Bo Luc Lac (Shaking Beef)
Bo Luc Lac (Shaking Beef)
Ingredients
For the Shaking Beef
- 600 g eye fillet or scotch fillet, cut into 2.5 cm cubes
- 4 cloves garlic, 2 minced, 2 lightly crushed
- 3 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 4 tablespoons vegetable oil
- 1 tablespoon caster sugar
- as needed salt
- 1 teaspoon black pepper
- 1 red capsicum, cut into chunks
For the Pickled Onions
- 1 red onion, thinly sliced
- 2 tablespoons sugar
- 4 tablespoons white vinegar
For the Dipping Sauce
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 lemon, juice of
For Serving
- 200 g watercress
- 1 large tomato, thinly sliced
- as needed black pepper, extra
Instructions
- 1
In a medium bowl, combine the beef cubes with 2 cloves of minced garlic, oyster sauce, dark soy sauce, 1 tablespoon of vegetable oil, caster sugar, a pinch of salt, and 1 teaspoon of black pepper. Mix well to ensure the beef is evenly coated. Let the beef marinate at room temperature for 30 minutes. For an even better flavor, you can marinate it overnight in the refrigerator.
⏱️ 5 min
- 2
In a separate small bowl, combine the thinly sliced red onion with 2 tablespoons of sugar and 4 tablespoons of white vinegar. Toss to coat the onions. Let them rest for 15 minutes to lightly pickle.
⏱️ 5 min
- 3
Prepare the dipping sauce by combining 2 teaspoons of salt, 2 teaspoons of black pepper, and the juice of 1 lemon in a small dish. Stir until the salt is mostly dissolved.
⏱️ 5 min
- 4
Heat a wok or large heavy-bottomed skillet over high heat until it is smoking. Add the remaining 3 tablespoons of vegetable oil, then add the 2 lightly crushed garlic cloves and sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 5
Add half of the marinated beef to the hot wok in a single layer. Sear without moving for 1-2 minutes, then shake and toss the beef vigorously for 2-3 minutes until it is charred on the outside and still blushing pink in the middle. Add half of the red capsicum chunks during the last minute of cooking this batch of beef, tossing to combine.
⏱️ 3 min
- 6
Remove the cooked beef and capsicum from the wok and set aside. Repeat step 5 with the remaining half of the beef and capsicum.
⏱️ 3 min
- 7
Arrange the watercress and thinly sliced tomato on serving plates. Top with the cooked shaking beef and capsicum. Drain the pickled onions and scatter them over the beef.
⏱️ 2 min
- 8
Finish with an extra sprinkle of black pepper. Serve immediately with the prepared dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bo Luc Lac (Shaking Beef)
For the Shaking Beef
- 600 g eye fillet or scotch fillet, cut into 2.5 cm cubes
- 4 cloves garlic, 2 minced, 2 lightly crushed
- 3 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 4 tablespoons vegetable oil
- 1 tablespoon caster sugar
- as needed salt
- 1 teaspoon black pepper
- 1 red capsicum, cut into chunks
For the Pickled Onions
- 1 red onion, thinly sliced
- 2 tablespoons sugar
- 4 tablespoons white vinegar
For the Dipping Sauce
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 lemon, juice of
For Serving
- 200 g watercress
- 1 large tomato, thinly sliced
- as needed black pepper, extra
Instructions
- 1
In a medium bowl, combine the beef cubes with 2 cloves of minced garlic, oyster sauce, dark soy sauce, 1 tablespoon of vegetable oil, caster sugar, a pinch of salt, and 1 teaspoon of black pepper. Mix well to ensure the beef is evenly coated. Let the beef marinate at room temperature for 30 minutes. For an even better flavor, you can marinate it overnight in the refrigerator.
⏱️ 5 min - 2
In a separate small bowl, combine the thinly sliced red onion with 2 tablespoons of sugar and 4 tablespoons of white vinegar. Toss to coat the onions. Let them rest for 15 minutes to lightly pickle.
⏱️ 5 min - 3
Prepare the dipping sauce by combining 2 teaspoons of salt, 2 teaspoons of black pepper, and the juice of 1 lemon in a small dish. Stir until the salt is mostly dissolved.
⏱️ 5 min - 4
Heat a wok or large heavy-bottomed skillet over high heat until it is smoking. Add the remaining 3 tablespoons of vegetable oil, then add the 2 lightly crushed garlic cloves and sauté for about 30 seconds until fragrant.
⏱️ 2 min - 5
Add half of the marinated beef to the hot wok in a single layer. Sear without moving for 1-2 minutes, then shake and toss the beef vigorously for 2-3 minutes until it is charred on the outside and still blushing pink in the middle. Add half of the red capsicum chunks during the last minute of cooking this batch of beef, tossing to combine.
⏱️ 3 min - 6
Remove the cooked beef and capsicum from the wok and set aside. Repeat step 5 with the remaining half of the beef and capsicum.
⏱️ 3 min - 7
Arrange the watercress and thinly sliced tomato on serving plates. Top with the cooked shaking beef and capsicum. Drain the pickled onions and scatter them over the beef.
⏱️ 2 min - 8
Finish with an extra sprinkle of black pepper. Serve immediately with the prepared dipping sauce on the side.
⏱️ 1 min