Bò Lúc Lắc – Shaking Beef

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Served with tomato rice (Cơm Đỏ)

Prep Time20 mins
Cook Time10 mins
15 mins
Course: Main
Cuisine: Vietnamese
Servings: 4
Calories: 563kcal

Ingredients

The Beef

  • 1.5 lb sirloin steak 3/4" dice, fat cap trimmed
  • 2 clove garlic smashed
  • 1 medium red onion sliced on a radial
  • 1 tbsp butter

The Marinade

  • 2 tbsp fish sauce
  • 2 tbsp maggi seasoning or equal parts soy sauce and Worcestershire
  • 1 tbsp hoisin sauce
  • 3 thai chili pepper chopped on a bias, optional
  • 2 tbsp vegetable oil

The Salad

  • 4 oz water cress (2 bunches of mainly leaves) rinsed, dried, thick stems removed
  • 1/4 cup lime juice
  • 1 tsp black pepper, fresh ground

The Rice

  • 1 cup rice uncooked, rinsed
  • 4 clove garlic smashed
  • 2 tbsp butter
  • 2 tbsp tomato paste
  • 1.5 cups chicken stock
  • 2 tsp maggi seasoning or equal parts soy sauce and Worcestershire
  • 1/2 tsp salt
  • 3 green onion chopped for garnish (optional)

Instructions

The Beef

  • Combine the beef and marinade ingredients, toss thoroughly to coat and marinate at least 15 minutes
  • Once beef has marinated, bring a large skillet to medium-high heat, dump the beef and all marinade into the pan and stir fry on all sides, frequently shaking the pan, until deep brown, 5-8 minutes
  • Remove the beef to a bowl and set aside, leaving as much marinade in the pan as possible
  • Add the onions to the pan with the garlic and stir fry for 1 minute, scraping up all the beef fond from the pan until the onions begin to soften- we still want them to have snap, this cuts the bite raw red onions have
  • return the beef to the pan, toss to combine, then remove from heat

The Salad

  • Combine the dressing ingredients and set aside
  • Once beef is done and ready to serve, toss the watercress in the dressing and layer onto a large serving platter, top with the beef and any pan sauce
  • optionally garnish with green onion and/or more fresh chopped chilis (if you're daring), serve with red rice on the side

The Rice

  • in a sauce pot melt the butter on medium
  • add the tomato paste and garlic and saute until fragrant- 1 minute
  • Add the dry rice and fold together until no more tomato paste clumps and paste begins to darken- 2 mins
  • Add remaining ingredients, bring to a boil, reduce to medium-low, cover and cook to package instructions (10-20min)
    optionally garnish with green onion

Nutrition

Calories: 563kcal | Carbohydrates: 53g | Protein: 45g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1556mg | Potassium: 1144mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1430IU | Vitamin C: 31mg | Calcium: 146mg | Iron: 5mg

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