Vietnamese Shaking Beef & Sticky Rice

To make sticky rice for Vietnamese Shaking Beef, rinse 1 cup of sushi rice under cold water until the water runs clear. Combine it with 1 cup of water in a pot, bring to a boil, then reduce the heat to the lowest setting and cover. Cook for 15 minutes, then let it sit for another 10 minutes. Finally, mix in 1 tablespoon of apple cider vinegar, 1 teaspoon of sugar, and a dash of salt for flavor.

If you're looking for a substitute for beef in Vietnamese Shaking Beef, you can use chicken breast or tofu for a vegetarian option. Both will absorb the flavors of the sauces well. Just adjust the cooking time accordingly, as chicken will cook faster than beef, and tofu should be pressed to remove excess moisture.

To store leftover Vietnamese Shaking Beef and sticky rice, place them in airtight containers. The beef can be refrigerated for up to 3 days, while the sticky rice should be consumed within 2 days for the best texture. Reheat the beef in a pan and the rice in a microwave with a splash of water to restore moisture.

Vietnamese Shaking Beef pairs well with a refreshing tomato salad, as mentioned in the recipe. You can also serve it with pickled vegetables or a side of steamed greens for a balanced meal. For drinks, consider pairing it with iced tea or a light beer to complement the flavors.

Vietnamese Shaking Beef can be made gluten-free by substituting the soy sauce with gluten-free tamari or coconut aminos. Ensure that all other ingredients, like oyster sauce, are also gluten-free. This way, you can enjoy this delicious dish without compromising your dietary needs.