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Garlic Beef Cubes Stir-Fry (Vietnamese Bo Luc Lac)

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PREP TIME
30 min
COOKING TIME
5 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Vietnamese
Garlic Beef Cubes Stir-Fry (Vietnamese Bo Luc Lac)
Ingredients
  • 1 1/2 pounds beef tenderloin, cut into cubes
  • 2 tablespoons olive oil
  • 2 tablespoons oyster sauce (such as Maekrua®)
  • 4 large cloves garlic, minced, or more to taste
  • 1 tablespoon Cabernet Sauvignon wine
  • 1 teaspoon fish sauce
  • 1 teaspoon ground black pepper, or more to taste
  • 1 teaspoon soy sauce
  • 1 teaspoon dark soy sauce
  • 2 drops sesame oil, or more to taste
  • 1 tablespoon fish sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons oyster sauce (such as Maekrua®)
  • 4 cloves garlic, minced, or more to taste
Instructions
1
Place the beef cubes in a sealed vessel to allow them to absorb the flavors. Combine 2 tablespoons of olive oil, 2 tablespoons of oyster sauce, 4 minced garlic cloves, a small amount of wine, 1 teaspoon of fish sauce, 1 teaspoon of black pepper, soy sauce, dark soy sauce, and sesame oil in a separate container until the marinade is thoroughly blended; pour it over the beef. Allow the beef to sit in the marinade for 10 to 30 minutes, giving it time to absorb all the flavors.
2
In a separate bowl, whisk together 1 tablespoon of fish sauce, some lemon juice, and 1 tablespoon of black pepper until the dipping sauce is well combined.
3
Heat 2 tablespoons of olive oil in a large cooking vessel, such as a wok or skillet, over high heat; add the beef and marinade. Cook and stir-fry the beef mixture, 2 tablespoons of oyster sauce, and 4 cloves of minced garlic together in the hot oil until the beef is cooked through and the sauce begins to thicken, taking about 5 to 10 minutes. Repeatedly adding garlic during the cooking process will result in a more balanced mix of flavors.
4
Serve the beef with the dipping sauce on the side.