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 Vietnamese - Shaking Beef (Bo Luc Lac)
adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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6
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Time to Make
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0:00
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