You see more seafood, chicken and pork dishes in Vietnamese cuisine, because cows are not easily raised and therefore a more expensive meat in Vietnam. This recipe calls for a tender cut of meat, preferably filet mignon (tenderloin). Luc-lac means shaking. The meat is cooked in a super hot skillet, and you shake the skillet or stir the meat pieces so all sides of the meat are seared.

Here you go, Missy TinTin. Shake, Shake, Shake, Shake your Booty :)

For the salad:

• butter lettuce or watercress, or red leaves lettuce
• 1 tomato, sliced
• 1 small red onion, sliced and mixed with 2 T vinegar, 1 T sugar

For presentation, build a bed of lettuce, the slices of tomato circling the edge. The onion mixture will go on top of the beef.

For the beef: Marinade for 1-2 hours:

• 1 lb filet mignon, cut into 1-cm cubes
• 2 T Oyster sauce
• 1 T soy sauce
• 1 t sugar
• sprinkle of black pepper
• 3 cloves garlic, minced
• 1 t cornstarch
• 2 T oil

Heat a wok or skillet until smoking. The skillet needs to be super hot to sear the beef and seal the juice inside. Then add 1 T oil. Immediately add beef, stir once only so all pieces are spread out. Let the meat sear for 30 seconds (meaning: do not stir). THEN toss the meat around and let it sear again. Maybe 2 minutes total, depending on the size of the cubes and whether you like it rare or well-done.

Add the beef on top of the lettuce, and the onion on top of the beef. Serve with rice (red rice!).

Variations:

• Red bellpepper, cubed. Added to the meat after the meat sears.
• Add ground lemongrass to the hot oil. Then add beef.