Experience the deliciousness of tender and juicy steak, marinated to perfection with a blend of caramelized onions, roasted garlic, and Newman’s Own Garlic Vinaigrette. This dish is packed with umami and is served on a bed of crisp lettuce and ripe tomatoes, making it a delightful treat for your taste buds. Get ready to meet your new favorite dish!
To celebrate AAPI Month, I’ve added a unique twist to my Vietnamese Shaking Beef recipe by incorporating Newman’s Own Garlic Vinaigrette. This adds a burst of tangy flavor, enhancing the traditional taste with a modern twist.
Tips:
- For a more even sear, you can add the minced garlic to the sauce instead of the marinade. This helps in preventing the garlic from burning during the searing process and ensures a smooth and balanced flavor.
- Ribeye steak is the ideal choice for Bò Lúc Lắc. Opt for a piece that is thick cut and well marbled. This cut is very forgiving and remains tender even if it’s slightly overcooked, making it perfect for achieving the desired texture and flavor.
Ingredients (2 servings):
Beef:
- 1.35 lbs boneless ribeye steak, known for its tenderness and rich flavor
- 1/2 bulb garlic cloves, minced to enhance the savory profile
- 1/2 tsp black pepper, freshly ground for a touch of spice
- 1 tbsp molasses or brown sugar to add a hint of sweetness
- 1 tbsp soy sauce, providing a salty and savory base
- 1 tbsp fish sauce, adding depth and umami
- 2 tbsp Newman’s Own Garlic Vinaigrette for a zesty kick
- 1 tbsp neutral oil, for searing the beef to perfection
Sauce:
- Leftover excess marinade to maximize the flavors
- 1/4 cup filtered water to adjust the sauce consistency
- 1 tbsp cornstarch to thicken the sauce
- 1 tbsp unsalted butter to add richness
- 1 small red onion (about 110 g), julienned for a slight crunch and sweetness
Salad:
- 1 head green lettuce, washed and crisped to provide a fresh base
- 1 small red tomato, sliced for a burst of color and flavor
- 1 lime, sliced to add a refreshing citrus touch
Instructions:
- Start by cutting the ribeye steak into 3/4 or 1-inch cubes and place them in a mixing bowl. The size of the cubes ensures they cook evenly and absorb the marinade fully.
- In the mixing bowl, combine the minced garlic, freshly ground black pepper, fish sauce, soy sauce, molasses, and Newman’s Own Garlic Vinaigrette. Mix well to ensure the beef is evenly coated. Let the mixture marinate for 15 minutes to infuse the flavors deeply into the meat.
- Heat a pan over medium heat for 2 minutes to ensure it’s hot enough for searing. Add the neutral oil and heat for an additional minute. This step is crucial for achieving a perfect sear on the beef cubes. Cook the marinated beef in batches to avoid overcrowding the pan, which helps in getting a nice brown crust on the meat. Reserve the marinade and set the seared beef aside.
- After searing the beef, wipe off the excess oil and garlic from the pan with paper towels. Be sure to leave the flavorful brown bits, known as “fronds,” at the bottom of the pan. These fronds will add a rich depth of flavor to the sauce.
- In the leftover marinade, mix in the filtered water and cornstarch. Pour this mixture into the pan with the fronds and stir until the sauce thickens. Then, add the julienned onions, butter, and the seared beef. Toss everything together until the beef is well-coated and the onions are slightly softened, about 2 minutes.
- To serve, place the fresh green lettuce on a serving plate, top it with the sliced tomatoes, and arrange the beef and sauce mixture over the salad. Serve with a side of lime slices to squeeze over the dish just before eating, adding a refreshing citrus note that complements the rich flavors.
This dish not only brings together a delightful blend of flavors and textures but also celebrates the essence of Vietnamese cuisine with a contemporary twist. Enjoy the savory, tangy, and slightly sweet notes of this Vietnamese Shaking Beef, perfect for any occasion.
