Bò lúc lắc

Ingredients

• 700 g cubed rump steak or strip steak
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp granulated sugar
• 4 cloves garlic
• to taste ground black pepper
• 3 tbsp neutral oil
• 1 piece red onion
• 3 tbsp rice vinegar
• to taste fine salt
• 2 pieces tomatoes
• 150 g watercress or crunchy lettuce
• 1 piece lime
• 320 g jasmine rice
• 640 ml water

Method

1. Rinse the jasmine rice until the water runs almost clear, then cook it covered with the water until fully absorbed; let it rest off the heat, lid on, for soft and separated grains.
2. Mix the soy sauce, oyster sauce, sugar, grated garlic, and pepper; coat the beef and let marinate while preparing the vegetables, until the surface becomes glossy and fragrant.
3. Thinly slice the red onion, massage it with the rice vinegar and a pinch of salt, then let it soften until it loses its raw bite while staying crunchy.
4. Cut the tomatoes into wedges, wash and spin dry the watercress or lettuce, then arrange everything on a large serving platter to create a fresh, slightly damp bed.
5. Heat a large pan or wok with the neutral oil until a light wisp of smoke appears; quickly drain the beef to prevent it from boiling.
6. Sear the beef in several batches, without crowding the pan, shaking vigorously to brown all sides; stop as soon as the cubes are deeply browned on the outside and still springy to the tongs.
7. Return all the beef to the pan, add just a splash of the reserved marinade, and reduce until you have a tight, dark, and glossy glaze that clings to the cubes.
8. Pour the piping hot beef and its juices over the salad, add the drained pickled onion, squeeze the lime over it at the very last moment, and serve immediately with the hot jasmine rice.

Nutrition

Per serving

Energy

663.5 kcal

Protein

44.18 g

Carbohydrate

70.21 g

Fat

21.93 g

Fibre

2.98 g

Calcium

21.4 mg

Iron

0.45 mg

Magnesium

17.16 mg