Authentic Bò Lúc Lắc Shaking Beef

Authentic Bò Lúc Lac  Shaking Beef

Ingredients

Beef

• 2.5 pounds of beef (sirloin, rib, tenderloin, or tritip) 1-1 1/2″ cubes These are the most tender recommendedcuts of beef
• 2 tablespoons oyster sauce
• 1.5 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 4 minced garlic cloves
• 2 tablespoons butter (optional)

rice and tomato sauce

• 6 cups cooked rice
• 80 g tomato paste (small can)
• 10 cloves of garlic (chopped)
• 4 tbsp cooking oil
• 1½ tbsp chicken powder
• 1 tbsp fish sauce
• 1½ tbsp maggi
• 2 tbsp butter
• 1 tbsp fried garlic (optional for garnish)

salad

• 1 lettuce (or Brunnenkresse)
• 2 Tomatas

Dipping Sauce (Optional)

• DIP sauce (optional)
• 1.5 TL lime juice

Pickled Onions

• 1 tablespoon of salt
• 1 tablespoon of sugar
• ½ cup of rice (sharp) or apple vinegar Vinegar
• ½ cup water
• 1 red onion
• 1 shallot

Authentic Bò Lúc Lac Shaking Beef

Instructions

Beef

• Chop 4 cloves of garlic and add to the mixing bowl.
• Cut beef into 1-1 1/2 inch cubes. Place
• Beef in mixing bowl with marinade ingredients.
• 2 tablespoons oyster sauce, 1.5 tablespoons fish sauce, 1 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 4 minced garlic cloves
• Marinate for at least 10 minutes, preferably overnight.
• Refrigerate all nightOnce the meat is ready, prepare the salad and cook the rice.
• Place the wok or pan over high heat. If using a wok, do not add oil until the wok begins to smoke. Then add the oil and wait another minute for the oil to heat up.
• Add the meat and cook in small batches until the meat is browned. The meat should have about 1 inch (2.5 cm) between pieces as it cooks. Try not to clog the pan.
• Cook for 2 minutes, then turn the meat and shake 1-2 times for another 1-2 minutes.
• Set aside and repeat process until all of the meat is cooked through. (Medium-Medium Rare)
• Once all meat is cooked through, return to pan to heat for 1 minute.
• Add butter (optional), mix and serve on the salads.

Tomato Rice

• Heat a skillet over medium-high heat and add 2 tablespoons oil.
• Add the beaten egg, cook 3/4 and then remove.
• Add 2 more tablespoons oil, add the garlic and cook until fragrant and lightly browned, 2-3 minutes.
• Add the rice from the day before and separate the pieces of rice.
• Add tomato paste and spices. Start with half a can of tomato paste if you want less tomato rice.
• 1 1/2 tablespoons chicken powder, 1 tablespoon fish sauce, 1 1/2 tablespoons Maggi
• Separate the rice further and mix with the spices. Cook the rice with the tomato puree for 3-4 minutes.
• Add the egg and mix with the rice.
• Add the butter and mix with the rice. Butter is technically optional, but highly recommended to reduce the acidity of the tomato paste.

salad

• Wash lettuce and tomatoes and arrange on a plate
• Salsa (optional)
• Juice 1.5 tbsp lime, salt and pepper

Pickled onion

• Thinly slice 1 red onion and 1 shallot.
• Add 1 tablespoon of salt, 1 tablespoon of sugar and 1/2 cup of rice vinegar to the jar and mix well
• Add the chopped onions and shallots to the jar
• Top up with water
• The marinade can be enjoyed immediately, but is best enjoyed for a few hours afterwards or overnight.
• Your cucumbers are ready to eat when they turn pink.