Cơm Bò Lúc Lắc with Lemongrass and Chili

Nguyên liệu

• Beef sirloin or tenderloin500g
• Lemongrass, finely minced2 stalks
• Garlic, minced3 cloves
• Red chili, finely chopped (optional)1
• Shallots, sliced1 large
• Red bell pepper, sliced1
• Yellow onion, sliced1 medium
• Soy sauce3 tbsp
• Fish sauce1 tbsp
• Sugar1 tbsp
• Black pepper1 tsp
• Salt1 tsp
• Vegetable oil3 tbsp
• Water2 tbsp
• Butter1 tbsp
• Cooked jasmine rice, for serving4 cups
• Cucumber slices, for serving1 cup
• Cilantro, for garnish1/4 cup

Các bước

1. 1

   Cut beef into 1-inch cubes. Finely mince lemongrass and garlic. Chop chili if using. Slice shallots, bell pepper, and onion.

2. 2

   In a bowl, combine beef with minced lemongrass, garlic, chili (if using), 1 tbsp soy sauce, 1 tsp fish sauce, 1/2 tsp sugar, 1/2 tsp salt, and 1/2 tsp black pepper. Marinate for at least 30 minutes.

3. 3

   In a separate small bowl, whisk together remaining soy sauce, fish sauce, sugar, and water to make the sauce.

4. 4

   Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated beef in batches and stir-fry until browned. Remove beef and set aside.

5. 5

   Add remaining 2 tbsp vegetable oil to the wok. Add sliced shallots and stir-fry until fragrant, about 1 minute.

6. 6

   Add sliced bell peppers and onion. Stir-fry for 2-3 minutes until slightly tender-crisp.

7. 7

   Return the beef to the wok. Pour the prepared sauce over the beef and vegetables. Stir-fry for another 1-2 minutes until the sauce thickens.

8. 8

   Stir in butter until melted. Season with additional salt and pepper if needed.

9. 9

   Serve the shaking beef immediately over cooked jasmine rice, with cucumber slices on the side and garnished with fresh cilantro.