Thursday, October 04, 2007

Cơm Bò Lúc Lắc

Shaking Beef Rice Dish

1 lb beef filet mignon or tenderloin
3 cloves garlic, minced
1 onion
3 cups cooked rice
1 T ketchup
Vegetable oil, butter, soy sauce, sugar, salt, pepper

Dice beef into small bite size, marinate with 2/3 minced garlic, 1/2 t sea salt, some thick soy sauce, sugar, pepper and oil.

Red Rice: Heat 1 T oil in a pan over medium high heat, add 1/3 minced garlic in and stir-fry until fragrant. Add cooked rice in and stir, add ketchup, mix evenly, season with soy sauce, sugar and pepper to taste.

Luk Lak Beef: Use a thick bottom pan, heat 1 T oil and some butter over high heat. When it's hot (but not smoking hot), add beef in, you can do 1/2 batch at a time. Make sure all the beef touch the bottom of the pan. Leave for 1-2 minutes until it's lightly burn. Turn or shake to cook all the sides, add onion to cook. Serve with red rice. Option: Some prefer to add 1/2 T oyster sauce in the beef when adding onion to serve with rice dish. Don't add oyster sauce when you serve this beef alone.


Papa Smurf said...

Just ran across your blog while searching for "canh khổ qua dồn thịt". Very nice Kiki. I love to cook Bo Luk Lak for my kids too. I like to use Rib Eyes or New York steaks instead, a little more juicy than filet mignon. Keep up the cooking spirit my friend.

kiki said...

I will try rib eye steak next time. New York Steak is rarely on sale here for some reason :) Thanks, papa smurf.

eNat --> said...

Salut, love to vie your blog much...
I think the word "LUC LAC" has come from the word "XUC XAC" - cause beef was cut as a "dice"
So, "shaking" is not really exactly for the name ;-)

You have many many great food and receipt also. Love this blog much

Tuan eNat ;-)