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Recipe Name: Shaking Beef (bo Luc Lac) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1/2 Cup(s) Soy vinaigrette
2 White scallions, cut up
1 1/2 Pound(s) Beef sirloin, cubed
1 Teaspoon(s) Ground black pepper
5 Cloves garlic, minced
1/4 Cup(s) Vegetable oil
3 Tablespoon(s) Soy sauce
2 Bunches watercress, torn
2 Tablespoon(s) Sugar
1 Red onion, thinly sliced
1 1/2 Tablespoon(s) Dry Sherry
Prepare the soy vinaigrette and set aside. 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. When
ready to serve, put the watercress and onion on a large platter and
toss with the vinaigrette. 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 File

Nutrition (calculated from recipe ingredients)
Calories: 309
Calories From Fat: 150
Total Fat: 16.9g
Cholesterol: 23.8mg
Sodium: 671.6mg
Potassium: 48.7mg
Carbohydrates: 27.9g
Fiber: 4.2g
Sugar: 6.5g
Protein: 11g

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