- 1 lb sirloin or rib eye cut into 1 in cubes (we used filet mignon b/c it is really tender, but it was the standard kind, not the really expensive kind)
- 1 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic (about 4 cloves)
- 2 tsp sesame oil
- dash of black pepper
- 2 Tbsp oil (I used olive oil)
*optional for presentation - 1 yellow onion (I used half and sliced it into strips as seen in my pic), 1 green and 1 red bell pepper cut into 1 in squares (you might want to stick to just 1 bell pepper, I only used half of each) and 4 whole cloves of garlic.
Clean and dry your piece of meat. Cut beef into about 1 inch cubes and mix with fish sauce, oyster sauce, soy sauce, sugar, sesame oil, minced garlic, and pepper. Cover with saran wrap and let it marinate in refrigerator for at least 1-2 hours.
In the mean time, you should cute your yellow onion, green bell pepper, and red bell pepper. The wrap and store in refrigerator until ready to cook.
After beef is done marinating, in a wok or large pan on high heat, add 2 tbsp oil. Wait for it to get really hot (when you see steam coming from your wok you know it's ready) and add an even layer of beef and allow all sides to sear for about 2 minutes (you may want to split your beef into 2 sessions to ensure that it sears properly). I was feeling lazy so I dumped the whole thing in... do as I say, not as I do ;)
Then add your whole garlic, bell pepper and onion pieces. You may want to toss/shake it up for it to evenly cook for another 3-4 minutes. (I noticed that with filet mingon, it is still very tender even if you fully cook it).
You may want to serve this dish in individual portions, as pictured, with either ketchup/tomato rice or white rice. You may also serve this as an entree in a family dinner. In that case you may want to line a dish with 2 pieces of romaine lettuce and carefully place your Bo Luc Lac on top.