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.

3 comments:

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 --> http://360.yahoo.com/tuan0208 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 ;-)