Thịt Bò Lúc Lắc (Shaking Beef)

Ingredients

• 1 lb New York strip steak (can also use ribeye or filet mignon; cut into 1-inch cubes)
• 3 cloves garlic (minced)
• 1 tsp chicken powder (for marinade)
• 1 tsp sugar (for marinade)
• salt (a pinch for marinade plus more for onions)
• 1 tbsp low sodium soy sauce (for marinade)
• 1 tsp fish sauce (for marinade)
• 2 tbsp oil (divided; 1 tbsp for marinade and 1 tbsp for frying)
• 1.5 tbsp oyster sauce (divided; 1 tbsp for marinade and a splash for the onions)
• black pepper (as much as you want)
• 1 onion (cut into 1-inch cubes)
• 1 tsp water (to deglaze the pan)
• 1 tbsp unsalted butter (to finish the dish)
• lettuce (for plating)
• 1 tomato (sliced for plating)
• 2 cups cooked white rice (for serving)
• lime juice and pepper dipping sauce (for dipping)

Steps

1. 1

   Cut the beef (New York strip, ribeye, or filet mignon) into 1-inch cubes.

2. 2

   Mince the garlic and chop the onion into 1-inch cubes.

3. 3

   In a bowl, combine the beef cubes with minced garlic, chicken powder, sugar, salt, low sodium soy sauce, fish sauce, 1 tablespoon of oil, 1 tablespoon of oyster sauce, and black pepper. Mix well to coat.

4. 4

   Let the beef marinate for at least 20 minutes, or up to a full day in the refrigerator for better flavor.

5. 5

   Heat a pan over high heat and add a tablespoon of oil. Once the pan is shimmering and hot, add the steak pieces in a single layer, ensuring they are spaced apart to achieve a good sear. Work in batches if necessary.

6. 6

   Once a deep brown crust forms on one side, flip the pieces over. Shake the pan vigorously to sear all sides of the beef cubes (the 'shaking' action). Once cooked through to your preference, remove the beef from the pan and set aside.

7. 7

   Reduce the pan heat to medium. Add the cubed onions and a pinch of salt.

8. 8

   Add a tiny bit of water to the pan to deglaze and release the browned bits (fond) from the bottom. Add a small splash of oyster sauce.

9. 9

   Sauté the onions until they reach your desired level of tenderness, then add the beef back into the pan.

10. 10

    Add a tablespoon of butter to the pan. Let it melt and toss everything together until the beef is glossy and well-coated.

11. 11

    To plate, arrange lettuce and sliced tomatoes on a plate. Pack cooked rice into a small bowl, flatten it, and flip it onto the plate for a clean dome shape.

12. 12

    Spoon the beef and onions over or next to the rice. Serve with a side of lemon/lime pepper dipping sauce.

Notes

The 'shaking' technique is essential for even browning. Ensure the pan is very hot before adding the meat to get a restaurant-quality sear. For the dipping sauce, mix lime juice, salt, and plenty of cracked black pepper.

Nutrition per serving

• main
• Vietnamese
• beef
• stir-fry
• high-protein
• dinner