Cơm Chiên Bò Lúc Lắc (Shaking Beef Fried Rice)
85% chuẩn vị · Vietnamese Fusion
A creative twist on Cơm Chiên Bò, inspired by the popular 'Bò Lúc Lắc' (shaking beef). This version incorporates the distinct flavors of garlic, butter, and a touch of tanginess into the fried rice.
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
- Jasmine rice, cooked and cooled4 cups
- Beef sirloin or tenderloin, cut into 1-inch cubes1 lb
- Garlic, minced4 cloves
- Butter2 tbsp
- Soy sauce3 tbsp
- Lime juice1 tbsp
- Fish sauce1 tsp
- Vegetable oil2 tbsp
- Onion, diced1/2 cup
- Red bell pepper, diced1/2 cup
- Green bell pepper, diced1/2 cup
- Saltto taste
- Black pepperto taste
- Parsley, chopped (for garnish)2 tbsp
Các bước
- 1
Season the beef cubes generously with salt and pepper. In a bowl, combine 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp fish sauce, and 1 tsp minced garlic. Set aside.
- 2
Heat 1 tbsp vegetable oil and 1 tbsp butter in a wok or large skillet over high heat until shimmering. Add the beef cubes in a single layer (work in batches if necessary) and sear until browned on all sides, about 2-3 minutes. Remove beef and set aside.
- 3
Add the remaining 1 tbsp vegetable oil and 1 tbsp butter to the wok. Add the diced onion and remaining minced garlic. Stir-fry until fragrant, about 1 minute.
- 4
Add the diced red and green bell peppers. Stir-fry for 2-3 minutes until tender-crisp.
- 5
Add the cooled cooked rice to the wok. Stir-fry for 2-3 minutes until heated through.
- 6
Return the seared beef to the wok. Pour the prepared soy sauce mixture over everything. Stir-fry vigorously for 1-2 minutes until the sauce coats the rice and beef, and everything is well combined.
- 7
Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley and serve immediately.
