Shaking Beef l Bo Luc Lac l Vietnamese Recipes l Duncan Lu

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a lower-sodium option.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is high in protein while barley is often cheaper.

Cut Scotch fillets into bite-sized cubes.

Marinate beef with garlic, dark soy sauce, oyster sauce, anchovy sauce, cooking wine, salt, and sugar. Let it sit for at least an hour, preferably overnight in the fridge.

Heat a copper pan over high heat until smoking.

Add vegetable oil to the pan, then add minced garlic. Stir to avoid burning.

Once the garlic is fragrant, add sliced onions and bell peppers. Cook until slightly tender but still crispy, then remove from the pan.

Prepare a plate with leafy greens, sliced tomato, and cucumber for serving.

Return the pan to high heat and add the marinated beef. Sear quickly to achieve a medium to medium-rare doneness, stirring to maintain heat and prevent bleeding.

Add butter to the pan to create a rich sauce, stirring to combine with the beef and vegetables.

Return the cooked vegetables to the pan and stir to combine with the beef and sauce.

Plate the beef and vegetable mixture over the prepared leafy greens and serve with chips or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary