SHAKING BEEF (BO LUC LAC)

SHAKING BEEF (BO LUC LAC) image

Yield 6

Number Of Ingredients 31

Ingredients

Beef Marinade:
1/4 cup peanut oil or canola oil
2 tablespoons fresh lime juice
3 tablespoons fish sauce (nam plam)
3 cloves of thinly sliced garlic
1 tablespoon ponzu (mizkan brand@ local Asian market or Fairway)
2 tablespoons oyster sauce
2 teaspoons soy sauce
1 teaspoon tamarind concentrate (Fairway asian market)
3lbs. of Sirloin cut up into 2" pieces
2 red onions, sliced and sautéed in 2 tablespoons oil until soften and lightly golden. Toss with 3 tablespoons of vinaigrette. Set aside in pie dish and keep warm in low heat oven.
Vinaigrette:
1/4 cup lime juice
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup Ponzu sauce
3 tablespoons of sugar
1 teaspoon (sambal-olek) chile sauce
1 teaspoon soy sauce
1 teaspoon fish sauce
Salad ingredients:
1 cup fresh watercress
4 cups total of chopped romaine hearts, arugula, spinach (or mixed mesclun salad)
1/3 cup basil leaves (small leaf preferable, or Thai basil),
1/3 cup fresh mint leaves
1/4 cup thinly sliced scallions
2 cups of fresh sliced pineapple
Sautéed Vietnamese Eggplant (optional):
4 asian eggplants or 3 baby eggplants, each halved lengthwise, and each side cut into eight pieces.
2 tablespoons peanut oil or canola oil.
1 teaspoon Kosher Salt

Steps:

Beef Marinade: Combine all the marinade ingredients into a pourable container and whisk mixture until completely incorporated and the sugar is dissolved. Place sirloin pieces in a ziplock bag thats large enough to hold all the meat. Pour 1/2 cup marinade into bag, seal and place flat on counter. Turn bag over every 1/2 hour for 2 hours. Or place bag in refrigerator and chill over night until 1 hour before using. Let the meat come to room temperature if you chill it. *****Mix all the herbs and greens together***** Divide among 4-6 plates. Top with pineapple. Make Vinaigrette : Mix together all vinaigrette ingredients and set aside. It's going to be used on red onions and eggplant. It's also going to be used to drizzle over the final plated dish. For Eggplants: Wipe out the onion pan, add 3 more tablespoons of oil and heat to med high. When the oil begins to shimmer, CAREFULLY drop in eggplant. Position them so that at least one side is laying flat in pan. Lower heat to medium low and allow it to sauté, undisturbed, for a couple of minutes or until they begin to golden in color. Flip sides and repeat. When they're done, put them in a pie dish and drizzle with 2-3 tablespoons of the vinaigrette. Place the eggplant in warming draw or 150 degree oven. For Beef: Drain the meat in a colander so that it's not too wet when it hits the pan; otherwise it'll steam! Heat up an oiled large cast iron grill pan over 2 burners, or (2) 12" cast iron pans (stainless will work too). Carefully place the meat onto the pan or pans and quickly arrange so that they're all spaced apart. Let each side cook for 2 minutes without disturbing them. (So that they sear.) Then flip the pieces and repeat this step. Top plates with marinated onion, eggplant (if using) and sautéed beef. Drizzle with vinaigrette. Accompany with rice.