Title: Shaking Beef (Bo Luc Lac)
Categories: Beef
Yield: 4 Servings

1/2	c	Soy vinaigrette
2		White scallions -- cut up
1 1/2	lb	Beef sirloin -- cubed
1	ts	Ground black pepper
5		Cloves garlic -- minced
1/4	c	Vegetable oil
3	tb	Soy sauce
2	lg	Bunches watercress -- torn
2	tb	Sugar
1	sm	Red onion -- thinly sliced
1 1/2	tb	Dry sherry

1. Prepare the soy vinaigrette and set aside.

2. In a large bowl, combine the beff with the garlic, soy sauce, sugar, sherry, scallion, pepper, and 2 tb of the oil. Cover and refrigerate 3 hours or overnight.

3. When ready to serve, put the watercress and onion on a large platter and toss with the vinaigrette.

4. In a large skillet over high heat, add the remaining 2 tb of oil and when smoking, add the beff mixture in an even layer. Let it sit in the pan undisturbed, until it forms a brown crust on the bottom, about 1 minute. Now, shake the pan to release the beff, using chopsticks if needed. Cook, shaking the pan occasionally, to desired doneness, about 4 minutes for medium-rare. Spoon the hot beef over the watercress and serve.

Simple Art of Vietnames Cooking by Binh Duong and Marcia Kiesel

Recipe By :

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500

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