Bo Luc Lac – Vietnamese Shaking Beef

Ingredients

• 1 lb beef (Ribeye preferred, but NY strip works well; cut into 1-inch cubes)
• 1.5 tbsp oyster sauce
• 2 tbsp soy sauce (Low sodium preferred)
• 1 tsp sweetener (Coconut sugar, monkfruit, or granulated white sugar)
• 1 tbsp garlic (Minced)
• 1 tsp black pepper
• cooking oil (For searing)
• 1 tbsp unsalted butter

Steps

1. 1

   Cut the beef into uniform 1-inch cubes.

2. 2

   In a bowl, combine the beef with the oyster sauce, soy sauce, sugar, minced garlic, and black pepper. Marinate for at least 10 minutes at room temperature.

3. 3

   Heat a wok or skillet over high heat with a splash of cooking oil. Once the oil is very hot, add the beef in a single layer. Do not overcrowd the pan; cook in batches if necessary to ensure a good sear.

4. 4

   Let the beef cook undisturbed for 1 minute to develop a crust. Then, 'shake' or stir the beef and let it cook undisturbed for another minute on the other side.

5. 5

   Once the beef is cooked to your preference, add the tablespoon of unsalted butter to the pan and toss until melted and coating the beef.

6. 6

   Serve immediately alongside rice, noodles, or fresh vegetables like sliced cucumbers, tomatoes, and purple onions.

Notes

Do not overcrowd the pan, as this will lower the temperature and prevent the beef from developing a proper crust. For a traditional experience, serve with a side of scallion oil and a dipping sauce made of salt, pepper, and lime juice.

Nutrition per serving

• main
• dinner
• stir-fried
• beef
• vietnamese
• high-protein