Us The Remingtons’ Bo Luc Lac Recipe — Vietnamese Shaken Beef 3224

Vietnamese Shaking Beef is seared cubed filet mignon steak sautéed with garlic, onion, butter, and a soy marinade. The beef goes onto a bed of spring mix, watercress (optional), red onions, tomato and/or cucumbers all harmoniously combined in a vinaigrette. Generally served as an appetizer, we like to serve ours with a Singapore-style curried fried rice to make it the main course meal.

Watch The Remingtons make this recipe on Episode 3 of The Great American Cookoff.

Tools:

• Blackstone flat griddle
• Cast Iron skillet
• Grilling Utensils
• Robert Irvine Knives, Robert Irvine bowls, and cutting board

Ingredients for Bo Luc Lac:

• 1 1/2 lbs. filet mignon or beef top sirloin
• 5 cloves crushed garlic
• 1 tbsp agave or sugar
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1 tsp thick or dark soy sauce, or use low sodium soy sauce
• Butter

Instructions for Bo Luc Lac

1. Trim fat off meat and cube into 1” cubes.
2. Add all the seasonings and generously massage into the meat. Let the meat rest until it reaches room temperature.
3. Heat the flat grill until smoking hot. Add 1-2 tablespoons of butter and spread the meat on the grill leaving space between each chunk (this prevents the meat from being boiled) or cook in small batches.
4. Cook for 2-4  minutes, medium rare. The meat will continue to cook while resting. If it’s windy outside and the grill can’t get hot enough, shake the beef on super hot cast iron.

Salad Ingredients

• Cucumber sliced
• Tomato sliced in larger chunks
• Spring mix
• Red onion
• Mint
• Cilantro
• Lime

Dressing

• 1 tablespoon of sesame oil
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoon olive oil
• Salt and pepper to taste
• Garlic powder

1. Make the dressing first and then layer cucumbers, tomato, red onion, and spring mix. Toss salad 15 minutes before serving.

Rice

• 2 ½  tablespoon of Bull Head BBQ sauce
• ½ large white onion
• 3 minced garlic cloves
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Blackpepper
• 3 tablespoons curry powder
• 2 tablespoons sesame oil
• 2.5  tablespoons butter
• 4-5 eggs

1. Cook 2 cups of jasmine white rice at 1:1 water to rice ratio leaving rice slightly dry.
2. Heat up 17” Blackstone Flattop on full blast. Add butter and spread rice over the entire flattop. Then add the following: garlic cloves, white onion, curry powder, fish sauce, sugar, and BBQ sauce. Use the flat grilling utensils to toss the rice.
3. Move rice to the side and crack 4-5 eggs and scramble.
4. Once scrambled incorporate the eggs into the rice. Fold in chopped green onions.

To plate:

Use a small bowl and pack the fried rice. Flip bowl onto a plate. Fan sliced cucumbers and tomato around the edge of a ¼ of the plate. Place mixed veggies beside the rice and add the beef in the well between the rice and mixed veggies.