Dairy-Free Vietnamese Shaking Beef (Bo Luc Lac)

Ingredients

• about 450 g Beef sirloin, cubed
• 3 tbsp Soy sauce
• 2 tbsp Oyster sauce (dairy-free version)
• 1 tbsp Brown sugar
• 1 tsp Black pepper
• 3 cloves Garlic, minced
• 1 each Red onion, sliced
• 1 each Red bell pepper, sliced
• 1 each Green bell pepper, sliced
• 2 tbsp Vegetable oil
• 4 cups Cooked rice
• 2 cups Watercress

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g of beef sirloin, cubed, with 3 tablespoons of soy sauce, 2 tablespoons of dairy-free oyster sauce, 1 tablespoon of brown sugar, 1 teaspoon of black pepper, and 3 cloves of minced garlic. Stir everything together until the beef is evenly coated. Let this mixture marinate for at least 15 minutes.
2. 2Place a 30.48 cm skillet or wok over high heat. Allow it to get very hot, which should take about 2 minutes.
3. 3Add the 2 tablespoons of vegetable oil to the hot skillet. Once the oil is shimmering, carefully add the marinated beef. Stir-fry the beef for 3 to 5 minutes, turning it often, until it is browned on all sides and reaches an internal temperature of 63°C.
4. 4Add the 1 sliced red onion, 1 sliced red bell pepper, and 1 sliced green bell pepper to the skillet with the beef. Continue to stir-fry for another 2 to 3 minutes, until the vegetables are slightly softened but still have a bit of crispness.
5. 5Remove the skillet from the heat immediately. Serve the shaking beef mixture right away over 4 cups of cooked rice, accompanied by 2 cups of watercress.

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