Learn how to cook tender seared Vietnamese Shaking Beef (Bo Luc Lac) stir-fried with garlic butter, tenderloin cubes, bell peppers, and fresh watercress.
Cut beef tenderloin into 1-inch cubes. Marinate with oyster sauce, soy sauce, sesame oil, sugar, black pepper, and 1 tbsp cooking oil for 20 minutes.
Heat 1 tbsp oil in a wok over high heat. Stir-fry bell peppers and onions for 1 minute until crisp-tender. Remove to a plate.
Heat wok until smoking hot. Add butter and garlic, then toss beef cubes in a single layer. Shake wok vigorously over high flame for 2-3 minutes until seared outside and juicy inside.
Add peppers and onions back to the wok for 30 seconds. Plate beef over a bed of watercress and sliced tomatoes. Serve warm with fried rice.
Q: What is the best cut of beef for Bo Luc Lac?
A: Beef Tenderloin or Ribeye offers the most succulent, melt-in-your-mouth texture.
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