I picked this Vietnamese recipe because of its name. Luc Lac means the “shaking” of the beef, or really, the tossing of the meat in a hot wok after a quick sear. I wanted a flavorful beef dish without putting too much effort in cooking. The original recipe asked for filet mignon, but I downgraded to top sirloin and sliced it in smaller pieces to cook easier and quicker.
Watercress is good as a bed for this dish, but loose spinach leaves worked just as well. The bitterness of the greens made a great contrast to the Vietnamese flavor of the beef. I also love that as soon as you add the cooked beef on them, they wilt and make them a part of the entire meal.
1 lb beef sirloin, cut into 1/2-inch piece
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup white sugar
juice from 1 lime
2 tbsps butter
1 red onion, thinly sliced
2 stalks of scallion, chopped
1. In a medium bowl, add the beef pieces and toss with salt. Refrigerate and let marinate for at least an hour.
2. When ready to cook, whisk together the soy sauce, oyster sauce and sugar in a bowl until the sugar has dissolved. Then whisk in the lime juice with some pepper.
3. In a large skillet over high heat, add some oil. Right before the oil begins to smoke, add the sirloin and sear, without stirring, for 1 minute. Use a spatula to turn the beef over and cook on the other side for another minute. Add the butter, soy sauce mixture, red onion and scallions. Cook, stirring often, until the meat, red onion and scallions are well coated with the sauce, about 1 minute.
4. Arrange the spinach greens on a platter and spoon the beef over the greens. Serve immediately and pour the sauce from the skillet on top to wilt the vegetables.