There are dishes that fill your belly, and then there are dishes that fill your soul—and for me, Vietnamese Shaken Beef with Tomato Red Rice has always done both. Known as Bò Lúc Lắc in Vietnamese, this vibrant, sizzling plate of tender beef cubes, caramelized onions, and sweet-savory sauce over buttery, garlicky tomato rice is more than just a meal. It’s a memory. It’s the scent of soy and garlic wafting through the house, and the joy of stealing a bite straight from the pan.

Growing up, this was the dish I requested at least once a week. It brought me ultimate comfort to come home from school and have a hot bowl of white rice with shaken beef waiting for me. My mom would whip it up in no time, her hands moving fast and confident, with the beef sizzling like applause the moment it hit the hot pan. That telltale “shake” gave the dish its name—quick tosses that seared the meat to perfection without overcooking it.

But let’s not forget the unsung hero of this plate: the tomato red rice. Fluffy jasmine rice cooked with tomato paste or ketchup, garlic, and a bit of butter until it turned into a glowing red-orange cloud of savory goodness. It always looked so festive, like the rice dressed up for dinner. And together with the beef? Pure harmony. Sweet, savory, buttery, tangy—it was a flavor rollercoaster, and I was always ready for another ride.

Even now, no matter how many fancy dinners or trendy recipes I try, Vietnamese Shaken Beef with Tomato Red Rice is the one that feels like home. Making this dish as an adult, I don’t just recreate a flavor—I get to relive a little piece of my childhood every time and it’s a go to meal prep dish so my inner child is always happy.

So whether you grew up with this dish too or you’re trying it for the first time, I hope this recipe brings as much joy to your table as it’s brought to mine over the years. Let’s shake things up—literally—and get cooking!