Carne Salteada (Bò Lúc Lắc)
Principal1 h 35 min4 porcionesMediaSobre esta receta
Un clásico vietnamita-francés muy amado, Bò Lúc Lắc presenta tiernos cubos de carne de res marinada sellados rápidamente en un wok o sartén muy caliente — agitados y tossed para crear una costra profundamente caramelizada — luego servidos sobre una brillante ensalada de berros con una salsa de inmersión picante. El nombre literalmente significa "carne agitada", un guiño al constante movimiento de agitación que le da al plato su carácter distintivo. Esta versión casera es accesible, confiable y digna de restaurante.
Instrucciones
- 1
Cut the Beef Sirloin or Ribeye into 1½-inch cubes. Pat every surface very dry with paper towels — this is the single most important step for getting a good sear. In a large Mixing Bowl, whisk together the Oyster Sauce, Soy Sauce, Fish Sauce, Sugar, Sesame Oil, Black Pepper, and Garlic minced. Add the Beef Sirloin or Ribeye and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours. Before cooking, remove the Beef Sirloin or Ribeye from the fridge and let it sit at room temperature for 15–20 minutes.
- 2
In a small Mixing Bowl, combine the Lime Juice, Salt, and Black Pepper. Stir until the Salt dissolves. Taste and adjust — it should be bright, salty, and peppery. Set aside.
- 3
In a medium Mixing Bowl, whisk together the Olive Oil, Rice Vinegar, and Sugar. Add the Watercress and thinly sliced Red Onion and toss gently to coat. Arrange on a large serving platter. Place the Tomatoes wedges around the edges. Set aside — the salad will lightly wilt when the hot Beef Sirloin or Ribeye is placed on top, which is intentional.
- 4
Remove the Beef Sirloin or Ribeye from the marinade and pat the cubes dry again with paper towels. This second pat-dry is key — excess moisture will steam the Beef Sirloin or Ribeye instead of searing it. Discard the used marinade.
- 5
Heat a large Wok or heavy Skillet over ^[the highest heat your stove allows]. Let it get screaming hot — at least 2–3 minutes. Add 1 tablespoon of the Neutral Oil and swirl to coat. You should see wisps of smoke. Add the Garlic smashed cloves and stir for 15 seconds until fragrant but not burnt.
- 6
Add half the Beef Sirloin or Ribeye cubes in a single layer — do not crowd the pan. Cook in two batches if needed. Let them sear undisturbed for 45–60 seconds to build a deep brown crust on the bottom. Then shake the pan vigorously (or use Tongs to toss) every 30–45 seconds, searing all sides. Cook for a total of 2–3 minutes for ^[medium-rare], or 3–4 minutes for ^[medium]. Transfer to a plate and repeat with the remaining Neutral Oil and Beef Sirloin or Ribeye.
- 7
Return all the Beef Sirloin or Ribeye to the pan over ^[high heat]. Add the Butter and toss everything together for 30 seconds until the Butter melts and coats the Beef Sirloin or Ribeye in a glossy, caramelized sauce.
- 8
Immediately pile the hot seared Beef Sirloin or Ribeye on top of the prepared Watercress salad platter. The heat will gently wilt the greens. Serve right away with the Lime Juice-pepper dipping sauce on the side. Each bite of Beef Sirloin or Ribeye gets dipped in the sauce before eating. Serve with steamed jasmine rice.
