One of my favorite Asian dishes is Vietnamese - called Bo Luc Lac, or Shaking Beef. I normally get it at Le Basil, a Vietnamese/Asian restaurant in Redlands. Theirs is basically beef, sauteed in Maggi sauce with garlic and onion, and served over rice.
Craving that flavor, but also wanting some Dreamfields pasta, I made a variation of my Steak & Veggie Spaghetti last night. I used some low-sodium Tamari soy sauce, and didn't use the zucchini (mainly because I didn't have any). The result was a variation that I'll definitely repeat.
Bo Luc Lac Spaghetti
8 oz. spaghetti (I use Dreamfields since it's low-carb)
2 Tbsp. butter
1 lb. sirloin, cut in 1/2" pieces
1 Tbsp. low-sodium soy sauce
4 cloves garlic, crushed or put through press
2 large onions, coarsely chopped
1 large bell pepper (any color), coarsely chopped
1/4 cup white wine
1/4 cup pimentos, diced (small jar)
While spagetti cooks, melt butter in a large skillet over medium-high heat. Sprinkle beef with soy sauce, and add to pan along with garlic. Cook very quickly (only about 2 minutes) and remove from pan. Add onion and bell pepper, and saute until crisp-tender, about 5 minutes. Add wine and pimentos, and cook another 2 minutes. Drain spaghetti, and add to vegetables along with meat mixture. Heat through.
We ate this last night with Parmesan, since that's what I do with the Steak & Veggie Spaghetti, but it's not critical. What was really good, however, was that we sprinkled crushed red pepper on it. At the restaurant, I add green hot sauce to my Bo Luc Lac, but the red pepper was just as tasty.
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