Bò Lúc Lắc - Shaking Beef

8 hrs 20 min (mostly marinating)Serves 4

Vietnamese caramelized beef cubes tossed with onions and butter, served over lettuce with fresh cucumber, tomato and lime.

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prepTrim ribeye of excess fat and cut into 1½-inch / 4 cm cubes
1–1¼ pounds / 450–570 g boneless ribeye, trimmed and cut into 1½-inch / 4 cm cubes	Mix beef with marinade, chill 8 hrs		Plate over lettuce bed, serve with steamed rice
3 garlic cloves, minced
12 g palm sugar or brown sugar
1 teaspoon cornstarch
½ teaspoon black pepper
1 tablespoon oyster sauce (for marinade)
1 tablespoon fish sauce
2 teaspoons light soy sauce
1 teaspoon neutral oil (for marinade)
Your preferred crunchy green lettuce	Arrange lettuce, cucumber, tomato & lime
1 medium seedless cucumber, sliced
1 large tomato, thinly sliced and cut into half moons
1 lime, cut into wedges
1 tablespoon neutral oil (for searing beef)	Sear beef 5 min, toss to brown all sides	Return beef, add soy sauce, oyster sauce & butter, toss until coated
1 medium onion, sliced into thin wedges	Cook onion 2–3 min, deglaze if needed
½ teaspoon dark soy sauce
1 tablespoon oyster sauce (for finish)
15 g unsalted butter

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