Vietnamese Shaking Beef (Bò Lúc Lắc)

Step 1

Bring a 12-inch frying pan or wok to high heat and add the vegetable oil. Stir-fry the garlic in the oil for 1 to 2 minutes, until fragrant. Reduce the heat to medium-high and add the rib-eye cubes and pan-sear for 2 to 3 minutes, tossing to sear on all sides, then add the butter. Add the Maggi seasoning, sugar, pepper and green onions. Bring the pan to high heat for 3 to 4 minutes until the sauce caramelizes and thickens to a glossy, syrupy consistency that coats the beef; it should not be watery. However, not all of the sauce should cook off completely. There will be about 1/2 cup left in the pan.

Step 2

Serve with the white rice and, if you like, sunny-side up eggs. To serve in a cast-iron skillet, preheat the skillet for 3 minutes on high heat. Add 1 teaspoon of oil on the end of the skillet, crack an egg into the pan, and cook sunny-side up. Add the cooked beef to the skillet and sizzle to serve.