Bò Lúc Lắc (Shaking Beef)

2 hrs 15 min4 servings

Vietnamese stir-fried beef tenderloin cubes seared until crusty, tossed with caramelized onions and a tangy vinegar sauce, served over greens.

prepTrim beef tenderloin and cut into 1-inch cubes
prepPeel and thinly slice red onion
prepTrim scallions and cut into 1-inch lengths
prepWash and dry watercress or lettuce
prepCut limes into wedges
1 ½ to 2 pounds / 680–900 g beef tenderloin, cut into 1-inch cubes	Marinate beef, garlic, sugar, salt, pepper & oil, 2 hrs	Sear marinated beef in wok over high heat until brown, ~5 min	Add half the onion & scallions, stir 30 sec	Add half the sauce, shake pan to release beef	Add half the butter, shake until melted	Remove beef; repeat with remaining meat, onion, scallions, sauce & butter	Plate beef over watercress, pass seasoning mix & lime wedges
2 tablespoons chopped garlic
1 tablespoon sugar (for marinade)
1 teaspoon salt (for marinade)
¼ teaspoon pepper (for marinade)
1 tablespoon neutral oil (for marinade)
60 ml rice-wine vinegar	Whisk vinegar, sugar, wine, soy & fish sauce
1 tablespoon sugar (for sauce)
60 ml rice or white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon salt (for seasoning mix)	Mix salt & pepper in small bowl
1 teaspoon pepper (for seasoning mix)
1 red onion, peeled and thinly sliced
3 scallions, trimmed and cut into 1-inch lengths
2 tablespoons butter
2 bunches watercress, washed and dried (or 1 head red leaf lettuce)
2 limes, cut into wedges

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