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Seisuke works with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition making them perfect for both home and professional use.
Jikko R2/SG2 Kiritsuke Gyuto Japanese Knife 230mm Magnolia Handle
Jikko's founder, Itaro Jikko started manufacturing cutlery more than 100 years ago as a sharpener. Once-in-a-lifetime encounter: "Think of it as a once-in-a-lifetime encounter and do our best for the other party" is their motto They value the teachings of the great Sakai man, Sen no Rikyu, and continue to make knives with a once-in-a-lifetime spirit. They are particular about finishing details such as the back and chin of the knife.
![Shaking Beef [Bò Lúc Lắc]](https://i.imgur.com/6TObp8O.jpg "Shaking Beef [Bò Lúc Lắc]")
Shaking Beef [Bò Lúc Lắc]
Ingredients
Instructions
- Cut the steak into 1/2" cubes. Trim the fat.
- Place the cubed steak into a large mixing bowl.
- Add 2 tbsp. of Oyster Sauce, 1/2 tsp. of Sesame Oil, 1 tsp. of Minced Garlic, 1/4 cup of Minced Scallion Bottoms (Whites), 2 tbsp. of Son Fish Sauce, 2 tbsp. of Palm Sugar (or Brown Sugar), 1 tbsp. of Hoisin, and 1/8 tsp. of Cracked Black Pepper to the mixing bowl of cubed steak.
- Use a spoon to thoroughly mix the beef with the marinade.
- Marinade the beef for 15 minutes.
- Preheat a large,thick-bottom frying pan (or wok), for 2-3 minutes on high.
- Add 2 tbsp. of Avocado oil to the frying pan.
- Once the oil starts to shimmer, tilt the pan away from your body to add the marinade beef.
- Sear the beef on all sides for 2 minutes, on high. 'Shake the pan' to move the beef around. *To prevent injury from shaking a hot frying pan wildly, please use a spoon instead*
- Then add the chunked bell peppers.
- Cook for another 2 minutes.
- Take off the heat.
- Serve immediately with a side of rice.
Notes
—Beef/Cattle History in Vietnam—
[1900-1950s]
Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, & the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists and their palates for beef. However, local bovine only consisted of water buffalo, which was not bred for consumption.
Naturally, the cattle would find its way to Hanoi’s food scene to be substituted for water buffalo in Pho. Beef Pho was an instant hit, popping up in all the major cities in Vietnam within a few decades. Bò Lúc Lắc was born in this generation.
[1950s-1975]
In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item.
[1980s-Present]
The International Vietnamese Diaspora community [birth years:1950s-1980s] experienced severe hunger. In their new communities, they would celebrate their birthrights, by cooking with beef that was considered forbidden, in their homes; their restaurants; their community. And hopefully, next time you order [Beef Pho, or Bò Lúc Lắc] you’ll get a slightly deeper understanding of why it’s so delicious.
