I just read a bit in the NY Times online food section today - a piece on Slanted Door's "Shaking Beef". From how it was described, I wondered if Le Cheval's "Cubed Beef" is a version of "bo luc lac" as well. It sounds similar, except Le Cheval cooks it more medium-well done.
I've never had Slanted Door's Shaking Beef, is it as good as it is popular?
I've always wanted to try Cubed Beef at home. If you see the recipe online, does it look like it'll work (and I intend to make it medium-well, the way I like it). I am especially fond of the way the salt and pepper and lime go with the beef.
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