Wok-Tossed Beef Recipe by Luke Nguyen
Vietnam is known for its flavoursome local food. If you are looking to cook your own restaurant style dish, recreate one of APT Ambassador Luke Nguyen's delicious recipes at home. Luke's Wok-Tossed Beef with Black Pepper and Garlic, also known as Bo Luc Lac is a French-inspired Vietnamese dish that will leave you wanting more.
- 500 g (1 lb 2 oz) beef rump or eye fillet
- 3 tablespoons lucky sauce
- 1 tablespoon oil
- 1 garlic clove, crushed
- ½ small onion, cut into large dice
- 50 g (1¾ oz) butter
- Pinch of salt
- Pinch of cracked black pepper
- 3 cherry tomatoes, quartered
- ½ carrot, peeled and shredded
- Handful of watercress
- 2 – 3 tablespoons dipping fish sauce (nuoc mam cham)
- 125 ml (4 fl oz/ ½ cup) oyster sauce
- 3 tablespoons hot water
- 2 teaspoons sesame oil
- 2 teaspoons caster (superfine) sugar
- Combine all the ingredients and mix well
- Makes 185 ml (6 fl oz/ ¾ cup)
It’s best to cook this dish in small batches to maintain the highest possible heat in the wok.
- Cut the beef into 1.5 cm (5/8 in) cubes, then marinate it by massaging the lucky sauce into the beef and letting it stand for 5 minutes. Drain the excess marinade from the meat before cooking.
- Heat the wok over the highest heat until smoking hot.
- Drizzle the oil around the top of the wok, allowing it to run down the side and into the middle. This should be done quickly and the oil should ignite into flames.
- Add the beef in batches and seal it on all sides, shake and toss the beef in the wok. The beef should be charred and the wok flaming.
- Add the garlic, onion and butter to the wok and continue to stir-fry, moving the ingredients around with a wooden spoon or wok ladle.
- Cook the beef to your liking (ensuring you don’t overcook the meat), medium rare should take 3 – 5 minutes.
- Add a pinch of salt and cracked black pepper and turn out onto a serving plate.
- Serve with jasmine rice and a salad of tomato, watercress and carrot dressed with dipping fish sauce.