Vietnamese Shaking Beef
Bo Luc Lac

This recipe has its origins in Vietnam (Bò Lúc Lắc) and Cambodia (Lok Lak). However, it could be a dish of French influence, this is suggested by the use of beef and tomato paste. The sauces used for the marinade can also evoke a Chinese influence.
Choose tender beef pieces. It is important to cooked over high heat, so the beef will have a good taste, just be careful to grill it only slightly because it must remain tender and almost melting.
Stir-fried rice with tomato is also specific to this dish. Eat with vegetables, salad, onions with vinegar and a quick dipping sauce made with lemon juice, salt and pepper. Bon appétit.