Vietnamese Bo Luc Lac Recipe
Bo Luc Lac, a Vietnamese stir-fry dish, features tender beef cubes marinated in a flavorful blend of soy sauce, sugar, fish sauce, and oyster sauce, creating a balance of sweet and savory tastes. Traditionally, it is served over a bed of fresh watercress, accompanied by a bowl of rice on the side.
Ingredients
- Sirloin steak - 2lbs
- Red bell pepper - 1 cup
- Granulated sugar - 1 tbsp
- Light soy sauce - 1 tbsp
- Dark soy sauce - 2 tbsp
- Oyster sauce - 2 tbsp
- Fish sauce - ½ tbsp
- Garlic - 2 cloves
- Salt and pepper - to taste
- Oil - ½ cup
- Watercress - 2 cups
- Rice - 2 cups
Instructions
- Cut off excess fat on the sirloin steak and chop the remaining meat into 1-inch cubes.
- Dice the red bell pepper.
- In a bowl, combine the soy sauces, oyster sauce, fish sauce, sugar and garlic.
- Add the beef cubes to the bowl of marinade and stir well.
- Leave the meat to marinate for 60 minutes at room temperature.
- In a large wok, heat up the oil over a high heat.
- Add the beef to the hot oil and continuously shake the pan to rotate the beef as it cooks.
- After about 1 minute, the beef should be seared on the outside and rare on the inside.
- Remove the beef from the pan and set aside.
- In a clean wok, add a tablespoon of oil and heat on high.
- Add the chopped red bell pepper to the pan and fry for around 2 minutes, until slightly charred.
- Add the seared beef to the wok, plus a couple tablespoons of the marinade.
- Stir the contents of the pan until the sauce becomes thicker, for 3-5 minutes.
- Add salt and pepper to your taste.
- Place a handful of watercress on a plate and arrange your luc lac on top.
- Serve with a bowl of rice on the side.
Nutrition
Calories: 941kcalCarbohydrates: 31gProtein: 65gFat: 61gSaturated Fat: 15gCholesterol: 209mgSodium: 1347mgFiber: 1gSugar: 5g
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