Com Bo Luc Lac Recipe

Rinse jasmine rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 2.5 cups water, and 1/4 tsp salt in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.

Remove from heat and keep covered for 10 minutes to steam. Fluff with a fork and keep warm until serving.

Prep the beef

Pat steak cubes very dry with paper towels. In a bowl, combine soy sauce (2 tbs), oyster sauce (1 tbs), fish sauce (1 tsp), sugar (1/2 tsp), shaoxing wine (1 tbs), 1/2 tsp freshly ground black pepper, and cornstarch (1 tsp). Toss beef cubes in the marinade until evenly coated. Let sit 15–20 minutes at room temperature (or up to 1 hour in refrigerator).

Prep vegetables and aromatics

While meat marinates, thinly slice garlic and shallots and cut onion into wedges. Halve cherry tomatoes and slice cucumber and scallions for garnish.

Sear the beef (high heat, quick)

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tbs neutral oil. Add beef in a single layer (work in two batches if necessary to avoid overcrowding). Sear without moving for 45–60 seconds to develop a crust, then toss and sear another 30–45 seconds until just medium-rare to medium (internal temp ~130–135°F / 54–57°C). Transfer seared beef to a plate and tent with foil to rest.

Cook aromatics & finish sauce

Lower heat to medium-high and add remaining 1 tbs oil and 1 tbs butter to the same pan. Add sliced garlic and shallots and cook, tossing, for about 30–45 seconds until fragrant but not browned. Add red/ yellow onion wedges and halved cherry tomatoes; stir-fry 1 minute until onions are slightly softened. Return beef and any accumulated juices to the pan. Toss everything together for 30–60 seconds, spooning pan juices over the meat. Taste and adjust seasoning with extra fish sauce or soy sauce if needed.

Squeeze a little lime over the beef (optional) and sprinkle remaining black pepper. Remove from heat.

Whisk together fresh lime juice (2 tbs), rice vinegar (1 tsp), soy sauce (1 tsp), sugar (1 tsp), and 1/4 tsp freshly ground black pepper in a small bowl until sugar dissolves. Taste and adjust balance of sour/salty/sweet to preference. Set aside.

When plating, drizzle a little of this dressing over the rested beef or serve on the side for guests to spoon over rice and beef.

Divide cooked jasmine rice among 4 plates (about 1/2 cup cooked rice per serving if making 4 servings; adjust as desired).

Arrange 4 lettuce leaves alongside rice on each plate. Pile the rested shaking beef over the rice or next to the lettuce. Spoon pan juices and a splash of the luc lac dressing over the beef and rice.

Garnish with sliced cucumber, scallions, cilantro, and lime wedges. Serve immediately while beef is warm.