Vietnamese Shaking Beef (Bò Lúc Lắc)

Von Andy Cooks · 30 Min.

Zutaten

Zubereitung

1. Put the diced beef in a large bowl. Add the grated garlic, brown sugar, fish sauce, oyster sauce and soy sauce, mix well, then cover and refrigerate for at least 2 hours.
2. Slice the brown onion and the spring onions, keeping the whites and greens separate. Add the spring onion whites to the sliced onion.
3. Heat a wok over high heat and add 1 tablespoon of tallow.
4. Cook the beef in small batches so the wok does not get crowded. Before each batch, heat 1 tablespoon of tallow or oil in the wok. Toss the beef often so it colours evenly on all sides. Transfer each cooked batch to a bowl and set aside.
5. Once all the beef is cooked, clean the wok. Add the sliced onion and spring onion whites.
6. Sprinkle with salt and, if you like, a little MSG. Toss until the onion is slightly coloured.
7. Return the beef to the wok and mix through.
8. Transfer to a serving bowl, scatter the spring onion greens on top and serve with red rice.

Zusammengefasst aus dem Video von Andy Cooks. Schau es dir für die Details an.

Mehr Rezepte mit

KnoblauchZwiebelFrühlingszwiebelReisBrauner ZuckerRindfleisch