Vietnamese Shaken Beef (Bo Luc Lac)

55 mins
Serves 2
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Directions

  1. 1Dice tomato and cucumbers into small cubes. Dice lettuce into smaller pieces. Slice the onion.
  2. 2Dice tomato and cucumbers into small cubes. Dice lettuce into smaller pieces. Slice the onion.
  3. 3Dice tomato and cucumbers into small cubes. Dice lettuce into smaller pieces. Slice the onion.
  4. 4Slice beef into 1-inch cubes.
  5. 5Slice beef into 1-inch cubes.
  6. 6Slice beef into 1-inch cubes.
  7. 7In a bowl, mix beef with oyster sauce, soy sauce, salt, pepper, cornstarch, baking soda, and garlic.
  8. 8In a bowl, mix beef with oyster sauce, soy sauce, salt, pepper, cornstarch, baking soda, and garlic.
  9. 9In a bowl, mix beef with oyster sauce, soy sauce, salt, pepper, cornstarch, baking soda, and garlic.
  10. 10Grill the marinated beef in a pan over medium heat with cooking spray oil until almost cooked through. Add sliced red onions and sauté.
  11. 11Grill the marinated beef in a pan over medium heat with cooking spray oil until almost cooked through. Add sliced red onions and sauté.
  12. 12Grill the marinated beef in a pan over medium heat with cooking spray oil until almost cooked through. Add sliced red onions and sauté.
  13. 13In a meal prep container, add steamed rice, topped with shaken beef. Add a side salad of diced tomato, cucumber, and lettuce. Top with pepper.
  14. 14In a meal prep container, add steamed rice, topped with shaken beef. Add a side salad of diced tomato, cucumber, and lettuce. Top with pepper.
  15. 15In a meal prep container, add steamed rice, topped with shaken beef. Add a side salad of diced tomato, cucumber, and lettuce. Top with pepper.
  16. 16To reheat, store the salad and meat separately to avoid soggy rice. Microwave rice with a wet paper towel, then add meat and microwave until warm. Add vegetables last to preserve crunch.
  17. 17To reheat, store the salad and meat separately to avoid soggy rice. Microwave rice with a wet paper towel, then add meat and microwave until warm. Add vegetables last to preserve crunch.
  18. 18To reheat, store the salad and meat separately to avoid soggy rice. Microwave rice with a wet paper towel, then add meat and microwave until warm. Add vegetables last to preserve crunch.

Ingredients

  • 340 g thick sirloin
  • 340 g thick sirloin
  • 340 g thick sirloin
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 2 tbsp ground black pepper
  • 2 tbsp ground black pepper
  • 2 tbsp ground black pepper
  • 0.75 tsp cornstarch
  • 0.75 tsp cornstarch
  • 0.75 tsp cornstarch
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1 tbsp minced garlic
  • 1 tbsp minced garlic
  • 1 tbsp minced garlic
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 1 second spray cooking oil
  • 1 second spray cooking oil
  • 1 second spray cooking oil
  • 1.5 cups cooked rice
  • 1.5 cups cooked rice
  • 1.5 cups cooked rice
  • 1 persian cucumber
  • 1 persian cucumber
  • 1 persian cucumber
  • 0.5 tomato
  • 0.5 tomato
  • 0.5 tomato
  • 2 leafs green leaf lettuce
  • 2 leafs green leaf lettuce
  • 2 leafs green leaf lettuce
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp ground black pepper
  • 0.5 tbsp ground black pepper
  • 0.5 tbsp ground black pepper

Equipment

knifecutting boardbowlfrying panmeal prep container