Bò Lúc Lắc Recipe (Vietnamese Shaking Beef)

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1. 1Step 1: In a bowl, combine the beef ribeye with oyster sauce, soy sauce, minced garlic, garlic oil, and sugar. Marinate for at least 1 hour, but do not add the cornstarch.
2. 2Step 2: While the beef marinates, wash and prep all the vegetables.
3. 3Step 3: Before cooking, transfer the marinated beef to another plate to remove excess liquid and let it come to room temperature for about 1 hour.
4. 4Step 4: Coat each piece of beef with the cornstarch. Heat a pan on medium-high or high heat, then brown the meat on all sides in about 2 to 4 batches, depending on the size of your pan.
5. 5Step 5: Once all the beef is cooked, add the beef back into a pan with the sautéed vegetables over medium-low heat and stir for about 2 minutes.
6. 6Step 6: Plate the beef and vegetables and add Maggi to taste for saltiness.
7. 7Step 7: Prepare and cook 1 cup of rice as you normally would, for example using a rice cooker.
8. 8Step 8: In a large pan over medium heat, add the vegetable oil and garlic. Sauté until fragrant and brown, stirring constantly to prevent burning.
9. 9Step 9: Add the cooked rice and stir thoroughly to coat every grain with the garlic oil.
10. 10Step 10: Add the tomato paste and continue stirring until the red color is evenly incorporated into the rice.
11. 11Step 11: Add a few splashes of fish sauce to the rice, tasting as you go. Start with two dashes and adjust, since you don't want the rice too salty as it will be eaten with the beef.
12. 12Step 12: Wash and prep all vegetables for the sautéed vegetables component.
13. 13Step 13: Put 1 tablespoon of vegetable oil in a pan over medium heat.
14. 14Step 14: Add the onions and bell peppers. Sauté for about 2 minutes until the onions turn slightly translucent but are not too soft.
15. 15Step 15: Add the green onions last to prevent them from wilting, and stir to mix.
16. 16Step 16: Remove the vegetables from the pan and set them aside in a bowl. They will be mixed with the beef again later.