Recipe courtesy of Luke Nguyen
Cubed Beef Wok Tossed With Black and Green Pepper: Bo Luc Lac
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 441
- Total Fat
- 31
- Saturated Fat
- 13
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 24
- Cholesterol
- 115
- Sodium
- 347
- Total: 24 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 4 min
Ingredients
2 tablespoons oyster sauce
1 tablespoon hot water
1 teaspoon sesame oil
1 teaspoon sugar
1 pound beef sirloin, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1 clove garlic, finely chopped
1/2 small onion, cut into large dice
3 1/2 tablespoons butter
Pinch salt and freshly ground black pepper
2 fresh coriander (cilantro) sprigs, for garnish
Steamed jasmine rice, for serving
Directions
- In a mixing bowl, combine the oyster sauce, hot water, sesame oil, and sugar. Add the beef and marinate for 10 minutes.
- Heat the wok over high heat until smoking hot. Add the vegetable oil, then add the beef and sear on each side for 1 minute, the beef should be charred and the wok flaming.
- Add the garlic, onions, and butter to the wok and continue to stir-fry for a further 2 minutes. The beef should be medium-rare.
- Serve with jasmine rice or baguette and dip into soy sauce and chile sauce.
Cook’s Note
If you don't have a large wok, then cook the beef in two batches. This will ensure that the heat will stay at a constant high.