Bò Lúc Lắc (Shaking Beef)

Instructions

1. 1In a medium bowl, combine the about 680 g of beef tenderloin cubes with 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sugar, and 1/2 tsp black pepper. Stir to coat the beef evenly. Let it marinate for at least 15 minutes at room temperature.
2. 2Place a wok or large skillet over high heat. Add 2 tbsp vegetable oil and heat until it shimmers, about 1 minute. Add the 3 cloves of minced garlic, 1 medium onion cut into wedges, and the 1 medium red bell pepper and 1 medium yellow bell pepper cut into cubes. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still have a bite.
3. 3Add the marinated beef to the hot wok with the vegetables. Continue to stir-fry over high heat for 4-6 minutes, or until the beef is cooked through and browned on all sides. The internal temperature of the beef should reach 63°C.
4. 4Pour the remaining 1 tbsp soy sauce and 1 tbsp lime juice into the wok. Stir everything together and cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat the beef and vegetables.
5. 5Remove the wok from the heat. Serve the Bò Lúc Lắc immediately over a bed of 2 cups of watercress.

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