Bo luc lac
Bo luc lac, Fatty ribeye steak that has been seared and served with aromatic onions, accompanied by tomato rice that has both sweet and acidic flavours. Are you starting to feel a dryness in your mouth? B lc lc is a very approachable dish because it has the classic flavour combination of steak and onions, but with an interesting twist. The most common name for this dish is "shaking beef," but I prefer the term "shaken beef" because it more accurately describes the appearance (since the beef obviously isn't shaking on the plate).
Although "bo" translates to "beef," "lc lc" is most likely an onomatopoeic term referring to the shaking sounds made by the wok as the beef is being cooked. Even though it can be found in a lot of different Vietnamese restaurants these days, one of the reasons I like to make it at home is because it is so simple.
Why do people like Bo luc lac
Before the French colonisation in the 19th century, traditional Vietnamese cuisine didn't make extensive use of beef very often. Because beef was still considered a luxury item, dishes such as b lc lc were only served to members of the upper class or on very special occasions. These days, meat is available at much lower prices, and b lc lc has evolved into a dish that is consumed on a regular basis.
Because we only have a short amount of time to sear the food in the pan, we need to choose something that is both tender and easy to prepare. The tenderloin is always a good choice, but it can be quite pricey. We decided to use ribeye for this recipe because it has a satisfying amount of fat and a robust flavour.
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Ingredients that go into Bo luc lac
For the Marinade
- 2pounds boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes
- 10garlic cloves, minced
- 1tablespoon Maggi seasoning or soy sauce
- 1tablespoon sugar
- 1teaspoon sea salt
- Freshly ground black pepper
For the Salad
- 1medium red onion, cut into paper-thin strips
- 7garlic cloves, minced
- 2tablespoons sugar
- ½teaspoon sea salt
- ¼cup rice vinegar or cider vinegar
- ¼cup extra virgin olive oil
- Freshly ground black pepper
- 1head bibb or Boston lettuce, cored, leaves torn into large pieces
- 1cup shaved fennel bulb
- 1cup baby arugula
- ½cup mint leaves
- 6cherry tomatoes, halved
- 2tablespoons vegetable oil
How to cook Bo luc lac
With regard to the Marinade
Mix the beef, garlic, Maggi or soy sauce, sugar, and a pinch each of salt and black pepper in a bowl and set aside. One hour should be allowed for the food to stand at room temperature.
Regarding the Salad
Onion, two minced cloves of garlic, sugar, salt, vinegar, and olive oil should be mixed together in a large serving bowl. To taste, season the mixture with black pepper after it has been thoroughly mixed. Add lettuce, fennel, arugula, mint and tomatoes. Toss in order to combine.
Put a large skillet on the stove over high heat, and then add some vegetable oil to the pan. Include the remaining five minced garlic cloves. About a minute later, add half of the beef cubes and sear them on all sides while shaking the pan until they reach a medium-rare temperature. Make a reservation, then repeat the process with the remaining beef.
Either place the beef on top of the salad greens and toss it, or serve the salad and beef on separate plates, dividing each item evenly among the four servings. Black pepper, freshly ground, should be sprinkled on top. You can serve this dish with rice or crusty French bread, if you so desire.
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What can Bo luc lac be served together with
In order to prepare the marinade, first cut the meat into cubes measuring one inch on a side. Then, in a bowl, combine the oyster sauce, soy sauce, minced garlic, garlic oil, and sugar. Finally, marinate the meat for at least one hour. This makes for an excellent foundation for flavorful bites of meat.
Before cooking any type of steak, it is best to let it come to room temperature first. This allows you to achieve an even gradient of doneness throughout the steak without leaving the centre extremely rare. To achieve a good sear while preventing the centre from becoming overcooked, you will need to make the necessary adjustments to the heat.
Other popular Vietnamese food
Besides Bo luc lac, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:
Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun
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