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This week, I decided to conquer my fear of beef by cooking Bo Luc Lac (Shaking Beef). You see, beef is a very temperamental meat. Cook too long and the meat is chewy. Cook too short and it’ll “moo” at you. My experience with beef has always been a negative one. Mostly because I use beef to stir fry and each time that I’ve served the dish, I’m disappointed by the texture.
To start my new relationship with beef, I knew that I would also have to get to know my local butcher at Whole Foods. I spent a good 10 minutes at the meat counter asking a bunch of questions about the different cuts. I wanted something very tender and easy to chew but won’t break my piggy bank. Since this is my first time cooking this dish, I didn’t want to get a filet mignon cut in case I screwed up. I asked for the next cut down and the butcher recommended a New York sirloin steak. The New York cut has a small layer of fat but a lot of marbling, which would do well with the recipe if I just cut off the fat. I spent exactly $14.95 for almost 1lb. Note that I bought from Whole Foods so it’s organic, grass-fed, and all the other hippie stuff.
This meal was incredibly easy. Too easy! I’ll be making this for future dinner guests.
Here are photos of tonight’s dinner:
Mr. K prepped the plates. Instead of using Hanh Dam like WC’s recipe, I just used the pickled red onions.
So WC said to leave the meat marinating while the veggies were being prepped, but I’m too impatient. I just added the seasonings, garlic, and cubed the meat, put a plastic wrap over the bowl and shook the shit out of the bowl for a few minutes. Shaking Beef! GET IT?!
Added it to my pan. Left it alone for a few minutes before shaking the pan to mix. I left the pan alone for a few minutes after each shake.
Here they are served on a plate. Eat with rice. So dang good and easy!!!