"Bo Luc Lac" is the all-time, best-selling item on the menus of countless Vietnamese restaurants around the world. I love the sound of its name, "Luc lac" which means "shaking" in Vietnamese or in this case, quick "tossing" in the wok. It's "deluxe" since I'm using the expensive and well-marbled rib eye. For a more budget-friendly cut, the top sirloin is a real winner. Serve with some steamed rice and a bed of greens, tomatoes and cucumbers and you got yourself a delicious and decadent meal.
RECIPE for 4 servings.
2 lbs. rib eye, cut into 2- inch cubes or other cuts include tenderloin or top sirloin, at room temperature
1/2 teaspoon fresh cracked black pepper
2 tablespoon oyster sauce
1 tablespoon fish sauce
1/2 teaspoon dark soy/caramel sauce
2 tablespoon of regular soy sauce
1 teaspoon of sugar
1 tablespoon minced garlic
Serve with steamed rice or simple fried rice with slices of tomatoes and cucumbers.
Heat wok or iron skillet with 2 tablespoon of cooking oil on high heat. Don’t over crowd the skillet with the beef. Divide the beef into two portions for cooking if using a smaller skillet. Use tongs to turn cubes of beef on all sides. Total cook time is about 4 minutes for medium rare. A minute or two more for more well done.