Date Night · Vietnamese
Bo Luc Lac
Wok-seared beef cubes caramelized to perfection, served over crisp watercress and onions.
Why This Works
The wok-searing technique creates a 'Wok Hei' smoky flavor that elevates simple steak to restaurant level.
The Upgrade
Serve with a small side of lime juice mixed with salt and white pepper for dipping.
Chef's Secret
Michelin TechniqueRoom temperature beef is crucial; cold meat will drop the pan temperature and steam rather than sear.
Ingredients
Total time including resting: 30 min
Directions
Marinate beef with half the garlic, soy sauce, oyster sauce, and sugar.
15 minHeat a heavy carbon steel pan over high heat until smoking.
2 minAdd oil and sear the beef in a single layer until deep brown crust forms, about 2 minutes per side.
4 minAdd onion wedges and sauté until slightly softened.
2 minAdd remaining garlic and butter, tossing rapidly until the beef is glazed and aromatic.
1 minLay watercress on a plate and pile the seared beef on top.
1 minFinish with cracked black pepper for a sharp punch.
1 minWine Pairing
Pinot Noir
Red Wine
The BottleDomaine Drouhin Oregon Pinot Noir
The silky, light-to-medium tannins of a refined Pinot Noir pair perfectly with the caramelized sear on the beef cubes. It has enough fruit-driven energy to balance the savory watercress.
Nutrition per Serving
450
calories
38g
protein
10g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tomato Rice
Rice cooked with a hint of tomato paste and garlic absorbs the savory beef juices.
Ingredients
Directions
Sauté the garlic in butter over medium heat until fragrant, roughly 1 minute.
Whisk in the tomato paste, cooking for 2 minutes to caramelize slightly.
Add the rice, stirring thoroughly to coat every grain in the tomato-garlic base.
Pour in the stock and salt, bringing the liquid to a rapid boil.
Reduce heat to the lowest setting, cover tightly, and simmer for 18 minutes.
Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
Side Dish
Pickled Carrots and Daikon
Sweet and sour pickles provide the acidity needed to brighten the rich, caramelized beef.
Ingredients
Directions
In a medium bowl, combine the julienned daikon and carrots with the salt, massaging firmly for 1 minute to soften the fibers.
Rinse the vegetables under cold water and drain thoroughly, squeezing out excess moisture.
In a separate jar or bowl, whisk the warm water, vinegar, and sugar until completely dissolved.
Submerge the drained vegetables into the pickling liquid.
Allow the mixture to steep at room temperature for at least 15 minutes before serving.
Drain before plating alongside the Bo Luc Lac to maintain the texture.
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