Bo Luc Lac 5 Steps
In a mixing bowl, combine the oyster sauce, soy sauce, Maggi seasoning, sugar, sesame oil, minced garlic and sliced shallots, stir to combine. Add in the cubed beef and mix to coat. Allow to marinate in the fridge for 1 hour.
Before cooking, assemble the salad base. On a platter, layer the washed watercress, sliced tomatoes, sliced onion and set aside.
Preheat a wide skillet or cast iron pan over high heat. Add in the vegetable oil then all of the marinated beef mixture, spread into one single layer and sear (it may be necessary to do this in batches to avoid overcrowding) “shake” or turn the beef over after about 1 minute to ensure all sides are seared.
Once both sides of the beef have been seared, remove the pan from the heat and immediately add in about 1/4 of the lime juice, scrape the bottom of the pan to loosen all the browned bits. Top the prepared salad base with cooked beef mixture.
In a small bowl, combine the remaining lime juice with the kosher salt and fresh cracked black pepper. Serve immediately alongside the beef and watercress.