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Vietnamese Recipes – Shaking Beef Wok or Cubed Beef Tossed with Red and Green Pepper – Bo Luc Lac

Ingredients:

Boneless beef sirloin, fillet or rib eye, cut into 3x3cm cubs (Thit than bo)
400 Grams
Brown or purple onion, medium-sized
1
Tomato
1
Bell pepper, green and red
1
Potatoes
300 Grams
Garlic cloves, peeled off and minced
10
Sugar
1 Tablespoons
Sea salt
2 Teaspoons
Freshly ground black pepper
Salad greens
Hoisin sauce
1 Tablespoons
Soy sauce or Maggi sauce
1 Tablespoons
Vegetable oil
2 Tablespoons
Mayonnaise
Butter
1 Tablespoons
Tomato ketchup (Heizn is a good brand)
1 Tablespoons

Preparation mode:

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All ingredients:

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1/ Get rid of heavy bone tissue. Remove unwanted fat and sinew from your beef. Cut sirloin steaks into small cubes 2x2cm. Based on your diet, it is vital to have an idea of how much fat you can sustain or trim away. Use a sharp and flexible knife to trim because a dull knife can demand a lot of efforts to do and waste a good chunk of beef if it cannot glide through a tough one.

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2/After that, marinade beef pieces with 1tbsp. of hoisin sauce + 1/2tbsp. of soy sauce + minced garlic + 1/2tbsp. of vegetable oil + a pinch of (sugar + salt + ground pepper). Use minced garlic for the marinate is the best way to ramp up your flavor and diffuse all ingredients. Stir them well and let stand at room temperature for half an hour.

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3/ In the meantime, continue to prepare roast potatoes. Peel off your potatoes completely, soak them in sea salt water. Transfer them out to cook through. Briefly rinse them off with water and then stir-fry them until golden brown and crisp. Set them aside in a plate lined the bottom with paper towel to absorb any remaining cooking oil.

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4/ Peel off brown onions, slice them into thin rounds (about 2cm thick), then put them to soak in water.

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-Cut bell peppers into small chunks 2cm long.

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-Continue to slice thinly your tomatoes.

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5/Veggie cooking: 

-Preheat a wok to a medium heat. Spread a thin layer of vegetable oil beforehand. Put into a pinch of minced garlic. Turn on to a high heat and then put brown onions, sliced bell peppers and tomatoes into your wok at the same time. Stir them for a while to mix well before transfering them onto a dish.

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6/Beef them up:

-Preheat a skillet over a medium heat and add vegetable oil. Add remaining 5 minced garlic cloves first and ground peppers later. When cooking oil reaches its rolling boil, pour beef prepared at step 2/ inside. Toss them well for a while. Before removing them from the heat, remember to put into 1tbsp. of butter to make it greasy and tastier.

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-To make your beef strongly aromatic, sprinkle on top some Brandy wine on stir-fried beef + 1tsp. of soy sauce + 2tsp. of sugar. When they are fully done to a turn, you can add some cooked veggie and toss them for 1-2 minutes.

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7/Divide them all into serving dishes. Garnish with a pinch of chili, coriander leaves, slices of tomatoes and salad greens. If desired, you can decorate by yourself to make it more appealing. You can eat with crusty French breads or rice in main courses.

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Footnotes:

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How to serve:

 

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