Bò lúc lắc (Shaking Beef)

Instructions

1. 1Cut the about 450 g of beef tenderloin into 2.54 cm cubes. In a bowl, combine the beef cubes with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1/2 teaspoon of black pepper. Stir well to coat the beef and let it marinate for at least 15 minutes.
2. 2Prepare the vegetables: cut the 1 red and 1 green bell pepper into 2.54 cm pieces, and cut the 1 medium onion into 2.54 cm chunks. Mince the 3 cloves of garlic.
3. 3Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until it shimmers, about 204.4°C (200°C).
4. 4Add the marinated beef to the hot skillet in a single layer. Stir-fry for 2-3 minutes, until browned on all sides but still slightly pink inside. Remove the beef from the skillet and set it aside on a plate.
5. 5Add the cut bell peppers and onion chunks to the same skillet. Stir-fry for 3-4 minutes, until they are slightly softened but still have a slight crunch.
6. 6Add the minced garlic to the skillet and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
7. 7Return the browned beef to the skillet with the vegetables. Stir-fry everything together for 1 more minute to heat the beef through and combine the flavors.
8. 8Serve the Bò lúc lắc immediately with rice or lettuce wraps.

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