Country Beef Cubes is a Vietnamese dish that great for dinner entrée, it's real name in Vietnamese is "Thit Bo Lu Lac" which translates to "Shaking beef", perhaps this is because the beef needs to be toss in the wok so that all the sides are seared. My family has been cooking this dish for years.
Ingredients
- 1 1/4 pound Tri-tip(bottom sirloin/culotte) Steak
- 1/2 teaspoon freshly cracked black pepper
- 1 1/2 teaspoons sugar
- 2 cloves garlic, minced
- 2 tablespoons oyster sauce
- 1 teaspoon fish sauce
- 1 tablespoon light soy sauce
- 2 tablespoon canola or peanut oil
2 cups of cooked rice
1 bunch (~2 cups) of watercress (use only the tender leafy parts)
Trim excess fat from the steaks and then cut each into 3/4-inch cubes. In a bowl, combine the pepper, sugar, garlic, oyster sauce, fish sauce and soy sauce. Add the beef and toss well to coat. Set aside to marinate for 20 minutes or up to 2 hours
Heat the oil in a wok or large skillet over high heat. Add the beef and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium done.
When the beef is done, pile the beef on top of the watercress and serve immediately with lots of rice.
Serves about 2-4 people
**I've been asked a few times but you can usually find watercress near by the parsley & other herbs at most grocery stores, it's green & leafy with a peppery, tangy taste to it. This is not to be confused with water chestnuts which are completely different. The heat of the meat wilts the watercress a little and the pan sauce (from the marinade) makes the flavor of the watercress less intense... if you prefer to not use watercress, I recommend using some sort of green leafy lettuce
Also often Mr.HG & I like to add in more vegetables with our meal, so we usually accompany this dish with some cooked carrots or sliced cucumbers.
~Homemade Goddess
Heat the oil in a wok or large skillet over high heat. Add the beef and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium done.
When the beef is done, pile the beef on top of the watercress and serve immediately with lots of rice.
Serves about 2-4 people
**I've been asked a few times but you can usually find watercress near by the parsley & other herbs at most grocery stores, it's green & leafy with a peppery, tangy taste to it. This is not to be confused with water chestnuts which are completely different. The heat of the meat wilts the watercress a little and the pan sauce (from the marinade) makes the flavor of the watercress less intense... if you prefer to not use watercress, I recommend using some sort of green leafy lettuce
Also often Mr.HG & I like to add in more vegetables with our meal, so we usually accompany this dish with some cooked carrots or sliced cucumbers.
~Homemade Goddess
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