Bò Lúc Lắc

Ingredients(for 1 plate with beef and salad (about 250g per serving))

• 250g Beef sirloin (cut into 2cm cubes)
• 1/2 medium Red bell pepper (cut into chunks)
• 1/2 medium Onion (cut into wedges)
• 2 cloves Garlic (minced)
• 1 tablespoon Low-sodium soy sauce (nước tương)
• 1 tablespoon Oyster sauce (sốt hào)
• 1/2 teaspoon Black pepper (freshly ground)
• 1 teaspoon Rice vinegar
• 1 teaspoon Honey (or substitute with brown sugar)
• 1 cup Lettuce (fresh leaves)
• 1 small Tomato (sliced)
• 2 teaspoons Olive oil (or Vietnamese soybean oil)

Instructions

1. 1

   In a bowl, combine beef cubes with soy sauce, oyster sauce, black pepper, minced garlic, rice vinegar, and honey. Toss well and let marinate for 10-15 minutes.

   15 minutes

   Marinating longer (up to 1 hour) enhances flavor and tenderness.

2. 2

   Prep the vegetables: cut bell pepper into chunks, onion into wedges, and slice the tomato. Wash and dry the lettuce leaves.

   5 minutes

   Keep vegetables uniform for even cooking.

3. 3

   Heat 1 teaspoon of olive oil in a large nonstick pan over high heat. Add marinated beef in a single layer. Sear for 1-2 minutes without moving, then shake the pan to turn the cubes and cook for another 1-2 minutes until browned but still pink inside.

   4 minutes

   Do not overcrowd the pan; cook in batches if needed.

4. 4

   Add the remaining 1 teaspoon of oil to the pan. Toss in the onion and bell pepper. Stir-fry with the beef for 2-3 minutes until vegetables are slightly softened but still crisp.

   3 minutes

   High heat preserves crunch and color of vegetables.