Protein Boost | Goodfood Travels: Vietnam's Shaking Beef with Shrimp
over Jasmine Rice
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Vietnam, where shaking beef (bò lúc lắc) originated as a street food in Saigon. Shake up saucy steak cubes and sweet pepper in a pan, and put crisp cucumber on top.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Top sirloin beef medallions
- 1 Cucumber
- 1 Sweet pepper
- 1 Onion (or shallot)
- 3 Garlic cloves
- 30ml Oyster sauce
- 10g Brown sugar
- 160g Jasmine rice
- 30ml Fish sauce
- 30ml Soy sauce (low sodium)
Contains: Anchovies • Oysters • Shrimp • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
6 g
Sodium
3560 mg
Total Carb
93 g
Sugars
18 g
Protein
63 g
Fibre
3 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve, core and thinly slice the sweet pepper lengthwise.
- Cut the cucumber crosswise into ⅓ inch pieces; season with S&P.
- Mince the garlic.
- Halve, peel and small-dice the onion.
Prepare the steaks
- Pat the steaks dry and cut into 1-inch cubes; season with S&P.
- In a medium bowl, combine the steaks, brown sugar, ½ the fish sauce and S&P.
Cook the steaks
- In a large pan, heat a generous drizzle of oil on high.
- Add the steaks* and cook, stirring often, 2 to 3 min., until cooked through.
- Transfer to a plate and reserve the pan.
Sauté the vegetables & coat the steaks
- In the same pan, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet pepper and garlic. Sauté, 1 to 2 min., until beginning to soften.
- Add the soy sauce, oyster sauce, steaks and remaining fish sauce; toss well.
- Cook, stirring often, 2 to 3 min., until the sauce is fully incorporated.
Plate your dish
- Divide the rice between your plates.
- Top with the steaks, vegetables and cucumber. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
