Vietnamese Shaking Beef (Bò Lúc Lắc)
Juicy cubes of ribeye marinated in a savory-sweet sauce, seared in a smoking-hot pan and tossed with butter, bell pepper and onions.
Ingredients
Beef and marinade
- 1 thick-cut ribeye cut into 1½-inch cubes
- 2 tablespoon oyster sauce
- 2 tablespoon seasoning sauce
- 1 tablespoon fish sauce
- 1½ tablespoon sugar
- 1 tablespoon dark sweet soy sauce I use ABC Medium Soy Sauce
- MSG to taste
- black pepper to taste
- garlic minced
Stir-fry
- cooking oil for searing
- 1 tablespoon butter
- 1 red bell pepper cut into chunks
- ¼ white onion cut into chunks
- ¼ red onion cut into chunks
Instructions
- Marinate: In a bowl, combine the ribeye cubes with the oyster sauce, seasoning sauce, fish sauce, sugar, dark sweet soy sauce, MSG, black pepper and minced garlic. Mix well and let marinate.
- Bring to room temp: Let the marinated beef come to room temperature before cooking so it sears evenly.
- Sear the beef: Heat oil in a pan or wok over high heat until smoking. Sear the beef in batches, about 2 minutes per side. Set aside.
- Cook the vegetables: Add the butter to the pan and sauté the bell pepper, white onion and red onion for 1 minute.
- Finish: Return the beef to the pan and toss for 1 more minute until heated through. Serve right away.
Notes
Don't crowd the pan: Searing in batches keeps the pan hot so the beef gets a good crust instead of steaming.