Down the Bunnie Hole: Bo Luc Lac (Vietnamese Beef)

I have accepted the sad fact that there aren't Saigon Cafes or Pho places (shout out to pho dài Loi and pho bac) here in CT at every corner like in Atlanta, so I resorted to google and researched Bo Luc Lac to satisfy my recent craving :) So here is my take on Bo Luc Lac (Vietnamese Beef). I used Grass Fed Organic Beef and all organic fresh ingredients because that is my preference but it is completely optional. The one good thing about CT is the access to fresh and organic produce for not that much more money-wise.

This recipe was plenty enough for 2 people- the hubby eats about 2 person portion so technically 3 people could probably work.

INGREDIENTS:
Beef Marinade
1.5 lbs beef filet (or any cut you like) cut into 1″ cubes
2 tbs minced garlic
1 sweet onion diced into 1" pieces
1 tbs sugar
2 tbs oyster sauce
1 tbs fish sauce
1 tbs sesame oil
1 tsp thick soy sauce
Fresh ground black pepper as desired
Garlic powder as needed

2 bunches of spring mix salad
1 Tomatoe thinly sliced
1 Cucumber thinly sliced
1 Scallion thinly diced for garnish
1/2 Red onion thinly sliced for garnish
2 Eggs
Sesame Seeds for garnish

Jasmine or Yellow Rice Steamed
Cooking oil for frying- I use olive oil but again it's optional what type of oil you want to use

STEPS:
Prepare marinade by combining garlic, oyster sauce, sugar, diced sweet onion, fish sauce, thick soy sauce and sesame oil to coat the beef sprinkle freshly ground black pepper and a dash of garlic powder n let it marinate at least half an hour but preferably 1-2 hrs in the fridge. I had time so I let it marinate for 1 and 30 minutes and it was delicious.

Prepare jasmine or yellow rice per package directions. I just prepared jasmine rice in the rice cooker.

Thinly slice the tomatoe, cucumber, and red onion. Prepare a bed of spring mix salad w sliced tomatoes, cucumber, and red onion on the side on a serving platter and set aside.

Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary.
Transfer beef to bed of spring salad and tomatoes. You can drizzle fish sauce vinaigrette if desired over the beef and greens.

My friend Donna has a great fish sauce recipe here you could use along with spring summer roll.

Serve with steamed rice with a fried egg on top garnished w sesame seeds and green onion.

I like to dip the meat in a sauce mixture of hoison sauce with siracha and hot garlic chili sauce.