MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Black Angus Beef w/Lucky Sauce (bo luc lac)
Categories: Beef, Vegetables, Herbs, Sauces, Rice
Yield: 4 Servings
500 g Black Angus beef rump or
- eye fillet, in 1.5 cm pcs
3 Cherry tomatoes; quartered
1/2 Carrot; shredded
1 c Watercress sprigs
1/2 c Mixed herbs; such as perilla
- (shiso)*, coriander, mint
- and Vietnamese mint *
2 tb To 3 tb nuoc cham
1 tb Oil
1 cl Garlic; crushed
1/2 sm Onion; chopped
50 g Butter
Steamed jasmine rice; to
- serve
MMMMM------------------------LUCKY SAUCE-----------------------------
125 ml (1/2 cup) oyster sauce
2 ts Sesame oil
2 ts Caster sugar
* Perilla and Vietnamese mint are available from Asian
food shops.
TO MAKE LUCKY SAUCE, combine all the ingredients and 60
ml (1/4 cup) hot water in a large bowl. Makes 180 ml (3/4
cup).
Place beef and 60 ml (1/4 cup) lucky sauce in a bowl and,
using your hands, massage sauce into beef. Marinate for 5
minutes. Remaining sauce will keep in an airtight
container in the fridge for up to 1 week.
Meanwhile, place tomatoes, carrot, watercress and herbs
in a bowl. Add nuoc cham to taste and toss gently to
combine.
Heat a wok over high heat until smoking. Working quickly,
add oil and swirl to coat wok. Drain marinade from beef
and cook in batches, shaking the wok to seal the meat on
all sides; the beef should be charred and the wok
flaming. Return all the beef to the wok with garlic,
onion and butter, and stir-fry for a further 3 minutes
for medium-rare or until cooked to your liking.
Season beef with salt and freshly ground black pepper.
Serve immediately with rice and watercress salad.
COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20 C.
We use Australian tablespoons and cups: 1 tsp equals 5
ml; 1 tbs equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are
lightly packed.
All vegetables are medium size and peeled, unless
specified.
All eggs are 55-60 g, unless specified.
As seen in Feast magazine, Sept 2011, Issue 1.
Recipe by Luke Nguyen
RECIPE FROM:
http://www.sbs.com.au
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