Receta Shaking Beef Cobb Salad #SundaySupper
This mash-up of Shaking Beef Cobb Salad is a delicious, exotic recipe that’s surprisingly simple, give it a go to shake up your dinner routine.
Shaking Beef, or Bo Luc Lac, is a Vietnamese style beef that literally means shaken beef. Aptly named because you shake the pan as you are cooking the beef.
Please, someone tell me that you get just as excited as I do when I discover a dish at a restaurant that I absolutely must make at home.
It really all started several years ago when a colleague was describing a beef dish she had at a famous Vietnamese Restaurant in San Francisco, California.
My plan was to dine at this restaurant so I can taste this fabulous beef dish. But, hold the front door! The cost of this dish was way too pricey for me. I did the next best thing. Bet you know what I did! Yes, I googled it. San Francisco Gourmet posted the recipe. I then tweaked it a bit and made it for the first time here.
Then exactly a year later, while dining in Calistoga, on their menu was a shaken beef cobb salad. I knew I hit the jackpot and ordered it.
Today I did my best to recreate that Shaking Beef Cobb Salad for all of you.
You all know by now that I love to follow a low carb, high protein meal plan. I changed my focus from points based to protein based and it’s helped me to maintain a healthier eating lifestyle. One of the reasons for the switch is protein satiates your appetite and keeps you full longer.
Today Sunday Supper is partnering with the Beef Checkoff for the 30 Day Protein Challenge. Check out this great challenge and follow the step-by-step ways of getting the best portions of protein throughout your day. You can utilize some of their great tools to get you started on this challenge. Journaling, meal planning and even food lists to assist you with stocking your pantry with flavorful protein. I enjoy bacon, turkey or beef jerky as snacks throughout the day. Don’t forget to check out their great guide for tips on dining out.
I often request a substitute for rice, or potatoes when I dine out and choose their seasonal vegetables instead. Most restaurants are happy to oblige.
As I can attest, you can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly when high-quality protein, combined with healthy carbohydrates is achieved.
It’s the perfect balance of protein. And let’s face it, it wouldn’t be a Cobb salad without the egg on top.
Shaking Beef Cobb Salad Author: Marlene Baird Nutrition Information Serving size: 511 g
Calories: 478
Carbohydrates: 20.5
Sugar: 9.3
Fiber: 8.4
Protein: 35.9
Prep time: 15 mins Cook time: 10 mins Total time: 25 mins
FOR THE BEEF 10 ounces beef tenderloin tips, fat trimmed and cut into bite size pieces 1 teaspoon ground black pepper ⅛ cup Avocado oil 1 shallot, thinly sliced 3 stalks green onion, trimmed and cut to ½ inch lengths 1 clove garlic, minced 2 Tablespoons unsalted butter STIR-FRY-SAUCE 2 Tablespoons white vinegar 2 Tablespoons sweetener of choice (I used swerve) ⅛ cup soy sauce ⅛ cup Oyster sauce ¼ cup fish sauce 1 teaspoon Sake LIME DRESSING 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup of freshly squeezed lime juice 2 Tablespoons fish sauce 2 Tablespoons sweetener (I used swerve) FOR THE SALAD 1 cup Romaine Lettuce, Chopped 1 small head Iceberg Lettuce, Cut Into Chunks 3 slices Bacon, Fried Until Crisp, and chopped 24 Red Grape Tomatoes, halved 1 Avocado, Diced 2 ounces Blue Cheese, Crumbled
optional: eggs to fry or poach
Marinate meat ½ teaspoon black pepper and 1 tablespoon oil for about 2 hours. Meanwhile, make the stir-fry sauce by combining the white vinegar, sugar, soys, fish sauce, and Sake. Mix until sugar is dissolved. Taste and adjust sweetness ifnecessary Set aside. Heat ¼ cup of oil in a skillet over maximum heat. (Don’t overload the pan, or the meat will not brown properly.) When the oil begins to smoke, add the meat in one layer. Let a brown crust form, and turn to brown the other side. Browning should take 3-4 minutes. Add the shallots, scallions, and garlic to the pan. Shake or stir ingredients in the pan for about 30 seconds. Add stir-fry sauce. Continue to shake or stir ingredients. Add butter, and continue to cook and shake pan until butter melts. Remove from heat. Make lime dressing mixture. Assemble the lettuce ingredients in sections. Optional: Top with a fried or poached egg. 35.9 grams of protein includes the egg
29.5 grams of protein without the egg 3.3.3070
This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Thanks for stopping by and have a protein-packed day.
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