Bo Luc Lac (Vietnamese Beef)

Need a quick, simple, light but filling meal? This should cover it. From start to finish this meal took less than 15 minutes. And even less than that to eat! I marinated my beef overnight but you can just pour it on and cook it or marinate it while you’re chopping up your veggies if you don’t have time. The beef came out so tender, juicy and packed with flavor that I couldn’t resist going back for more and Mike scraped the pan for leftover smear. I haven’t found a gluten free Oyster Sauce yet, so unfortunately these don’t fit that bill. If anyone knows of a GF version or a great alternative, let me know. This beef is great on its own, in a bed of sauteed Gai Lan (chinese broccoli) or in a bowl of quinoa.

INGREDIENTS
2 lb Top Sirloin  Steak – Trimmed of fat and cubed
4 or 5 cloves Garlic – Fresh – Minced
1 tbsp Fish Sauce
1 tbsp Splenda or Sugar
1 tbsp Oyster Sauce
1 tsp Sesame Oil
1 tsp Bragg’s, Tamari or Dark Soy Sauce

METHOD
– Trim beef of fat and cube into bite size pieces.
– In sealable container (if marinating) combine the remainder of the ingredients thoroughly. Add beef and mix until coated. For best results, seal and refridgerate overnight.
– Sautee beef and all sauce in pan for 5-7 minutes or until cooked to your preference. I cooked it until it was seared on all sides and gave it a couple extra minutes. The pieces were just slightly oozing when I turned the heat off.

NOTES
– The original recipe was a Vietnamese Beef Salad with pickled onions. That’s not my style so I served it over sauteed leek, shallot, gai lan (chinese broccoli) and garlic scapes (stems of flowering garlic) I only used salt, pepper, sesame oil and lime juice in the veggies and it was a perfect compliment to the beef.

NUTRITIONAL INFO
Serves 6
Weight Watchers points per serving – 8
Calories – 317.5
Fat – 12.9g
Fibre – .1g
Sodium – 399.8mg
Carbohydrates – 1.4g
Protein – 46.3g

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