Bo Luc Lac
PREP TIME
15m
COOK TIME
4m
TOTAL TIME
2h 19m
YIELD
2-4
INGREDIENTS
Marinade:
1 lb Rib-eye, 1” cubes
1 Tbs soy sauce
1 Tbs fish sauce
¼ tsp dark soy sauce, optional
1 Tbs sugar
1 tsp black pepper
2 tsp canola oil
Cooking:
1 Tbs cooking oil
2 Tbs unsalted butter
4 cloves garlic, chopped
1 shallot, sliced
3 to 4 green onions, cut in half and cut into 2” pieces
Dipping Sauce:
1 lime
½ tsp salt
¼ tsp black pepper
INSTRUCTIONS
Combine all ingredients to marinate beef in a large mixing bowl and mix well with your hand. Cover with a plastic wrap and let it marinate for 2 hours in a refrigerator.
Meanwhile make lime dipping sauce by adding all ingredients together in a small mixing bowl. Set aside.
Heat a large cast iron skillet over high heat; add cooking oil and swirl to coat.
Add marinated beef, spread as one layer so they will sear nicely. Cook 1 minute each side, or until nicely seared and cooked until your desire doneness.
Add butter, garlic, shallot and green onions, stir everything together and cook until vegetables got soften, about 30 seconds.
Remove from heat, transfer to a serving plate and serve immediately with lime dipping sauce.
NOTES
Beef steak tomatoes are ideal
Serve on bed of baby cress and tomatoes and/of salad of your choice
About Bo Luc Lac
No interesting story here. Just that our favorite food blogger/chef/youtube personality, Seonkyoung Longest, introduced us to this traditional Vietnamese steak dish and it was bomb.com. That is all. It’s yummy, really quick to make (aside from the 2h marination time), and super flavorful. What’s not to love?
