Mama Bui's Bo Luc Lac (Shaken Beef)

The words "luc lac" is an onomatopoeia for the shaking/tossing noise of the beef when you move it back and forth quickly to be seared.

1 lb ribeye or filet steak cut into 1 inch cubes

subheading: Marinade:

1 tbsp oyster sauce

2 tbsp soy sauce

1 tsp fish sauce

2 tsp sugar

2 cloves minced garlic

subheading: Stir-fry vegetables:

1 onion, sliced

sliced bird-eye peppers or jalapenos (optional)

chopped red bell pepper (optional)

subheading: Sides:

Butter lettuce

Cucumber

Tomatoes

Cooked jasmine rice

Marinate cubed steak and the rest of the ingredients except for the veggies for at least 30 minutes.

Heat pan with 2 tbsp of vegetable oil until pan starts to smolder.

Saute marinated meat quickly until ¾ cooked. Throw in onions and optional veggies in the remaining 5 minutes.

Serve on a bed of butter lettuce, sliced cucumbers and tomatoes, with some steamed jasmine rice on the side.

Sprinkle fresh pepper on top and if needs more seasoning, add a splash of fish sauce and a sprinkle of salt.

Bonus: Mix the cooked rice in the pan after you plate the meat so that it soaks up the remaining juices.

Bonus: Giang likes to dip the meat in mayonnaise (sounds kinda weird but I like it too). Some people dip in lime juice + salt + pepper.

Note: If you want this low carb, just don't eat the rice and have more salad and vegetables.

Note: To meal prep this, you'll need to separate the stir-fry with the salad and things so you can heat up the meat by itself.

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