Cubed beef wok tossed with black and green pepper recipe (bo luc lac)
- Cuisine: Vietnamese
Ingredients500 g beef sirloin, cut into 1.5 cm cubes
2 tbsp oyster sauce
1 tbsp hot water
1 tbsp sesame oil
1 tsp sugar
1 tbsp vegetable oil
1 garlic clove, finely diced
1/2 small onion, cut into large dice
50 g butter
pinch of salt
pinch of course cracked black pepper
2 coriander sprigs to garnish
PreparationIn a mixing bowl combine oyster sauce, hot water, sesame oil and sugar. Add the beef and marinate for ten minutes.
Heat the wok over high heat until smoking hot. Add oil, then add the beef and seal on each side for 1 minute, the beef should be charred and the wok flaming.
Add the garlic, onions and butter to the wok and continue to stir fry for a further 2 minutes. The beef should be medium rare.
If you don't have a large wok, then cook the beef in two batches. This will ensure that the heat will stay at a constant high.
Serve with jasmine rice or baguette and dip into soy and chilli.
If you enjoyed this Cubed beef wok tossed with black and green pepper recipe (bo luc lac) then browse more Vietnamese recipes, meat recipes, low-carb recipes, healthy recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 276 Vietnamese Restaurants.
|2.||Thy Thy 1||Richmond|
|4.||Pho Phu Quoc||Dickson|
|8.||New Saigon Vietnamese||Adelaide|
|10.||Green Papaya||East Brisbane|
Featured Food & Recipes
Remove several layers of the bitter exterior leaves and trim remaining leaves before submerging and cooking artichokes in salted water for around 15 minutes (use a dinner plate on top of the artichokes to keep them under water). A thin skewer should meet little resistance when they are cooked.
A powder made from ground dried chillies which varies in heat and flavour depending on the type of chilli used.