Bò Lúc Lắc (Shaking Beef)
Tender cubes of marinated beef stir-fried with bell peppers and onions, creating a delicious and savory Vietnamese dish.
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Ingredients
- about 680 g Beef tenderloin
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Onion
- 4 cloves Garlic
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Sugar
- 1 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 tbsp Lime juice
- 2 stalks Green onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Cut the about 680 g of beef tenderloin into about 2.5 cm cubes. Cut the 1 medium red bell pepper and the 1 medium yellow bell pepper into about 2.5 cm pieces. Cut the 1 medium onion into about 2.5 cm pieces. Mince the 4 cloves of garlic.
- 2In a medium bowl, whisk together the 3 tbsp of soy sauce, 2 tbsp of oyster sauce, 1 tbsp of sugar, 1 tsp of black pepper, and the minced garlic. Add the beef cubes to the bowl and toss to coat evenly. Let the beef marinate for at least 20 minutes at room temperature.
- 3Heat 2 tbsp of vegetable oil in a large skillet or wok over high heat until the oil is shimmering, about 400°F (200°C). Add the marinated beef in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear the beef for 1-2 minutes per side, until browned all over. The internal temperature should reach 58°C for medium-rare.
- 4Add the cut bell peppers and onion to the skillet with the beef. Continue to stir-fry for 3-5 minutes, until the vegetables are tender-crisp. They should still have a slight bite.
- 5Remove the skillet from the heat. Stir in the 1 tbsp of lime juice. Chop the 2 stalks of green onions. Garnish the beef and vegetable mixture with the chopped green onions just before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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