Keto Vietnamese Shaking Beef (Bo Luc Lac) with Cauliflower Rice
A delectable keto-friendly version of the classic Vietnamese Shaking Beef, served with cauliflower rice. Completely nut-free for worry-free dining.
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Ingredients
- about 680 g Beef Sirloin
- 3 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Swerve Sweetener
- 3 cloves Garlic
- 1 tsp Black Pepper
- 1 medium Red Onion
- 1 medium Bell Pepper (Red or Yellow)
- 2 tbsp Butter
- 4 cups Cauliflower Rice
- 2 stalks Green Onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g Beef Sirloin into about 2.5 cm cubes. In a medium bowl, combine the 3 tbsp Soy Sauce, 2 tbsp Oyster Sauce, 1 tbsp Swerve Sweetener, 3 cloves minced garlic, and 1 tsp Black Pepper. Add the beef cubes to the bowl and toss until they are evenly coated. Let the beef marinate at room temperature for at least 15 minutes.
- 2Cut the 1 medium Red Onion and 1 medium Bell Pepper (Red or Yellow) into roughly about 2.5 cm bite-sized pieces. Chop the 2 stalks Green Onions into small rings and set them aside for garnish.
- 3Place an approximately 30 cm skillet or wok over high heat. Heat the pan until it just begins to smoke, which indicates it is very hot. Add the 2 tbsp Butter to the hot skillet and allow it to melt and shimmer. Carefully add the marinated beef cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef for 1 to 2 minutes per side, until the outside is browned and caramelized but the inside is still slightly pink. The internal temperature of the beef should reach 55°C for medium-rare.
- 4Add the bite-sized pieces of 1 medium Red Onion and 1 medium Bell Pepper (Red or Yellow) to the skillet with the seared beef. Stir-fry for 2 to 3 minutes over high heat, until the vegetables are tender-crisp and slightly softened but still retain a slight bite.
- 5While the beef and vegetables are cooking, prepare the 4 cups Cauliflower Rice. Heat a separate medium skillet over medium-high heat (approximately 175-190°C) for 1 to 2 minutes. Add the 4 cups Cauliflower Rice to the hot skillet and stir-fry for 5 to 7 minutes, or until it is heated through and slightly tender. Alternatively, you can heat the 4 cups Cauliflower Rice in a microwave-safe bowl in a microwave for 3 to 5 minutes, or until hot.
- 6Immediately serve the Keto Vietnamese Shaking Beef and vegetables over the prepared 4 cups Cauliflower Rice. Garnish the dish with the chopped 2 stalks Green Onions.
Substitutions
Oyster Sauce → (avoids Shellfish)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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