Loc Lac (Vietnamese Beef and Tomato Rice Bowl)

Ingredients

• 400 g Thai fragrant rice (jasmine rice) (Rinsed and cooked)
• 4 Garlic cloves (peeled and minced)
• 1 Onion (sliced into rounds)
• 1 Tomato (sliced into rounds)
• 1 Cucumber (peeled and sliced into rounds)
• 4 Lettuce leaves (whole leaves for plating)
• 70 g Tomato concentrate (tomato paste) (adds deep flavor to rice)
• 6 tablespoons Vegetable oil (divided for rice and beef stir‑fry)
• 1 Lemon (cut into quarters for serving)
• to taste Salt
• to taste Black pepper
• 500 g Beef (tender cut, e.g., flank or sirloin) (cut lengthwise then diced)
• 1 tablespoon Thick soy sauce (adds umami to the beef)
• 1 tablespoon Oyster sauce (adds depth to both rice and beef)
• 1 tablespoon Oil for beef marinade
• 0.25 teaspoon Salt (for marinade)
• 1 teaspoon Tapioca flour (helps coat beef and keep it tender)

Instructions

1. Cook Thai fragrant rice

   Rinse the rice under cold water until the water runs clear. Combine 400 g rice with the appropriate amount of water (about 1 cup rice to 1.25 cups water) in a rice cooker or pot. Bring to a boil, then reduce heat, cover, and simmer for 12‑15 minutes. Remove from heat and let steam, covered, for 10 minutes.

   Time: PT20M

   Temperature: Boiling

2. Marinate the beef

   Slice the beef lengthwise into thin strips, then cut into bite‑size cubes. Place the beef in a mixing bowl and add ¼ tsp salt, 1 Tbsp thick soy sauce, 1 Tbsp oyster sauce, 1 Tbsp oil, and 1 tsp tapioca flour. Mix thoroughly, cover, and refrigerate while you prepare the vegetables.

   Time: PT12M

3. Prepare the vegetables

   Peel the cucumber and slice into rounds. Quarter the lemon. Slice the tomato and onion into rounds. Peel the garlic cloves and mince them finely.

   Time: PT10M

4. Stir‑fry the rice

   Heat the wok over high heat. Add 3 Tbsp oil and swirl. When the oil shimmers, add half of the minced garlic and sauté until golden (about 30 seconds). Add the cooked rice, 70 g tomato concentrate, and 1 Tbsp oyster sauce. Stir‑fry, tossing constantly, until the rice is evenly coated and heated through, about 5 minutes. Transfer to a warm bowl and keep covered.

   Time: PT7M

   Temperature: High

5. Stir‑fry the beef

   Wipe the wok clean, return to high heat, and add the remaining 3 Tbsp oil. Add the remaining minced garlic and sauté until fragrant (≈30 seconds). Add the marinated beef and stir‑fry quickly, about 1‑2 minutes, until just browned but still pink inside. Remove from heat.

   Time: PT4M

   Temperature: High

6. Assemble the bowls

   On each plate, lay a lettuce leaf, then arrange cucumber, tomato, and onion rounds. Spoon a generous portion of the stir‑fried rice onto the center, top with beef cubes, and place a lemon wedge on the side. Allow each diner to season with salt, pepper, and fresh lemon juice.

   Time: PT5M

Nutrition Facts

Calories

660

Protein

30 g

Carbohydrates

43 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Thai fragrant rice (jasmine rice): Jasmine rice, Basmati rice
• Instead of Garlic cloves: Garlic paste
• Instead of Onion: Shallot, Leek
• Instead of Tomato: Roma tomato, Cherry tomatoes (halved)
• Instead of Cucumber: English cucumber, Zucchini (thinly sliced)
• Instead of Lettuce leaves: Romaine, Butter lettuce
• Instead of Tomato concentrate (tomato paste): Tomato sauce (reduced)
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Lemon: Lime
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black pepper: White pepper
• Instead of Beef (tender cut, e.g., flank or sirloin): Chicken breast, Pork tenderloin
• Instead of Thick soy sauce: Regular soy sauce (add a dash of sugar)
• Instead of Oyster sauce: Hoisin sauce, Soy sauce + a splash of fish sauce
• Instead of Oil for beef marinade: Sesame oil (use less)
• Instead of Salt (for marinade): Soy sauce (adds saltiness)
• Instead of Tapioca flour: Cornstarch

Equipment Needed

• Wok or large skillet
• Cutting board
• Chef's knife
• Mixing bowl
• Measuring spoons
• Spatula or wooden spoon

Critical Steps — Do Not Skip

• Cook Thai fragrant rice
• Marinate the beef
• Stir‑fry the rice
• Stir‑fry the beef

Chef Tips from the Video

• A wok provides the best high‑heat distribution; if unavailable, use the largest skillet you have.
• Tapioca flour creates a light coating on the beef that keeps it juicy.
• Use the thick soy sauce for depth; regular soy sauce can be substituted with a pinch of sugar.

Troubleshooting

Storage

Refrigerator: Store leftover rice and beef in airtight containers for up to 3 days.

Freezer: Raw marinated beef can be frozen for up to 2 months; cooked rice freezes well for 1 month.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the beef up to 4 hours ahead and keep refrigerated.
• Cook the rice earlier and reheat gently before stir‑frying.
• Pre‑slice all vegetables and store them in a sealed container.