Vietnamese shaking beef with tomato rice

This simple dish hits all the right notes: tangy tomato rice, sweet and savoury caramelised beef, crunchy fresh lettuce. What’s more, it comes together in just 10 minutes.

• serves

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 400 g thick-cut rump steak (about 3 cm thick)
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 tsp sesame oil
• 3 garlic cloves, peeled and roughly chopped
• 2 tbsp vegetable oil

Tomato rice

• 3 tbsp vegetable oil
• 3 garlic cloves, roughly chopped
• 2 tbsp tomato paste
• 740 g (4 cups) cold cooked jasmine rice
• 1 tbsp tomato sauce (ketchup)
• salt and black pepper, to season

To serve

• crisp fried shallots
• butter lettuce leaves
• 1 small red onion, sliced into thin rings
• 1 tomato, sliced
• lemon wedges

Instructions

1. Cut the beef into 3 cm cubes, place in a bowl with the oyster sauce, fish sauce, sugar, sesame oil and garlic, toss to combine well, then set aside.
2. For the tomato rice, heat a large non-stick frying pan over medium heat and add the oil and garlic. Fry the garlic for about 1 minute or until fragrant, then add the tomato paste and stir well to break up any lumps. Add the rice and tomato sauce and mix until the rice is evenly coated with the tomato. Season lightly with salt and pepper and remove from the pan.
3. Return the pan to high heat and add the vegetable oil. When the oil is hot, add the beef and fry until caramelised and cooked to your liking. Transfer the beef to a large serving plate, scatter with the fried shallots and serve with the tomato rice, lettuce, tomato, onion and lemon wedges.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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