Monday, July 11, 2011
Bo luc lac (Wok tossed black pepper beef)
The literal translation of 'Bo luc lac' is shaking beef, referring to the shaking and tossing action when cooking this dish. Without a doubt, it's one of my favourite beef dishes. I like to use lots of freshly crack pepper, I love the burst of pepper flavour when biting into it. Most of the time when I eat out, it's serve with red rice. But when making it at home, I like to serve it with a watercress salad and pickle onions
250g sirloin beef, cut into large chunks
1/2 tsp salt
1/2 tsp White pepper
1 clove garlic, minced
1/4 onion, cut into large chunks
1 tbsp oil
Bo luc lac sauce
1 tbsp sugar
1 tbsp oyster sauce
1 tsp thick sweet soya sauce
1/2 tbsp freshly crack black pepper
1/4 tsp sesame oil
1/2 tbsp butter
1. Prepare the Bo luc lac sauce by mixing the ingredients together and set aside until needed.
2• Cube the beef and season with salt and pepper.
3• Heat up a wok or non stick pan on high with 1/2 tbsp oil and sear beef for 2 minutes. Push beef to one corner of the wok.
4• Add 1/2 tbsp oil and toss in onion and garlic, followed by the Bo luc lac sauce.
5• Toss all together until sauce reduce and thickens a little. About 30 sec
6• Add in the butter and toss a couple of times and remove from heat.
7. Enjoy with a watercress salad or rice.
Watercress salad and pickled onions
1/2 red onion, finely sliced
1 tbsp sugar
1 1/4 tbsp white vinegar
1. Dissolve sugar in vinegar, and toss in the sliced onions. Set aside for 5 mins or until needed.
2. Plate up the watercress, use the pickling juice as the dressing and position the pickled onions on top.