“Get out in that kitchen and rattle those pots and pans.”
When I slumber, I dream of ingredients, and Vietnamese food's delicate scents and flavors whispered to my sleeping brain last night. The urge to get up and run to the grocery store was almost as immediate as the need to swing a pan over the flame, and shake, rattle, and roll.
Vietnamese cuisine is one of the lightest and healthiest on the planet. It’s also one of the most flavorful. A few simple ingredients, seasoned and served raw or cooked quickly, compose elegant food that’s absolutely more-ish to eat because you simply want to eat more and more and more.
Shaking Beef —the Vietnamese name is Bò lúc lắc, from the French, bœuf lôc lac— was my fix. Choose a higher cut of beef if you want to be more authentically Vietnamese, or choose a lesser cut for the Cambodian take.
SHAKING BEEF
INGREDIENTS
1 pound tri-tip beef steak, or other cut. Freeze for 20 minutes, before slicing into thin strips. Remember to cut against the grain for the tenderest pieces. If you want your beef to be medium-rare, cube the beef instead.
4 garlic cloves, peeled and minced
1½ Tablespoons plus 1 Tablespoon and 1 teaspoon tamari or soy sauce (divided for you to use in the different recipe parts)
1½ teaspoons plus 1 Tablespoon sugar ((divided for you to use in the different recipe parts)
½ teaspoon plus ½ teaspoon salt (divided for you to use in the different recipe parts)
½ teaspoon plus ½ teaspoon freshly ground black pepper (divided for you to use in the different recipe parts)
2 limes, zested and juiced
2 Tablespoons plus 2 Tablespoons vegetable oil (divided for you to use in the different recipe parts)
half of a small red onion, sliced thinly
1 Tablespoon unseasoned rice vinegar
2 or 3 handfuls of arugula
1 cup micro arugula sprouts
1 cup of sliced cherry tomatoes
METHOD
BEEF MARINADE
In a bowl, add the beef, garlic, tamari, 1½ teaspoons sugar, ½ teaspoon salt, and ½ teaspoon black pepper.
Toss to coat the meat.
Rest the marinating beef at room temperature as you prepare the rest of the ingredients.
SHAKING BEEF
In a bowl, whisk together the lime zest, lime juice, 2 Tablespoons of vegetable oil, 1 Tablespoon of sugar, ½ teaspoon salt, and ½ teaspoon of black pepper. Reserve.
In another bowl, toss the onions and tomatoes with the rice vinegar.
On a platter, arrange the arugula and micro arugula.
Scatter the onions and tomatoes over the arugula.
In a wok or a large cast iron pan, heat 1 tablespoon of oil over medium-high heat.
Add half of the marinated beef.
Cook for two minutes without shaking the pan or trying to move the beef.
Vigorously shake the pan to flip the beef. If you feel the need, use tongs.
Because the meat is sliced thinly, it will cook quickly.
Transfer the cooked meat to the platter, placing the meat on top of the arugula.
Heat another tablespoon of oil in the pan and cook the last half of the beef.
Add the cooked meat to the platter.
Stir the dressing and drizzle half of it over the beef and greens.
Serve with rice and pass the extra dressing around the table.
For your enjoyment, Bill Haley and The Comets’ Shake, Rattle, and Roll
I think that Bradley will love this dish!
My kind of meal, Chef. I have just realised that I have not had beef in weeks. What is up with that? When next I do my groceries, I shall make sure I get what I need to make this beauty. Yumm-o. Plus, in my bid to shed my extra "insulation", healthy is definitely my go-to lately! That, and moving my arse.