Plat
Bò Lúc Lắc (Vietnamese Shaken Beef) with Tomato Rice
1 h 30Pour 3Nutri-Score C€€
C
1 h 30
1 h 30Bò Lúc Lắc (Vietnamese Shaken Beef) with Tomato Rice
ce qu’il vous faut
Ingrédients
ribeye steak (cut into 1–1½ inch cubes)Viandes450 g
oyster sauceÉpicerie15 ml
soy sauceÉpicerie15 ml
garlic (minced)Fruits et légumes2 morceaux
sugarÉpicerie2 g- cornstarchÉpicerie3 g
- oilÉpicerie30 ml
cooked long grain riceCéréales200 g
tomato pasteÉpicerie15 ml- fish sauceÉpicerie10 ml
onion (cut into large chunks)Fruits et légumes0,5 morceaux
bell pepper (cut into large chunks)Fruits et légumes1 morceau- green onions (cut into 2 inch pieces)Fruits et légumes3 morceaux
cucumber (sliced)Fruits et légumes0,5 morceaux
par portion
Nutrition
386kcal
- Glucides
- 21 g
- Protéines
- 29 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Marinate the beef
- Cut the beef into bite-size cubes.
- Mix the oyster sauce, soy sauce, garlic and sugar with the beef.
- Let it marinate in the fridge.
- Étape 2
Make the tomato rice
- Fry the garlic in oil until fragrant.
- Add the cooked rice and tomato paste and mix well.
- Season with fish sauce to taste.
- Étape 3
Prep the vegetables
- Cut the onion and bell pepper into large chunks.
- Cut the green onions into 2 inch pieces.
- Étape 4
Coat the beef
- Remove excess liquid and let the beef come to room temperature.
- Coat the beef with cornstarch for a better sear.
- Étape 5
Sear the beef
- Sear the beef on high heat in batches until browned on all sides.
- Set the beef aside.
- Étape 6
Sauté the vegetables
- Sauté the onions and bell peppers.
- Add the green onions last, then remove everything from the pan.
- Étape 7
Toss beef and vegetables
- Return the beef to the pan with the vegetables and toss together.
- Étape 8
Serve
- Serve the shaking beef over the tomato rice with cucumber slices.