Bo Luc Lac - 'Black Angus Rump wok tossed with soy and sesame'

Bo Luc Lac

Black angus rump wok-tossed with soy and sesame

“This is one of Red Lantern’s most popular dishes. We use Black Angus for this dish – Angus being the area in Scotland where this cattle breed originated. It has a high degree of marbling, which makes this beef so succulent. You must not overcook this great meat: we only wok-char the sides of the cubes and wok-toss for no more than 5 minutes. The wok should be flaming, literally – you need intense heat to capture the beef’s flavour.”  (Luke Nguyen from Secrets of the Red Lantern)

 

Serves 4
Ingredients:

500g (1 lb 2 oz) Black Angus beef rump or eye fillet
3 tablespoons lucky sauce
1 tablespoon oil
1 garlic clove, crushed
½ small onion, cut into large dice
50g (1 ¾ oz) butter
pinch of salt
pinch of cracked black pepper
1 tomato, sliced
1 Lebanese (short) cucumber, sliced
2-3 tablespoons dipping fish sauce

Method:

It’s best to cook this dish in small batches to maintain the highest possible heat in the wok. Cut the beef into 1.5cm (5/8 in) cubes, then marinate it by massaging the lucky sauce into beef and letting it stand for 5 minutes. Drain the excess marinade from the meat before cooking.

Heat the wok over the highest heat until smoking hot. Drizzle the oil around the top of the wok, allowing it to run down the side and into the middle. This should be done quickly and the oil ignite into flames. Add the beef in batches and seal it on all sides, shake and toss the beef in the wok. The beef should be charred and the wok flaming. Add the garlic, onion and butter to the wok and continue to stir-fry, moving the ingredients around with a wooden spoon or wok ladle. Cook the beef to your liking (ensuring you don’t overcook the meat) – medium-rare should take 3-5 minutes. Add a pinch of salt and cracked pepper and turn out onto a serving plate. Serve with red rice and a salad of tomato and cucumber dressed with dipping fish sauce.

Sot Luc Lac - Lucky sauce

Makes 2 tablespoons

Ingredients:

125mL (4 fl oz / ½ cup) oyster sauce
3 tablespoons hot water
2 teaspoons sesame oil
2 teaspoons caster (superfine) sugar

Method:

Combine all the ingredients and mix well.

http://www.redlantern.com.au/crown/