Bo Loc Lac (Shaking Beef)
A sizzling, saucy stir-fry inspired by a $3 roadside gem in Cambodia, this peppery steak dish is all about bold flavor that's perfect for a weeknight.
Ingredients
For the steak:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 ½ pounds stir fry beef strips
- 2 tablespoons olive oil
- 8 garlic cloves crushed
- 1 red onion thinly sliced
- ⅓ cup oyster sauce
- 3 tablespoons mirin or other rice-based cooking wine
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons coarsely ground black pepper
For the dipping sauce:
- 1 teaspoon coarsely ground black pepper
- 2 limes juiced
- 1 teaspoon coarse sea salt
For serving: butter lettuce leaves, cucumber, tomato, cooked white rice
Instructions
- Combine the cornstarch and water in a large mixing bowl. Add the beef and toss to coat evenly.
- Heat the oil in a large pan or wok over high heat.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the beef strips, shaking the pan frequently, until the beef has a brown sear (about 5 minutes.)
- Add the red onion, oyster sauce, soy sauce, mirin, fish sauce, sugar, and pepper. Cook until thick and saucy and the onion is softened, shaking pan frequently to prevent burning, 2-3 minutes.
- To make the dipping sauce, in a small bowl, stir together the lime juice, pepper, and salt.
- Serve the beef over lettuce with cucumber, tomato, white rice and dipping sauce on the side.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 26g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 2163mg | Potassium: 723mg | Fiber: 2g | Sugar: 11g | Vitamin A: 18IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 3mg
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