Bò Xào Lúc Lắc with Lemongrass and Chili
80% chuẩn vị · Vietnamese
A fragrant and slightly spicy variation of Bò Xào Lúc Lắc, incorporating the aromatic flavors of lemongrass and a kick of chili, offering a more complex taste profile.
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 sirloin500g
- Lemongrass2 stalks, finely minced
- Garlic3 cloves, minced
- Shallots1, finely chopped
- Red onion1, cut into wedges
- Red chili1-2, sliced (optional)
- Soy sauce3 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil3 tbsp
- Water2 tbsp
- Mint leavesfor garnish
Các bước
- 1
Cut beef into 1-inch cubes. Marinate with minced garlic, minced lemongrass, 1 tbsp soy sauce, and 1/4 tsp black pepper. Let sit for 15 minutes.
- 2
In a small bowl, whisk together remaining soy sauce, fish sauce, sugar, salt, and water to make the sauce.
- 3
Heat 1.5 tbsp vegetable oil in a wok or large skillet over high heat. Add half the beef and stir-fry quickly until browned. Remove beef.
- 4
Add remaining oil to the wok. Add red onion and stir-fry for 1 minute.
- 5
Add shallots and sliced red chili (if using). Stir-fry for 30 seconds until fragrant.
- 6
Return the beef to the wok. Pour the prepared sauce over. Toss everything quickly to coat and heat through, about 1-2 minutes.
- 7
Serve immediately, garnished with fresh mint leaves.
