 cloves of garlic chopped
3 scallions, sliced thick
4 tsp ground black pepper
7 tsp sugar
1/4 cup rice vinegar
1/4 cup soy sauce
1 tblsp fish sauce
2 limes, juiced
1 tblsp butter

Prepare the beef in a bowl and sprinkle over it 2 tblsp oil, 1 tsp sugar, and 2 tsp pepper. Cover and let set at room temperature for about an hour or refrigerate overnight. In a small bowl mix the soy sauce, rice vinegar, fish sauce, and 2 tsp of sugar. Set aside. In another small bowl prepare the dipping sauce, juice the limes and add 4 tsp sugar and 2 tsp pepper. You will have to work quickly and in batches so have all other ingredients prepared and nearby.

Remove the beef from the bowl and pat dry with paper towels. Heat 2-3 tblsp oil in a wok or large skillet. Heat until smoking. Working in batches, add half of the beef and cook until each side is quite brown, 2 minutes, but still medium rare. Add half of the onions, scallions, and garlic stirring constantly for 1 minute. Pour in half of the soy/vinegar mixture and butter and continue to stir for another few seconds. Pour out onto a platter. Heat some more oil until smoking and repeat.