Vietnamese Shaken Beef (Bo Luc Lac)
Mouthwatering succulent steak covered with a savory seasoning that will be an instant hit.
Servings: 4
Calories:
Ingredients
Marinate
- 1 lb boneless ribeye steak
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce
Vinaigrette Onion
- ½ sweet onion thinly sliced
- ½ cup rice vinegar
- ½ tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
Salad
- chopped romaine lettuce
- tomatoes
2 Tbsp Butter
Instructions
- Cut the ribeye into 1" cubes. Place in a bowl. Add soy sauce, dark soy sauce, oyster sauce, fish sauce and mix well. Cover and let marinate for 1 hour.
- In a medium size bowl: add thinly sliced onions, salt, pepper, sugar, rice vinegar then mix everything together. Set aside until ready to eat.
- Heat the skillet or pan to high heat. Add butter and wait until it melts. Add ribeye & sauce to the skillet. Cook for 5-6 minutes until sauce absorb to the meat. Also, make sure to stir occasionally. Remove meat from the heat source and transfer to the salad plate.