Vietnamese Bò Lúc Lắc (Shaken Beef)

Ingredients

• 680 g New York strip steak (Cut into cubes; ribeye or filet mignon can also be used.)
• 1 tbsp olive oil (For the marinade.)
• 2 tbsp oyster sauce (For the marinade.)
• 1 tbsp Maggi seasoning or soy sauce (The author prefers yellow-bottle Maggi seasoning, but soy sauce is also acceptable.)
• 4 dientes garlic (Finely chopped.)
• 1 tsp sugar (For the marinade.)
• black pepper (To taste.)
• 2 tbsp cooking oil (For heating the pan and stir-frying.)
• 1 grande onion (Cut into bite-size pieces; cut into quarters, separate the layers, and halve any large outer pieces.)
• 1 grande bell pepper (Cut into bite-size pieces. The transcript mentions vegetables but does not specify which ones; this is a common estimate for bò lúc lắc.)
• 2 tbsp butter (Added at the end with the heat turned off; do not omit.)

Steps

1. 1

   Cut the New York strip steak into uniform cubes. If preferred, you can also use ribeye or filet mignon.

2. 2

   Place the beef in a bowl and add the olive oil, oyster sauce, Maggi seasoning or soy sauce, chopped garlic, sugar, and black pepper. Mix until all the cubes are coated.

3. 3

   Cover the beef and marinate it for at least 30 minutes in the refrigerator; for the best flavor, you can leave it overnight.

4. 4

   While the beef marinates, cut the onion and remaining vegetables into bite-size pieces. For the onion, cut it into quarters, separate the layers, and halve any outer pieces that are too large.

5. 5

   Heat a large skillet, preferably a chef's pan or wok, over medium-high heat. Add the cooking oil and wait until it is very hot but not excessively smoking.

6. 6

   Add the marinated beef to the pan and arrange it in a single layer so it browns instead of steaming.

7. 7

   Add the onion to the beef. Cook undisturbed for approximately 2 minutes, until the beef is browned on the first side.

8. 8

   Shake the pan or stir the beef with a spatula. Arrange it in a single layer again and cook for another 2 minutes, until the beef is browned on the outside and cooked to your preferred doneness.

9. 9

   Temporarily remove the beef and onion from the pan if necessary to make room. Add all the remaining vegetables and arrange them in an even layer.

10. 10

    Leave the vegetables undisturbed for a couple of minutes, until tender but still crisp and showing browned or lightly charred marks.

11. 11

    Return the beef and onion to the pan along with the butter.

12. 12

    Turn off the heat immediately. Stir as the residual heat melts the butter and coats the beef and vegetables with a glossy sauce. Serve hot.

Notes

The quantities do not appear in the transcript; the listed quantities are estimates for four servings. The author recommends marinating overnight for the best results. The butter is incorporated with the heat turned off, using the residual heat.

Nutrition per serving

• main course
• Vietnamese cuisine
• stir-fry
• beef
• high heat
• gluten-free
• family meal