Vietnamese shaking beef (Bò Lúc Lắc)

Ingredients

• 600g (1 pound 5 ounces) diced beef (sirloin or rump work well)
• 4 garlic cloves, finely grated
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1 brown onion, sliced
• 2 spring onions, sliced (whites and greens separated)
• 3 tbsp tallow (or neutral-flavoured oil, e.g., vegetable or sunflower oil)
• red rice, to serve

Directions

1. Place the diced beef in a large bowl. Add the grated garlic, brown sugar, fish sauce, oyster sauce, and soy sauce. Mix well, then cover and marinate in the fridge for at least 2 hours.
2. Slice the brown onion and spring onions, keeping the whites and greens separate. Add the spring onion whites to the sliced onions.
3. Place a wok over high heat and add 1 tablespoon of tallow.
4. To avoid overcrowding, cook the beef in small batches. Before adding each batch, heat 1 tablespoon of tallow or oil in the wok. Toss the beef often to ensure an even colour on all sides. Once each batch is cooked, transfer to a bowl and set aside.
5. Once all the beef is cooked, clean the wok. Add the sliced onions and spring onion whites.
6. Sprinkle with salt and, optionally, a little MSG. Toss until the onions are slightly coloured.
7. Return the cooked beef to the wok and mix through.
8. Transfer to a serving bowl, garnish with the spring onion greens, and serve with red rice.