The literal translation for this dish in Vietnamese is “shaky beef”. But its 2020 now, let’s petition to have this updated “twerking beef” to get with the times.
In any case, this dish has been my B.O.G during the COVID-19 lockdown period: quick, flavoursome, carbs and mostly uses pantry staples. When I was researching this dish, the internet seemed to insist to eat it as a salad, but for me it’s definitely the #carblife. This red fried rice is incredibly easy to put together and the perfect accompaniment to the beef.
You can of course use the red fried rice with other dishes if shaking beef isn’t your jam.
Vietnamese shaky beef with red egg fried rice (Cơm bò lúc lác) recipe
Literal translation is "shaky beef" but it's 2020 now, surely twerking beef is a bit more up with the times. An easy mid-week dinner that ticks the carbs and red meat box with little fuss.
Ingredients
For the beef
- 250 g beef (porterhouse, filet or scotch)
- 1 capsicum
- ½ brown onion , diced
- 2 cloves garlic , crushed
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 1 tbsp neutral flavoured oil
- 1 tsp white pepper
For the red fried rice
- 1 cup rice, cooked and cooled overnight1 (that is 1 cup of rice, cooked. Not 1 cup of cooked rice)
- 2 eggs
- ½ brown onion , finely diced
- 2 sping onions , finely diced
- 1 tbsp tomato paste
- 1 tsp vegetable stock powder2 (or salt)
- 1 tbsp soy sauce
- 1 tsp white pepper
To serve (optional)
- fresh tomato , sliced
- cucumber , sliced
- lettuce
Instructions
Prepare the beef and marinade
- In a bowl mix togheter the oyster sauce, minced garlic, sesame oil, fish sauce and oil.
- Cut the beef/steak piece into bite-able chunks - around 2cm cubes
- Add the beef to the marinade, stir until the beef is coated and put aside for 30 minutes.
Start with the red fried rice
- Place a pan on high heat, add about 1 tbsp of neutral flavoured oil and add in the diced onions. Cook until you start to see some colour.
- Push the onions to the side of the pan, and add in the rice. Break up the rice clumps and heat up the rice on the pan.
- Once the rice has been broken up and add in your seasonings: 1 tsp of vegetable powder, 1 tbsp of tomato paste, 1 tsp of soy sauce and 1 tsp of white pepper. Give everything a good mix.
- Once the tomato paste looks evenly mixed, pushed all the rice to the side and add in the 2 lightly beaten eggs. Once the edges show sign of cooking, give it a gentle stir to create the soft clumps of egg.
- Once the egg looks about 80% cooked (firm but still a little runny), mix everything in the pan together.
- Finish by adding in the spring onions and mix together.
- Once everything looks cooked and mixed, scoop it out into a bowl or take it off the heat and move onto your beef.
For the shaking beef
- Place a pan on high heat, add about 1 tbsp of neutral flavoured oil and add in the sliced onions. Cook until you start to see some colour.
- Push the onions to the side of the pan. Add in the beef chunks without pouring in the marinade (it will just burn in the pan if you pour it straight in). Leave it untouched for about 30 seconds on high heat to get that wok-burn-style flavour.
- Now it's time to twerk. But also shake the pan so the beef moves around and starts to cook on the other sides. You'll want to only cook the beef for about 1-2 minutes.
- Just before the beef looks about ready, push everything to the side and add in your capsicum pieces. Leave it untouched on the heat for about 15 seconds to get some burn the twerk it again.
- Once everything is ready immediately remove from the pan or heat as you don't want the beef to continue to cook.
To serve the shaking beef
- On a plate, add the red fried rice to one side of the plate. On the other add a lettuce leaf (optional) 3 and top with your shaking beef. Garnish with fresh sliced tomato and cucumbers.
Notes
- Overnight rice: For best results, use leftover rice that has been cooked and cooled overnight. If you are looking to do it same day, you can try to cook the rice a bit drier by reducing the water by about half a cup less than you would usually use.
- Vegetable stock powder: I like to add 1 tsp of vegetable stock powder to my fried rice which adds a little extra umami. If you don't have or don't want to use, you can omit and season with additional salt or soy sauce to taste.
- Plating with the lettuce leaf: More for looks but the lettuce leaf will catch all the excess oil and "drain it off" so the beef just isn't sitting in juice and fat on your plate.