Bo Luc Lac - Shaken Beef
4
15 minutes
15 minutes
Main Course
Tender cubes of marinated ribeye are flash-seared with onions and bell peppers in this Vietnamese-inspired stir-fry. The magic is in the “shake”—a quick toss in a hot pan that caramelizes the beef while keeping it juicy and flavorful. Served with jasmine rice, it’s fast, fiery, and full of bold flavor.
Ingredients
GET THESE
- 1 pound Ribeye or Sirloin, Cubed
- ¼ cup Kimlan Ponlai Soy Sauce
- 1 tablespoon Black Pepper, Ground
- 2 tablespoons Honey or Brown Sugar
- 1 tablespoon Minced Garlic
- 1 cup White Onion, Cubed
- 1 cup Red and Orange Sweet Bell Peppers, Cubed
- Canola Oil
Directions
DO THIS
Marinate ribeye in soy sauce, honey and black pepper for 5-10 minutes.
Heat large, heavy bottom pan on high until hot. Add 1 tablespoon oil and then add meat. Keep single layer in pan and do not over-crowd - split into 2 batches for cooking if needed. Let sit undisturbed for 1-2 minutes.
Shake. Shake. Shake! “Shake” pan to move ribeye around. Let sit for 1-2 minutes. Add onions and peppers.
Remove from pan and serve with steamed white rice and broccoli.