Bò Lúc Lắc with Lemongrass and Chili
80% chuẩn vị · Vietnamese-inspired
A flavorful twist on Bò Lúc Lắc, incorporating aromatic lemongrass and a hint of chili for a spicier, more complex profile, reflecting regional variations.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef sirloin1.5 lbs
- Lemongrass2 stalks
- Garlic3 cloves
- Onion1 medium
- Red chili pepper1
- Soy sauce3 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1 tsp
- Vegetable oil2 tbsp
- Butter1 tbsp
- Cilantrofor garnish
- Saltto taste
- Waterfor rinsing
Các bước
- 1
Cut beef into 1-inch cubes. Finely mince lemongrass (white part only) and garlic. Thinly slice onion. Finely chop red chili.
- 2
In a bowl, combine soy sauce, fish sauce, sugar, minced lemongrass, minced garlic, chopped chili, and black pepper. Add beef cubes and toss to coat. Marinate for 20-30 minutes.
- 3
Heat 1 tbsp vegetable oil and butter in a wok or large skillet over high heat. Add beef in a single layer (cook in batches if needed). Sear for 1-2 minutes per side until browned. Remove beef.
- 4
Add remaining 1 tbsp vegetable oil to the skillet. Add sliced onions and stir-fry for 1 minute. Add any remaining marinade from the beef bowl and cook for another minute.
- 5
Return the beef to the skillet. Toss everything together for about 30 seconds to heat through. Season with salt if needed.
- 6
Serve hot, garnished with fresh cilantro.
