Vietnamese Shaking Beef (Bo Luc Lac)
Tender cubes of beef are marinated and quickly stir-fried with onions and bell peppers, creating a flavorful dish that's dairy and nut-free.
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Ingredients
- about 450 g Beef tenderloin
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce (dairy & nut free)
- 1 tbsp Brown sugar
- 1 tsp Black pepper
- 2 cloves Garlic
- 1 medium Red onion
- 1 medium Red bell pepper
- 2 tbsp Vegetable oil
- 4 wedges Lime wedges
- 4 cups Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut beef tenderloin into about 2.5 cm cubes.
- 2In a bowl, combine soy sauce, dairy & nut free oyster sauce, brown sugar, black pepper, and minced garlic. Marinate beef for at least 30 minutes.
- 3Cut red onion and red bell pepper into about 2.5 cm pieces.
- 4Heat vegetable oil in a large skillet or wok over high heat. Stir-fry beef for 2-3 minutes, until browned on all sides.
- 5Add red onion and red bell pepper to the skillet and stir-fry for 1-2 minutes, until slightly softened.
- 6Serve immediately with rice and lime wedges.
Substitutions
oyster sauce → (avoids Shellfish)
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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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