Vietnamese Shaking Beef (Bo Luc Lac)

 

INGREDIENTS:

• 3 cloves garlic minced
• 1 tbsp fish sauce
• 2 tsp oyster sauce
• 1 tbsp brown sugar (swerve)
• 1 tbsp dark soy sauce
• 1 tsp black pepper
• 1 tbsp sake optional
• 2 lb ribeye steak 1 inch cubes
• 2/3 cup water
• 1/3 cup rice wine vinegar
• 1 tsp granulated sugar (swerve)
• 1/2 red onion thinly sliced
• 1 head lettuce
• 2 tomatoes

METHOD:

• Add the garlic, fish sauce, oyster sauce, brown sugar, black soy sauce, pepper, and sake into a large bowl. Whisk together until combined. Add the steak to the bowl and coat with the marinade. Set aside to marinate for 30 minutes. 
• Make the pickled red onions. Mix together the water, rice wine vinegar, and sugar in a small bowl. Add in the red onion and set aside
• Cook the steak after marinating for 30 minutes. First, heat a tablespoon of oil in a wok or large pan over high heat. Make sure it coats the entire bottom of the pan. Add in the steak.
• Cook the steak for about 2 minutes per side until you get a brown sear on all sides. You are aiming for medium rare to medium.
• Once the steak done cooking, serve over a bed of lettuce with pickled red onions and sliced tomatoes.

SOURCE: cooking therapy