Dinner · 30 min · vietnamese

Bo Luc Lac

Weeknight-friendly Vietnamese cooking: Bo Luc Lac comes together in 30 minutes with beef tenderloin or sirloin, soy sauce, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Beef tenderloin or sirloin
• 2 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 1 tbsp Sugar
• 5 cloves Garlic
• 2 tsp Coarsely cracked black pepper
• 2 tbsp Butter
• 2 bunches Watercress
• 2 Tomatoes
• 1 Red onion
• 2 Limes
• 1 tsp Flaky salt

Steps

1. Cut the beef into generous 1.5-inch cubes. Big cubes stay juicy; small ones overcook before they sear.
2. Toss with soy, oyster sauce, sugar, grated garlic, and half the black pepper. Marinate 20 minutes at room temperature.
3. Heat a wok or heavy skillet until it just smokes, add a slick of oil, and sear the beef in a single uncrowded layer. Crowding steams the meat and you lose the crust, so work in two batches if needed.
4. Shake the pan instead of stirring, letting the cubes tumble and brown on all sides, about 2 minutes total for medium-rare.
5. Add the butter and toss until it melts into a glossy glaze.
6. Pile watercress, tomato wedges, and onion on a platter and heap the sizzling beef on top. The hot meat wilts the greens just enough.
7. Serve with lime wedges and little dishes of salt mixed with black pepper and lime juice for dipping. Finish with the remaining cracked pepper.

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