Bò Lúc Lắc (Vietnamese Shaking Beef) with Tomato Rice

• servings: 2 servings
• active time: 15 minutes
• total time: 2 hours

Ingredients

Beef marinade ingredients

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

1 tsp cornstarch or tapioca starch (for coating beef)

vegetable oil

Maggi (for salt)

Tomato rice ingredients

1 tbsp vegetable oil

1 tsp garlic (minced)

1 c cooked long grain rice

1 tbsp tomato paste

Fish sauce to taste (or salt or Maggi)

Vegetable ingredients

1 tbsp vegetable oil

½ white or yellow onion (cut into large 1½" chunks)

1 bell pepper (cut into large 1½" chunks)

½ stalk green onion (cut into 2" pieces)

Directions

Shaking Beef

Combine all the ingredients and beef except for the cornstarch in a bowl and marinate for at least 1 hour.

While this marinates, wash and prep all the veggies.

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

Coat each piece of beef in cornstarch. Heat a pan on medium high or high, then brown the meat on all sides in about 2-4 batches depending on the size of your pan.

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.

Plate the veggies and beef. Add some Maggi to salt to taste.

Tomato Rice

Prepare and cook 1 c of rice as you would normally. I like to use a rice cooker and follow the instructions.

In a large pan over medium heat, add oil and garlic until fragrant and brown. Stir the garlic so it doesn’t burn.

Add the rice and stir thoroughly to coat with the garlic.

Add the tomato paste and continue to stir to incorporate the red coloring evenly throughout the rice.

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.

Vegetables

Wash and prep all vegetables.

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

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

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

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

Nutrition

• Calories: 874 kcal
• Total Fat: 60 g
• Saturated Fat: 27 g
• Cholesterol: 138 mg
• Sodium: 1175 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 50 g