Authentic Bò Lúc Lắc Vietnamese Shaking Beef

Step 1

Mince 4 cloves of garlic and place into mixing bowl

Step 2

Cut beef into 1-1 ½" cubes

Step 3

Into a bowl, combine the beef with the marinade ingredients

Step 4

Marinate at least 10 minutes, but overnight is best.

Step 5

If you are using the pickled onions, prepare them now. (Directions below) If you are cooking the tomato rice, cook the white rice now and refrigerate overnight.

Step 6

When the meat is done marinating, prepare your salad, and cook the rice.

Step 7

Turn your wok or pan to high heat. If using a wok, do not add oil until the wok is smoking, then add oil and wait another minute for the oil to heat up.

Step 8

Add the beef and cook in small portions so the beef can brown up. The beef should have about 1" between pieces while cooking. Try not to crowd the pan.

Step 9

Cook for 2 minutes, then flip the beef and shake 1-2 times for another 1-2 more minutes.

Step 10

Set aside and repeat the process until all the beef is cooked. (Medium-Medium Rare)

Step 11

Once all the beef is cooked, throw everything into the pan again for 1 minute to reheat .

Step 12

Add butter (optional) , mix together and plate on top of the salad.

Step 13

Heat up your pan to medium heat and add 2 tablespoon oil.

Step 14

Add in beaten egg and cook ¾ of the way, and remove.

Step 15

Add 2 more tablespoon of oil, and add the garlic and cook 2-3 minutes until fragrant and lightly browned.

Step 16

Add in your day old rice and and separate the rice clumps.

Step 17

Add in the tomato paste and seasonings. Start with just half the can of tomato paste if you want a less tomatoey rice.

Step 18

Continue separating the rice and mixing in the seasonings. Let the rice cook with the tomato paste for a 3-4 minutes.

Step 19

Add the the egg and mix into the rice.

Step 20

Add in the butter, and mix into the rice. The butter is technically optional, but highly recommended to reduce the acidity from the tomato paste.

Step 21

Wash your Lettuce and tomatoes and prepare on a platter

Step 22

Juice 1.5 tablespoon lime and add salt and black pepper

Step 23

Thinly slice 1 red onion and 1 shallot.

Step 24

Add 1 tablespoon salt , 1 tablespoon sugar and ½ cup rice vinegar to your jar and mix well

Step 25

Add sliced onions and shallots to jar

Step 26

Top off with water

Step 27

Pickle can be enjoyed immediately but it's best after a few hours or overnight. Your pickles will be ready to eat with they turn a solid pink color.