Shaking beef

Shaking beef

Loclac

By
From
South East Asian Food

This dish is a Cambodian version of the Vietnamese dish called Bò Lúc Lắc.

Ingredients

Quantity Ingredient
300g fillet or skirt steak
lettuce
cherry tomatoes, halved
1 brown onion, sliced
3 teaspoons tomato puree
1/4 teaspoon sugar
salt, to taste
or 1 teaspoon fish sauce
3/4 teaspoon plain flour
1 teaspoon oil
1-2 tablespoons vegetable oil
1-2 garlic cloves, finely chopped
3 teaspoons vegetable oil, for dressing
1 1/2 teaspoons white vinegar

Method

  1. Cut steak into 3 cm strips and then across into 2.5 cm slices. Line an oval plate with lettuce at one end. Decoratively arrange a row of halved tomatoes and a few slices of onion on top of this.
  2. In a bowl mix together the meat, the tomato purée, sugar, salt or fish sauce, flour and 1 teaspoon oil and leave aside to marinate for a few minutes.
  3. Heat a heavy frying pan then add another 1–2 tablespoons oil and allow it to get hot. Add the garlic and the marinated beef and stir-fry over high heat until brown on the outside but still rare inside. Dish up onto the other end of the plate decorated as above. Mix the 3 teaspoons oil and the vinegar into a dressing and pour over everything.
Tags:
SBS
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