Vietnamese Shaking Beef (Bo Luc Lac)

Ingredients

• 1 lb beef tenderloin or sirloin, cut into 1-inch cubes

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp fish sauce

• 1 tsp sugar

• ½ tsp freshly ground black pepper

• 2 cloves garlic, minced

• 2 tbsp vegetable oil (for searing)

• 1 small red onion, sliced into wedges

• 1 bell pepper, sliced (optional)

• Fresh lettuce leaves, for serving

• Lime wedges, for garnish

Optional side salad (for serving):

• 1 cucumber, thinly sliced

• 1 small tomato, chopped

• 1 shallot, thinly sliced

• 1–2 tbsp lime juice

• 1 tsp sugar

• Salt & pepper, to taste

Instructions

1. Marinate the beef:
   In a bowl, combine soy sauce, oyster sauce, fish sauce, sugar, black pepper, and garlic. Toss beef cubes in the marinade and let sit 15–30 minutes at room temperature.

2. Prepare the optional salad:
   Mix cucumber, tomato, shallot, lime juice, sugar, salt, and pepper in a small bowl. Set aside.

3. Cook the beef:
   Heat vegetable oil in a large skillet or wok over high heat. Sear beef cubes in batches for 1–2 minutes per side, until browned but still medium-rare inside. Remove and set aside.

4. Sauté vegetables:
   In the same skillet, quickly stir-fry onions (and bell peppers if using) until just tender, about 2–3 minutes.

5. Combine:
   Return beef to the skillet, toss briefly with onions and any remaining marinade, and remove from heat.

6. Serve:
   Arrange fresh lettuce on a plate, top with beef and vegetables. Serve with lime wedges on the side and the cucumber-tomato salad if desired.