Shaking Beef (Bo Luc Lac)
  • 1½ lb. beef filet, trimmed of excess fat and cut into 1 inch cubes
  • 2-3 cloves of garlic, chopped
  • 1 tablespoon sugar plus 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • ½ cup plus 1 tablespoon vegetable oil
  • ¼ cup rice vinegar
  • ¼ cup mirin
  • ¼ cup soy sauce
  • 2 teaspoons fish sauce
  • 2 tablespoons melted butter
  • 1 red onion, sliced
  • 3 green onions, chopped
  • 3-4 handfulls wild arugula
  • 1 lime, freshly squeezed
  • Salt and Pepper to finish
  1. Trim the fillet of any excess fat and sinew, cut into 1 inch cubes and place into a non metal bowl. Add the chopped garlic, 1 teaspoon of sugar, 1½ teaspoons of kosher salt, ¾ teaspoons fresh black pepper and 2 tablespoons vegetable oil. Mix well and marinate for at least 2 hours. Prepare the dressing by combining ¼ cup rice vinegar, 1 tablespoon sugar, ¼ cup mirin, 5 tablespoons soy sauce, 1 tablespoon fish sauce and 2 tablespoons melted butter (the dressing can be made ahead of time; just warm slightly before serving). Slice the onion into strips, toss with a little vegetable oil and roast in 450° oven for 8 minutes, set aside. Thread the beef onto skewers and grill over a hot fire until seared on the outside and rare on the inside. Do not overcook! When the meat is cooked allow to rest for about 5 minutes. Remove the meat from the skewers and toss with the roasted red onions, green onions and dressing. Make a bed of arugula on the serving plate and spoon the meat over the arugula along with the dressing. Squeeze a fresh lime over the top to taste, and season with a little more salt and black pepper. Serve immediately.
Recipe by Have You Eaten, SF? at