Vietnamese Beef Cubes Tomato Rice Recipe

Seared, fat ribeye with aromatic onions paired with the sweetness and citric flavors of tomato rice. Tin you lot feel your mouth watering? Bò lúc lắc is a very attainable dish because it has the familiar taste of steak and onions with a twist. It'south nigh popularly called "shaking beef," but makes more than sense as "shaken beef" to me (because it'due south obviously not quivering on the plate).

While "bò" means "beef," "lúc lắc" is probable onomatopoeia for the shaking sounds you hear in the wok as you cook the beef. You can discover information technology in many Vietnamese eating house these days, simply I enjoy cooking this dish at dwelling house because information technology's and so easy to make.

Historically, dishes with beefiness were uncommon in Vietnam until French colonization in the 19th century. Beef was nonetheless a luxury, so dishes like bò lúc lắc were reserved for the upper class and special occasions. These days, meat is much more than affordable and bò lúc lắc has turned into an everyday dish.

Since this is a quick sear in the pan, we want to get with something more tender and something that cooks fast. Tenderloin is ever a good but expensive choice. For this recipe we used ribeye, which has a skilful amount of fatty and expert flavour.

For the marinade, you want to cut the meat into 1 inch cubes and combine oyster sauce, soy sauce, minced garlic, garlic oil, and sugar in a bowl and marinate the meat for at to the lowest degree i hour. This serves equally a cracking base of operations for flavorful meat bites.

Before cooking the steak bites, you want to quickly saute the veggies in a pan over medium oestrus. You don't want to soften the vegetables also much, just enough to go a skillful texture to eat with the tender steak.

As with all steak, it'south best to let it come up to room temp before cooking and so yous tin get a proper gradient of done-ness without a super raw heart. You'll need to adjust your heat accordingly to become a proper sear without cooking the eye too much though.

Since steak is cooked to proper done-ness on the first go, it must get cooked more if you reheat information technology so this is all-time eaten immediately. Of course if you must brand more than to eat throughout the week, it reheats ok also.

Bò lúc lắc is often served on a bed of greens (particularly watercress) and mixed with fresh slices of tomatoes, cucumbers, and pickled onions. Veggies are optional, so if you're scared at least include the onion. This dish also has a lime based dipping sauce that is easy to make, it'south just a mix of lime, common salt, and pepper.

My favorite restaurant for this dish serves information technology with love apple rice, which takes this dish to a whole other level. To brand the rice, all yous need to do is mix cooked rice with sauteed garlic, tomato paste, and some fish sauce.

Beef Marinade

• ▢ 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

• ▢ one tbsp vegetable oil
• ▢ 1 tsp garlic minced
• ▢ 1 c cooked long grain rice
• ▢ one tbsp lycopersicon esculentum paste
• ▢ Fish sauce to taste or table salt or Maggi

Sauted Vegetables

• ▢ ane tbsp vegetable oil
• ▢ ½ white or yellow onion cut into large 1½" chunks
• ▢ 1 bell pepper cut into big i½" chunks
• ▢ ½ stem green onion cut into 2" pieces

Shaking Beef

• Combine all the ingredients and beefiness except for the cornstarch in a bowl and marinate for at to the lowest degree ane hour.

• While this marinates, launder and prep all the veggies.

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

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

• One time you accept cooked all your beefiness, add them into a pan with the vegetables over medium-depression estrus, and stir for about 2 minutes.

• Plate the veggies and beefiness. Add some Maggi to salt to sense of taste.

Lycopersicon esculentum Rice

• Prepare and cook 1 c of rice as yous would normally. I similar to employ a rice cooker and follow the instructions.

• In a large pan over medium estrus, add oil and garlic until fragrant and brownish. Stir the garlic so information technology doesn't burn down.

• Add the rice and stir thoroughly to glaze with the garlic.

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

• Add together a few splashes of fish sauce and taste the rice. I would start with two dashes and build from there, you don't desire to add too much saltiness since this volition be eaten with the beef.

Vegetables

• Wash and prep all vegetables.

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

• Add together the onions and bell peppers. Saute for virtually two minutes until the onions turn slightly translucent, but not too soft.

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

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

Calories: 874 kcal | Carbohydrates: 35 g | Protein: 50 yard | Fat: lx g | Saturated Fatty: 27 chiliad | Cholesterol: 138 mg | Sodium: 1175 mg | Potassium: 901 mg | Fiber: 2 yard | Carbohydrate: 6 m | Vitamin A: 2049 IU | Vitamin C: 81 mg | Calcium: 30 mg | Iron: five mg

Class: Dinner, Master Grade

Cuisine: Vietnamese

Keyword: beefiness, Vietnamese Cuisine

Similar this recipe? Subscribe to my newsletter!

spearsshorce.blogspot.com

Source: https://www.hungryhuy.com/bo-luc-lac-recipe/