Vietnamese Shaking Beef Salad

This is definitely one of my favorite Vietnamese dishes. I have fond memories of my dad making this for dinner. In his version the beef was marinated in a sauce that contained lots of soy and sugary ingredients. My version utilizes dates for sweetness and is whole 30 and paleo friendly. The flavors are simple and delicious and just as good as I remember them.

This recipe will feed 4-6 people depending on their appetites. If you are cooking for yourself or just two people I suggest cooking just enough beef for that single meal then cooking fresh beef when you want to have leftovers. Nothing beats freshly seared beef! I’ve always served this meal on a large platter or bowl but you could arrange individual plates for yourself, family, or guests.

Whole 30 Vietnamese Shaking Beef Salad (Bo Luc Lac)

Ingredients:

1.5 pounds of sirloin cut into ½ inch chunks
1 Tablespoon coconut oil

Marinate:
2 Tablespoons date paste
1 Tablespoon coconut aminos
1 Tablespoon sesame oil
2 cloves crushed garlic
¼ cup water

Marinated onions:
½ yellow onion thinly sliced
¼ cup rice vinegar
1.5 Tablespoon date paste
2 Tablespoon water
¼ teaspoon water
Pepper

Salad ingredients:
Lettuce- I used green leaf lettuce but you can use other lettuce or greens like Bibb or arugula
1 tomato cut in half and sliced
½ English cucumber sliced
3-4 radishes cut into thin slices
1 large carrot cut into thin slices

Dipping sauce:
Lime juice from 1 large lime
1 teaspoon salt or more to taste
A few grinds of black pepper

Kitchen equipment needed:
Measuring spoons
Containers with lids for marinating onions and beef
Wok or large pan for sautéing beef
a small bowl for the dipping sauce

1. Start by preparing the marinades for the beef and onions. Combine all ingredients in marinades well and make sure the beef and onions are coated in the sauces. Marinate each the beef and onions for 1-2 hours or overnight.
2. Prepare the salad ingredients as listed above. Layer the ingredients on the bottom of a large bowl or platter with the lettuce at the bottom.
3. Make the dipping sauce and set aside.
4. Heat the Wok or pan over medium-high heat (but closer to high than medium). Melt the coconut oil in the pan and once the pan is hot add the beef and sauté for 3-4 minutes until browned on the outside and cooked to desired doneness on the inside. Depending on the size of your pan you will probably have to cook the beef in smaller batches.
5. Transfer the beef on top of the salad and top with the marinated onions.
6. Dip chunks of the beef in the dipping sauce and eat with the salad. If desired you may drizzle some of the onion marinade onto the salad for some added dressing.

You can really make this any time of the year. It’s very nice for warmer weather though because besides the beef, nothing else is cooked. I hope you all enjoy this one. I have a feeling that once it starts getting hot this summer that I’m going to be making this much more often.