Vietnamese shaking beef (Bò Lúc Lắc)

Name: Vietnamese shaking beef (Bò Lúc Lắc)
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 600g (1 pound 5 ounces) diced beef (sirloin or rump work well); 4 garlic cloves, finely grated; 1 tbsp brown sugar; 1 tbsp fish sauce; 1 tbsp oyster sauce; 1½ tbsp soy sauce; 1 brown onion, sliced; 2 spring onions, sliced (whites and greens separated); 3 tbsp tallow (or neutral-flavoured oil, e.g., vegetable or sunflower oil); red rice, to serve

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Vietnamese shaking beef (Bò Lúc Lắc)

Ingredients

600g (1 pound 5 ounces) diced beef (sirloin or rump work well)
4 garlic cloves, finely grated
1 tbsp brown sugar
1 tbsp fish sauce
1 tbsp oyster sauce
1½ tbsp soy sauce
1 brown onion, sliced
2 spring onions, sliced (whites and greens separated)
3 tbsp tallow (or neutral-flavoured oil, e.g., vegetable or sunflower oil)
red rice, to serve

Directions

Place the diced beef in a large bowl. Add the grated garlic, brown sugar, fish sauce, oyster sauce, and soy sauce. Mix well, then cover and marinate in the fridge for at least 2 hours.
Slice the brown onion and spring onions, keeping the whites and greens separate. Add the spring onion whites to the sliced onions.
Place a wok over high heat and add 1 tablespoon of tallow.
To avoid overcrowding, cook the beef in small batches. Before adding each batch, heat 1 tablespoon of tallow or oil in the wok. Toss the beef often to ensure an even colour on all sides. Once each batch is cooked, transfer to a bowl and set aside.
Once all the beef is cooked, clean the wok. Add the sliced onions and spring onion whites.
Sprinkle with salt and, optionally, a little MSG. Toss until the onions are slightly coloured.
Return the cooked beef to the wok and mix through.
Transfer to a serving bowl, garnish with the spring onion greens, and serve with red rice.