Bò Lúc Lắc (Shaking Beef)

Ingredients

• 1.5 lbs Beef tenderloin
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce (omit for allergies, substitute with mushroom sauce)
• 1 tablespoon Brown sugar
• 3 cloves Garlic
• 1 teaspoon Black pepper
• 1 medium Red onion
• 1 each Bell pepper (red and green)
• 2 tablespoons Vegetable oil
• 1 tablespoon Lime juice
• 2 stalks Green onions

Instructions

1. 1Cut the 1.5 lbs of beef tenderloin into 1-inch cubes. In a medium bowl, combine the beef cubes with 3 tablespoons of soy sauce, 1 tablespoon of brown sugar, 3 minced cloves of garlic, and 1 teaspoon of black pepper. Mix well to coat the beef, then cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Prepare your vegetables: cut the 1 medium red onion into bite-sized pieces and the 1 red and 1 green bell pepper into bite-sized pieces. Slice the 2 stalks of green onions thinly for garnish.
3. 3Heat a large skillet or wok over high heat until it is very hot. Add 2 tablespoons of vegetable oil. Once the oil is shimmering, carefully add the marinated beef cubes in a single layer. Cook for 2 to 3 minutes, stirring occasionally, until the beef is browned on all sides. Remove the beef from the skillet and set it aside on a plate.
4. 4Add the cut 1 medium red onion and the cut 1 red and 1 green bell pepper to the hot skillet. Stir-fry for 2 to 3 minutes, until the vegetables are slightly softened but still have a little crispness. You should see them become tender-crisp.
5. 5Return the browned beef to the skillet with the vegetables. Add 2 tablespoons of oyster sauce (or 2 tablespoons of mushroom sauce if substituting) and 1 tablespoon of lime juice. Stir everything together and cook for 1 more minute, until the sauce coats the beef and vegetables and is heated through.
6. 6Serve the Bò Lúc Lắc immediately. Garnish the dish with the thinly sliced 2 stalks of green onions before serving.

Substitutions

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