Bo Luc Lac

Ingredients

• 300g beef eye of round (partially frozen, sliced 4mm thick against the grain)
• 150g shallot, julienned
• 60g mixed fresh herbs (mint, cilantro, Thai basil)
• 30ml fish sauce (Red Boat or Three Crabs)
• 30ml lime juice (fresh, preferably Persian limes)
• 15ml sesame oil
• 5g garlic, minced
• 3g Thai bird's eye chili, sliced (or Aleppo pepper to taste)
• 15g roasted peanuts, crushed
• 100g mixed greens (lettuce, watercress)

Method

1. 1
   Have a wok or large stainless steel pan smoking hot over high heat (200°C+), add no oil initially.
2. 2
   Working quickly in batches, sear beef slices 30 seconds per side until just cooked through with rare warm center; transfer to a cutting board and cool slightly.
3. 3
   Whisk together fish sauce, lime juice, sesame oil, garlic, and chili in a bowl until emulsified.
4. 4
   Slice cooled beef into 2cm strips, place in a large bowl with shallot, fresh herbs, and mixed greens.
5. 5
   Pour dressing over and toss gently but thoroughly for 15 seconds until beef is evenly coated; plate immediately, garnish with crushed peanuts, serve at once with rice paper and additional fresh herbs on the side.