VIETNAMESE SHAKING BEEF
Bo Loc Lac is my go-to order whenever I’m back in Paris as it is not in the menus of any Vietnamese restaurants here in Hong Kong. It’s called shaking beef because you shake it in the wok. It’s usually served with white rice in Vietnam (it is also popular in Cambodia) but I’m used to have it with tomato rice and the sunny side up egg on top because this is how they serve it in Paris and trust me it’s better 😌.
Nutrition Per Serving
Calories: 530kcal | Carbohydrates: 56g | Protein: 44g | Fat: 14g
Ingredients
For the beef marinade
- 300 g beef filet mignon or striploin
- 1 tbsp
oyster sauce
- 1 tbsp fish sauce
- 1 tbsp cornstarch
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp baking soda to tenderise the beef
- 1 tbsp sugar
- 1 clove garlic crushed
- 1 shallots sliced
For the sides:
- 300 g rice, cooked overnight
- 50 g
tomato paste
- 2 eggs
- 2 cloves garlic crushed
- 1 Persian cucumber
- 1 tomato paste sliced
- 1 red onion sliced
- lettuce
For the dipping sauce:
- 2 lime juice
- 1 tsp salt
- 1 tsp kampot pepper or white pepper
Video
Instructions
- Cut the beef into cubes. Marinate beef with all the condiments for at least 1 hour.
- Heat a pan with a spray of oil. Add some minced garlic, the tomato paste and the overnight cooked rice. Mix well until the rice has turned red homogeneously. Keep it on a low heat to keep it warm.
- Cook the beef on a smoky hot pan and a spray of oil (keep some sauce to coat the beef at the end of the cooking process). Add the garlic and shallots. Allow to sear for 1 minute so that it gets a nice char, then shake the pan to char the other sides 2-3min.
- Cook the sunny side up eggs.
- Start plating by laying 2-3 lettuce leaves on a flat plate, use a bowl to form a dome with the tomato rice, add some slices of tomatoe , red onion and cucumber around the rice. Add the beef and eggs when ready.
- Serve with the dipping sauce.
