Bò Lúc Lắc (Vietnamese Shaking Beef) with Tomato Rice

Method16 steps

1. 1

   Step 1: Marinate the beef with only its 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp minced garlic, 2 tbsp garlic oil and ½ tsp sugar. Cover and refrigerate at least 1 hour. Reserve the starch, searing oil and Maggi for cooking and final seasoning.

   Marinate ribeye · 60 minUses 1 lb beef ribeye (cut into 1-1½" cubes) · 1 tbsp oyster sauce · 1 tbsp soy sauce · 1 tsp garlic (minced) · 2 tbsp garlic oil · ½ tsp sugar

2. 2

   Step 2: While this marinates, wash and prep all the veggies.

   Uses ½ white or yellow onion (cut into large 1½" chunks) · 1 bell pepper (cut into large 1½" chunks) · 0.5 stalk green onion

3. 3

   Step 3: Before cooking, transfer the beef to another plate to remove excess liquid and to come to room temp for about an hour.

   Warm drained beef · 60 minUses beef cubes marinated with oyster sauce, soy, marinade garlic, garlic oil and sugar

4. 4

   Step 4: Have 1 cup cooked long-grain rice ready for the tomato rice. If starting with uncooked rice, cook it according to its package or rice-cooker instructions and then measure 1 cup cooked rice.

   Uses 1 cup cooked long-grain rice

5. 5

   Step 5: For the tomato rice, heat its 1 tbsp vegetable oil over medium heat and cook the separate 1 tsp minced garlic until fragrant and lightly brown, stirring so it does not burn.

   Uses 1 tbsp vegetable oil · 1 tsp garlic

6. 6

   Step 6: Add the rice and stir thoroughly to coat with the garlic.

   Uses one cup already-cooked long-grain rice, not one cup dry rice · one tablespoon vegetable oil heated with separate teaspoon minced garlic

7. 7

   Step 7: Add the tomato paste (1 tbsp) and continue to stir to incorporate the red coloring evenly throughout the rice.

   Uses 1 tbsp tomato paste · cooked rice stirred into browned-garlic vegetable oil

8. 8

   Step 8: Add a few splashes of fish sauce and taste the rice. I would start with two dashes and build from there, you don’t want to add too much saltiness since this will be eaten with the beef.

   Uses Fish sauce to taste (or salt or Maggi) · garlic rice evenly coated with one tablespoon tomato paste

9. 9

   Step 9: Wash and prep all vegetables.

   Uses onion, bell pepper and green onion washed and cut during marinade

10. 10

    Step 10: Put 1 tbsp of oil in a pan over medium heat.

    Uses 1 tbsp vegetable oil

11. 11

    Step 11: Add the onions and bell peppers. Saute for about 2 minutes until the onions turn slightly translucent, but not too soft.

    Sauté onion and pepper · 2 minUses separate tablespoon vegetable oil heated over medium · half onion and one bell pepper cut into large chunks

12. 12

    Step 12: Add green onions last to prevent them from wilting, stir to mix.

    Uses onion and pepper sautéed about two minutes until slightly translucent · half stalk green onion reserved to add last

13. 13

    Step 13: Remove the vegetables and place aside in a bowl. You will be mixing these again with the beef.

    Uses onion, pepper and last-added green onion ready to reserve

14. 14

    Step 14: Coat the drained marinated beef with 1 tsp cornstarch or tapioca starch. Heat a little of the searing vegetable oil in a pan over medium-high or high heat, then brown the beef in 2–4 batches without crowding.

    Uses 1 tsp cornstarch or tapioca starch (for coating beef) · vegetable oil · marinated beef lifted from excess liquid before starch coating and searing

15. 15

    Step 15: Once you have cooked all your beef, add them into a pan with the vegetables over medium-low heat, and stir for about 2 minutes.

    Combine beef and vegetables · 2 minUses marinated beef coated in teaspoon starch and browned in batches · previously cooked onion, bell pepper and green onion

16. 16

    Step 16: Plate the cooked beef and vegetables, season with Maggi to taste and serve with the finished tomato rice.

    Uses Maggi (for salt) · seared beef and cooked vegetables tossed about two minutes · one cup cooked rice sautéed with garlic and tomato paste, seasoned to taste