Sunday, September 13, 2009

Meat + Booze = Luc Lac Beef

Once upon a whim, I went to the Green Papaya and ordered Luc Lac Beef. I was slightly apprehensive about ordering steak from a Vietnamese restaurant, but then a steaming hot plate of juicy, buttery, tender steak bites was put in front of me.

The steak had an amazing bourbon butter sauce with another flavor I couldn't place. Thanks to Wandering Chopsticks, the secret ingredient was revealed. Fish sauce.

Lots of people shy away from fish sauce. I get it. Its has an aroma. Get over it people! All delicious things are slightly stinky.

Luc Lac Beef (modified from Wandering Chopsticks)

1/2 cup shallots
2 tbs. olive oil

1 lb. top sirloin beef
2 tsp. fish sauce
1 tsp. sugar
1 tsp. black pepper
1 lime
1/4 cup bourbon
Meat tenderizer
butter (optional)

Cut beef into 1 inch cubes. Sprinkle meat tenderizer if available. Trust me, this does wonders! Mix fish sauce, sugar, black pepper, bourbon and the juice of half the lime in a bowl. Set aside.

Cut shallots into thin slices. Heat oil in a wok until very hot (but not smoking). Fry shallots in oil, stirring constantly until starting to brown. The shallots will continue to cook after you pull them out. Don't burn them for crying out loud! Put fried shallots on a towel to drain.

Add butter to the oil. This is gonna get a little splattery! Gently put the beef cubes in the oil. Let those guys sit in there for a little bit and get that beautiful browning that is scientifically proven to make meat more delicious. Stir once one side has seared, and continue until all sides are seared.

Put steamed rice in a bowl. Add salad greens. Put hot meat on top, slightly braising the salad greens. Add beef, pour some sauce on, top off with shallots. Sit down, eat like a carnivore.