Vietnamese
10 Minute Kitchen
From
10 Minute Kitchen
season
2
episode
0
Bo Luc Lac - Shaking Beef with red rice
With
Jerry Mai
Jerry Mai's quick beef stir-fry in a glossy oyster and soy sauce, over rice.
PREP
0
MINS
Cook
0
MINS
SERVES
4
About this recipe
Jerry Mai's quick beef stir-fry built on Farm 88 porterhouse cut into 2cm cubes, brown onion in quarters and a glossy sauce of oyster, soy and caster sugar. The wok does most of the work in under ten minutes; the only real skill is keeping the heat high enough that the beef sears instead of steams.
Get the wok smoking before the oil goes in. Sear the beef hard in a single layer, then push it up the side and add the garlic, onion and spring onion to the centre. The Perino tomatoes go in last and barely cook, just split against the heat and add a fresh acidity to cut the soy.
A Cantonese stir-fry pattern adapted for a Western pantry: the oyster sauce gives it body, the sugar balances the salt, the butter at the end (Jerry's touch) rounds out the corners and makes the sauce cling to the meat.
Serve over jasmine rice with the sauce pooling underneath. The leftovers don't reheat well; the pleasure is in the speed and the sear. Cold beer on the side.
Ingredients
- 600g Farm 88 Porterhouse steak, cut into 2cm cubes and salted
- 2 Brown Onions cut in quarters
- 2-3 cloves Garlic, sliced
- 1 teaspoon fresh cracked Pepper
- 2 Spring Onions, cut 5cm lengths
- Vegetable oil
- 2 tbsp butter
- 1/2 punnet Perino tomatoes, halved
- Sauce
- 4 tablespoon Oyster Sauce
- 1/2 teaspoon Caster Sugar
- 2 tablespoon light Soy Sauce
- Rice
- 500g long grain rice (Pre cooked)
- 2 Eggs
- 1 tbl oil
- 1 tablespoon Tomato paste
- 2 cloves of Garlic, finely chopped
- Salt/pepper
- 2 tablespoon Soy Sauce
- Garnish
- ¼ Iceberg Lettuce, cut into wedges
- 1 Lebanese Cucumber, sliced
- Chopped Coriander
Method
1. Prepare the sauce by mixing In a bowl the Oyster Sauce, Caster Sugar and light Soy Sauce until the sugar is dissolved. Set aside.
2. Prepare the rice - In a hot wok add the vegetable oil to smoking point, add the chopped garlic and cook for about 30 seconds. Add in the rice and press down to separate the grains and heat through. Make a slight well, add the Eggs and scramble slightly and mix through the rice. Add the Tomato Paste, Soy Sauce and Pepper and wok toss making sure the tomato is mixed through the rice. Transfer rice to a bowl and keep warm.
3. In the same wok, add the oil and heat till smoking. Add the Beef cubes and sear quickly without moving for about 1 minute before turning the meat over and repeating the process.
4. Continue to stir-fry Beef for 2-3 minutes or until meat is lightly charred. Once the meat is sealed, add in the Garlic and the quartered Brown Onions. Cook quickly until the Onions are slightly wilted. Add in the Spring Onion and continue to move the ingredients around.
5. Add in the prepared sauce and Tomato halves and toss through to coat all the meat.
6. Stir through the butter until melted and sprinkle with freshly ground black pepper.
7. Mix well.
8. Serve the Beef and Rice on a plate and garnish with Cucumber, Lettuce wedge and herbs.
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