For those who don’t know Bo Luc Lac, it’s a Vietnamese dish of beef cubes (usually scotch fillet or rib eye) served with tomato rice and salad. Translated, it means shakey shakey beef, or shaken beef – like a stir fry.
I’ve done a bit of a modern take on it and went the sous vide route, why? Because I can use a cheaper cut of meat like rump or blade and still have tender meat (usually it’s made with scotch fillet). My sous vide machine is Sunbeam Duos bought for me by my lovely girlfriend.
Before you begin, you’ll need (this will serve 4):
- Cheap beef – 800g of rump (discounted one too)
- Onions – 1 large
- Garlic – 4 cloves – diced finely
- Oyster sauce – 3tb spn
- Soy sauce – 2tb spn
- Sesame oil
- Neutral oil – Canola
- Salt and pepper
To sous vide, i pat my beef dry, sprinkled on a few drops of sesame oil, salt and pepper. Vacuum sealed it, then dropped it into the sous vide machine.
Settings? 50 degrees for 4 hours – aiming for rare here as the meat will cook a little further on the wok (and also because this is for lunch, I want to keep it on the rarer side as the microwave will cook it further). When done, I put the meat into the fridge (again this is to prevent overcooking when tossed on the wok.
The result? Consistently rare beef throughout.
Once cool, dice up the meat into 1.5 – 2cm cubes.
Then marinate the meat – oyster sauce, soy sauce, sesame oil, diced garlic and 3 tablespoons of regular oil (typically I’d add salt, pepper and sesame oil, but that was added earlier). Toss, and let it sit for a while – the flavours here are quite strong so you don’t need to leave it for hours.
In the meanwhile, chop up a large onion into large chunks. I just half the onion and then cut it into 12 portions.
Final step is to get you work and shake it up, importantly though, because I don’t have a proper wok burner, I cook my beef in small batches. It’s important to keep the work hot and smoking.
Heat up your wok til it’s hot, add some oil and quickly toss the onion in, keep tossing until all the chunks break up. Next add your beef and keep stirring/shaking, you want to ensure a nice brown colour on all sides of the meat. The goal here is to brown the meat.
The end result – for lunch I served this with a basic tomato pasta and a side of salad; lettuce, tomato and capsicum.