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Vietnamese   -   Shaking Beef (Bo Luc Lac)   adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman

  • 1/2 Pound Beef Steak -- cubed
  • 5 Cloves Garlic -- finely chopped
  • 1 Teaspoon Fish Sauce
  • 1/2 Teaspoon Sugar
  • 1/2 Teaspoon Salt
  • 3 Teaspoons Olive Oil
  • 1 Medium Onion -- sliced
  • 1 Tablespoon Vinegar
  • 1 Dash Pepper
  • 1 Tablespoon Olive Oil
  • 2 Cups Watercress Leaves
Directions Combine beef with 4 cloves garlic, fish sauce, sugar, salt and 2 teaspoons of olive oil. Mix and allow to marinate for 30 minutes. Marinate onion in vinegar for 10 minutes, then sprinkle on black pepper and 1 tablespoon of olive oil. Combine watercress with the onion and arrange on a platter. Heat the remaining teaspoon of olive oil in a skillet. Add remaining garlic and stir, then add the meat. Fry quickly until seared on the outside. Pour over the watercress and serve.
Serves 6
Time to Make 0:00

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