Vietnamese Shaken Beef (Bo Luc Lac)
This dish comes from our florist Vi. She moved to Canada from Vietnam and has been with us for just about a year now. This dish is named after the back and fort
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Serving bowl
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
Ingredients
- 2 lbs boneless beef sirloin, fillet or rib eye cut into 1-inch cubes
- 10 garlic cloves, minced
- 1 tablespoon maggi seasoning, or soy sauce
- 1 tablespoon sugar
- 1 teaspoon sea salt
- freshly ground black pepper, to taste
- 1 medium red onion, cut into paper thin strips
- 7 garlic cloves, minced
- 2 tablespoons sugar
- ½ teaspoon sea salt
- ¼ cup cider vinegar
- ¼ cup extra virgin olive oil
- 1 head boston lettuce, torn and/or microgreens
- 1 cup fennel bulb, shaved
- 1 cup baby arugula
- ½ cup mint leaves
- 6 cherry tomatoes, halved
- 2 teaspoons vegetable oil
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