Vietnamese Shaking Beef with Lettuce Wrap and Steamed Rice

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more spoonfuls of water.

Mince garlic and combine with sugar, soy and fish sauce. Thinly slice the beef and add to the marinade. Leave to marinate for up to 10 minutes.

Tip! Don't leave to marinate for too long or the meat will dry out due to the salt in the marinade.

Separate leaves from butter lettuce, trying to keep them whole. Finely slice chilli. Cut cucumber in half and thinly slice into half moons. Pick coriander leaves and roughly chop.

Heat a wok or pan over high heat, allow pan to get very hot and carefully add a drizzle of oil. Cook half the beef, shaking the wok, for 1-2 minutes until the beef is charred but still rare in the centre, or until cooked to your liking. Set aside and cook remaining beef.

Tip! You may need to cook the beef in batches to avoid overcrowding and stewing.

Serve beef on a platter or plates with lettuce, crispy shallots, sliced chilli, cucumber, coriander and steamed rice. Load lettuce cups with the beef and accompaniements and dig in. Use the rice to absorb all the lovely beef juices.

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more spoonfuls of water.

Mince garlic and combine with sugar, soy and fish sauce. Thinly slice the beef and add to the marinade. Leave to marinate for up to 10 minutes.

Tip! Don't leave to marinate for too long or the meat will dry out due to the salt in the marinade.

Separate leaves from butter lettuce, trying to keep them whole. Finely slice chilli. Cut cucumber in half and thinly slice into half moons. Pick coriander leaves and roughly chop.

Heat a wok or pan over high heat, allow pan to get very hot and carefully add a drizzle of oil. Cook half the beef, shaking the wok, for 1-2 minutes until the beef is charred but still rare in the centre, or until cooked to your liking. Set aside and cook remaining beef.

Tip! You may need to cook the beef in batches to avoid overcrowding and stewing.

Serve beef on a platter or plates with lettuce, crispy shallots, sliced chilli, cucumber, coriander and steamed rice. Load lettuce cups with the beef and accompaniements and dig in. Use the rice to absorb all the lovely beef juices.