Soy Glazed “Shaking Beef” Salad with Pickled Onions

Bò Lúc-Lắc

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Preparation info
  • Makes

    4 to 6

    servings as part of a multi-dish meal
    • Difficulty

      Medium

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Often mistaken for a casual affair since it is so quick and easy to prepare, this stir-fry is really an elegant salad. Tender cubes of oyster sauce and garlic marinated beef gain smoky essences in a fiery hot sautœ pan. Then, they’re paired with spiritedly dressed salad and sharp pickled onions. It feels like a “night on the town” in a single dish.

The French introduced the method of sautœing, “shaking the beef,” to Vietnam. The Chinese brought oyster sauce and soy sauce. The Vietna