- 1 1/2 pounds beef tenderloin, cut into cubes
- Marinade:
- 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 (optional)
- 1 teaspoon dark soy sauce (optional)
- 2 drops sesame oil, or more to taste
- Dipping Sauce:
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lemon juice (optional)
- 1 tablespoon ground black pepper (optional)
- 2 tablespoons olive oil
- 2 tablespoons oyster sauce (such as Maekrua®)
- 4 cloves garlic, minced, or more to taste
- Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
- Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
- Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
- Serve beef alongside dipping sauce.
03/31/2018
recipepes.com
Asian Garlic Beef Cubes (Vietnamese Bo Luc Lac or Shaking Beef), recipe
PT15M
PT1H
5
455 calories
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