Shaking Beef (Bo Luc Lac)

INGREDIENTS

1 piece of rib eye steak or sirloin steak (Choose a fairly marbleized piece)

Marinade:

1/2 tsp black pepper
1 1/2 tsp sugar
2 cloves minced garlic
1 1/2 tsp oyster sauce
1 teaspoon fish sauce
1 tablespoon light soy sauce
1 teaspoon dark (thick) soy sauce (can add more if you like a darker colour)
1 1/2 tbsp of cornstarch

Vinegarette for the sauce:

1 red onion, sliced
2 stalks of spring onion cut into 1″ width
1 1/2 tsp sugar
Some black pepper
1 teaspoon of fish sauce
1 1/2 tbsp black rice vinegar
2 tbsp of water
Oil and a knob of butter

Directions:

1. Cut steak into 1″ inch cubes. In a bowl, combine the cornstarch, pepper, sugar, garlic, oyster sauce, fish sauce and soy sauce. Add the beef and toss well to coat. Set aside to marinate for 1 hour or up to 2 hours.

2. For the dressing, combine the sugar, pepper, vinegar and water. Stir to dissolve the sugar.

3. Heat the oil (about 1 tbsp) in your Happycall pan over high heat. if using normal wok or pan, you will nedd more oil.  Add the beef and spread it out in one layer. Cover and cook for about 30 seconds in your Happycall then, turn over the pan, shake a little and continue on the heat for about 30 seconds. Turn the pan over again, shake it and cook it on the fire for another 20 secs or so. Really depends on how rare you want your meat to be but do not overcook.  Cook in batches, if necessary. Let the beef sear.  Remove the beef from the pan. NOTE: if you are using normal wok or pan, timing may need to be longer during searing.

Put another tsp of oil and butter in the pan and stir fry the garlic and onion. Close pan and shake. Add the vinegarette and spring onion and then toss the beef back in. Close the pan and shake it and you have SHAKING BEEF!! YAY!! Oh yes, and do garnish with some chopped fresh basil if you have on hand. That part is added by yours truly. Not in traditional recipe. Serve with steam rice.

**Traditionally, they lay leafy watercress (without the stems) on the plate and place the meat over the them but I prefer it without. You can also make a dipping sauce with some 1/2 tsp of sea salt, lime juice (1 large lime) and a little black pepper which I omitted too because I just love the flavours on its own .