BO LUC LAC

BO LUC LAC image

Yield 4 Servings

Number Of Ingredients 14

3/4 Lb Beef Sirloin, cut in 1" cubes
6 Clove Garlic, Chopped
1 Tbsp Fish Sauce
1 Tbsp Sugar
1/4 Tsp Salt
3 Tbsps Vegetable Oil
Salad
1 Sm Red Onion, Thinly sliced
1 1/2 Tsps Distilled White Vinegar
1 1/2 Tsps Japanese Style Soy Sauce
1 1/2 Tsps Olive Oil
1/2 Tsp Sugar
Salt and Pepper to Taste
1 Lg Bunch Watercress, Stems removed

Steps:

1. In a bowl, combine the beef with half of the garlic, fish sauce, sugar, salt and 1 tablespoon of the vegetable oil. Turn the beef to coat well, cover and let stand for at least 30 minutes or up to 2 hours in the refrigerator. 2. To make the salad, toss together the onion and vinegar and set aside for a few minutes. In a small bowl, stir together the soy sauce, olive oil, sugar salt and pepper. Add to the onion and mix well. Ad the watercress, toss and arrange on a platter. 3. Preheat wok or large frying pan over high heat. When hot, add remaining oil and swirl to coat . When the oil is hot, add the remaining garlic and stir-fry for about 1 minute or until just starting to brown. Add the bee in a single layer and let sit, undisturbed, until seared, about 1 minute. Give the pan a quick flip to turn the meat over. Sear on the second side for another minute. Stir and continue cooking to desired level...about 2 minutes for medium. 4. Arrange the beef on top of the watercress salad and serve immediately.