Known in Asia as Shaking Beef Salad, orbo luc lac, this Vietnamese classic is made by shaking — essentially searing — steak in a very hot pan. Jasmine rice or brown rice would be ideal alongside.
Ingredients
Makes 4 servings
Dressing
Salad
For dressing:
Step 1
Whisk all ingredients in small bowl to blend.
For salad:
Step 2
Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
Step 3
Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
Step 4
Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.
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Reviews (37)
Back to Top我非常欣赏这个食谱!我用sirloin for the steak, just one piece cut up into 2- inch chunks was enough for two servings. I also had to substitute romaine for the greens, as our supermarket isn't very adventurous, and doesn't carry watercress, let alone the more exotic greens. I liked the addition of the pineapple; i've nevr had this combination and wasn't sure about it, but it really was nice with the steak. I will be adding this to my summer recipe box!
Aspiring50sHousewife
Brisbane, Australia
10/1/2012
Fantasic have been making this salad for years its great
mwoodard87
san Jose, ça
9/10/2011
The marinated meat tastes nice; however, that is the only nice thing about this recipe. Way too much work for something that is barely edible.
Anonymous
Arlington, MA
7/11/2011
A lovely salad. The combination of flavors is fantastic, and the pineapple gives this salad an incredible twist. I omitted the mizuna leaves (couldn't find them), used only one bunch of watercress and substituted coffee for sherry. It all turned out wonderfully. The next time around, however, I would let the pan get hotter and cook the steak for less time before adding the pineapple.
artscribe
Los Angeles
7/7/2010
good flavors, I liked the dressing as well as the marinade. I only used 1 Tbs fish sauce in the dressing.... and added green onions to the marinade. I used skirt steak and cooked it on the grill. Sauteed the onions and shallot in a pan, then heated the marinade thru and stirred in the pineapple, tossed all with the salad and piled the thinly sliced steak on top. Pretty.
thetomas
Alexandria, NJ
7/6/2009
Mizuna: Japanese greens = spider mustard Notes: Mizuna has tender leaves and a pleasant, peppery flavor. Substitutes: young mustard greens (more pungent) OR arugula
sean_in_az
7/3/2009
I used chicken instead of steak (husband doesn't eat red meat) so I won't review the meat part of this, but the salad dressing was pretty fishy from the fish sauce. While it tasted OK, the smell was pretty overpowering. I'd use a different dressing if I made it again.
Anonymous
Boston, MA
5/31/2009
We loved this salad, especially the dressing. Don't leave out the basil in the salad--it really adds a lot. The only change I made was to use sliced tomato instead of the pineapple b/c of availability. Tomatoes worked really well as a substitution.
Anonymous
St. Louis, MO
10/5/2008
Great salad! Dressing is very good, but if you are sodium-conscious or just don't like it too salty, go easy on the fish sauce. I used one tbl spoon and thought it really didn't need more than that.
katka74
3/10/2008
Wow! I was searching for something to make with my end-of-season Thai Basil (other than stir fry). This was simply amazing. I used some nice herb mix salad I had (that already had mizuna & watercress in it) with some baby spinach. I don't care for cucumbers, but I added some fresh tomatoes from our garden. The marinade on the NY strip was fantastic...might do that again with just the steak. I think the key here is to get a large skillet very, very hot. I used peanut oil which has a high burning point. The steak seared beautifully. I used a tip from another poster and only cooked the steak for about 1 minute or so per side. This will be a weeknight staple, and perhaps a company special dinner, especially if adding a bit of bean thread noodle to the salad for some carb. I would make the dressing and marinate the steak ahead to make it super easy and quick.
ksinclair
Raleigh, NC
9/17/2007
I loved this dish. Great flavors and not too difficult to make. Now I can stay home instead of going out for "vietnamese" food. My husband loved it along with my 10 year old cousin.
Anonymous
Portland, Oregon
8/29/2007
A perfect salad for a warm summer night. The combination of flavors distinguishes it from most main course salads. My entire family loved it and I made it EXACTLY as instructed. Delicious!
Anonymous
San Jose, CA
7/12/2006
Don't know if I did something wrong but this was very bad. My husband, who will eat anything, literally stopped eating dinner. This is the first time he has ever done that. My greens also wilted after putting the meat on the salad. The flavors of the meat and the dressing were very good, just not together.
Anonymous
North Carolina
8/25/2005
Really enjoyed this summer salad...used pork tenderloin instead of beef and cooked the pork on the grill.
suevp
indianapolis, IN
8/15/2005
Pretty good. I did make some changes though: I added a splash or two of Worcestershire sauce and a tsp. of chinese chili sauce to the marinade (you know, the red chunky stuff that's on the table at chinese restaurants), I added chopped cilantro and sliced green onions to the salad, omitted the mizuna, swapped the bibb lettuce for romaine, and finally sprinkled the whole thing with roasted peanuts before serving. The dressing I made as is, but I found it a little too tart for me.
ceylon22
Hoboken, NJ
8/3/2005
