Vietnamese diced beef
Savor the flavors of Vietnam with this mouthwatering Vietnamese diced beef recipe! Marinated in a flavorful blend of oyster sauce, soy sauce, fish sauce, and lime juice, and spiced with garlic and chili peppers, this tender beef fillet dish is quick to cook and perfect for any meal. Serve with a side of steamed rice or fresh vegetables for a delicious and balanced meal.
- 30 May 2024
- Cook time 20 min
- Prep time 260 min
- 6 Servings
- 13 Ingredients
Vietnamese Diced Beef, also known as 'Bò Lúc Lắc,' is a classic Vietnamese dish known for its succulent, flavorful beef pieces seasoned with a harmonious blend of sauces and spices. This dish is not only straightforward to prepare but also offers a delightful balance of savory, sweet, and tangy flavors, making it a perfect addition to any meal.
Ingredients:
Instructions:
- In a large bowl, combine the oyster sauce, soy sauce, fish sauce, salt, black pepper, minced garlic, and sesame oil. Mix well to create the marinade.
- Add the diced beef fillet to the marinade. Toss the beef thoroughly to ensure each piece is well-coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes to an hour for best results.
- In a small bowl, mix the lime juice, sugar, and finely chopped red hot chili pepper. Stir until the sugar has dissolved. Set the sauce aside.
- Heat 1/2 tbsp of olive oil in a large pan or wok over medium-high heat. Add the onion wedges and sauté for about 3-4 minutes until they start to soften but still retain some crunch. Remove the onions from the pan and set them aside.
- In the same pan, add the remaining 1/2 tbsp of olive oil. Once the oil is hot, add the marinated beef in a single layer. Sear the beef cubes on all sides until they are browned and cooked to your desired level of doneness (about 2-3 minutes per side for medium). Be careful not to overcrowd the pan; you may need to do this in batches.
- Once all the beef cubes are cooked, return the onions to the pan. Toss everything together for an additional minute until well combined and heated through.
- Transfer the cooked diced beef and onions to a serving platter. Drizzle the lime-chili sauce over the top. Serve immediately with steamed rice, cooked vegetables, or a fresh salad.
Tips:
- Choose a high-quality beef fillet to ensure tenderness and optimal flavor.
- Marinate the beef for at least 30 minutes to allow the flavors to fully penetrate the meat.
- Do not overcrowd the pan when cooking the beef; cook in batches if necessary to ensure even browning.
- For an extra kick, add more chili peppers according to your spice tolerance.
- Serve immediately after cooking to enjoy the beef at its peak flavor and tenderness.
By following this recipe, you can enjoy a delicious and authentic Vietnamese Diced Beef right at home. The combination of oyster sauce, soy sauce, fish sauce, and lime juice brings out an irresistible flavor that will leave your taste buds craving for more. Serve it over a bed of rice or alongside fresh vegetables for a complete, satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 0.88g | 2% |
| Sugar 7g | 7% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.72g | 12% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 4.11ug | 0% |
| Choline 80mg | 14% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 0.86mg | 50% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 4.60ug | 192% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 2.27ug | 2% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 3.82mg | 35% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 510mg | 15% |
| Selenium, Se 30ug | 52% |
| Sodium, Na 810mg | 54% |
| Zinc, Zn 4.79mg | 44% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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