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Bò Lúc Lắc (Vietnamese Shaken Beef) with Tomato Rice
1 h 30 minServes 3Nutri-Score C€€
C
1 h 30 min
1 h 30 minBò Lúc Lắc (Vietnamese Shaken Beef) with Tomato Rice
what you need
Ingredients
ribeye steak (cut into 1–1½ inch cubes)Meat450 g
oyster saucePantry15 ml
soy saucePantry15 ml
garlic (minced)Produce2 pieces
sugarPantry2 g- cornstarchPantry3 g
- oilPantry30 ml
cooked long grain riceGrains200 g
tomato pastePantry15 ml- fish saucePantry10 ml
onion (cut into large chunks)Produce0.5 pieces
bell pepper (cut into large chunks)Produce1 piece- green onions (cut into 2 inch pieces)Produce3 pieces
cucumber (sliced)Produce0.5 pieces
per serving
Nutrition
386kcal
- Carbs
- 21 g
- Proteins
- 29 g
- Fat
- 21 g
what you’ll use
Tools
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Prep the vegetables
- Cut the onion and bell pepper into large chunks.
- Cut the green onions into 2 inch pieces.
- Step 4
Coat the beef
- Remove excess liquid and let the beef come to room temperature.
- Coat the beef with cornstarch for a better sear.
- Step 5
Sear the beef
- Sear the beef on high heat in batches until browned on all sides.
- Set the beef aside.
- Step 6
Sauté the vegetables
- Sauté the onions and bell peppers.
- Add the green onions last, then remove everything from the pan.
- Step 7
Toss beef and vegetables
- Return the beef to the pan with the vegetables and toss together.
- Step 8
Serve
- Serve the shaking beef over the tomato rice with cucumber slices.