Bò Lúc Lắc (Vietnamese Shaking Beef) with Tomato Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
1 hr
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Total Time
2 hrs
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Servings
2
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Calories
874 kcal
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Course
Main Course, Dinner
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Cuisine
Vietnamese
Bò Lúc Lắc (Vietnamese Shaking Beef) with Tomato Rice
Description
Bò Lúc Lắc (Vietnamese Shaking Beef) with Tomato Rice brings together marinated ribeye steak cubes and colorful vegetables for a hearty meal. The beef is coated in cornstarch and seared over high heat until browned on all sides, preserving its juicy interior. After cooking the beef batches, they are tossed with sautéed onion chunks, bell pepper pieces, and green onion stalks briefly to marry the flavors. The tomato rice is prepared by sautéing garlic until fragrant, stirring in cooked long grain rice coated with tomato paste, and seasoning with fish sauce or salt. This creates a lightly tangy rice base that complements the savory beef and vegetables.
The dish combines textures from tender meat, crisp-tender vegetables, and soft tomato-infused rice. It works well as a main course, providing satisfying protein with a well-balanced vegetable and rice accompaniment. The magnetic seasoning Maggi and oyster sauce deepen the umami, making it a flavorful one-pan style meal.
The beef should be marinated at least an hour and brought to room temperature before cooking to ensure quick, even searing. Coating the beef pieces in cornstarch creates a slight crust during frying. Stirring the cooked beef with vegetables over medium-low heat for just a couple of minutes lets the ingredients meld without overcooking. Adjust seasoning with Maggi or salt as needed before serving.
Ingredients
Beef Marinade
- 1 lb ribeye steak cut into 1-1½" cubes, beef
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp garlic minced
- 2 tbsp garlic oil
- ½ tsp sugar
- 1 tsp cornstarch for coating beef, or tapioca starch
- vegetable oil
- Maggi seasoning for salt
Tomato Rice
- 1 tbsp vegetable oil
- 1 tsp garlic minced
- 1 c long grain rice cooked
- 1 tbsp tomato paste
- fish sauce or salt or Maggi, to taste
Sauteed Vegetables
- 1 tbsp vegetable oil
- ½ white onion cut into large 1½" chunks, or yellow onion
- 1 bell pepper cut into large 1½" chunks
- ½ green onion cut into 2" pieces, stalk
Instructions
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 Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 874 kcal
% Daily Value*
| Calories | 874kcal | 44% |
| Carbohydrates | 35g | 12% |
| Protein | 50g | 100% |
| Fat | 60g | 92% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 138mg | 46% |
| Sodium | 1175mg | 49% |
| Potassium | 901mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2049IU | 41% |
| Vitamin C | 81mg | 90% |
| Calcium | 30mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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