Bo Luc Lac

🔥 Prep

• Cut the 300 g beef cubes into uniform bite‑sized pieces (if needed).
• Slice the 1 bell pepper into thin strips.
• Halve the 0.5 onion and slice into wedges.
• Measure out 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp butter, keeping them ready.

🔥 Cook

• 1. Heat the skillet over medium‑high heat and melt the 1 tbsp butter until it foams, about 30 seconds.
• 2. Add the 300 g beef cubes in a single layer and sear for 1–2 minutes without moving to develop a crust, then shake the pan or stir to flip and sear the other side for another 1–2 minutes until browned but still pink inside.
• 3. Push the beef to the side of the pan, add the sliced onion and bell pepper, and stir‑fry for 1 minute over medium‑high heat until they begin to soften but retain crunch.
• 4. Pour in the 1 tbsp soy sauce and 1 tbsp oyster sauce, then toss everything together and cook for an additional 30 seconds to let the sauces coat the beef and vegetables.
• 5. Reduce heat to low, give the mixture a final quick shake to combine, and remove from heat immediately to prevent overcooking.

🔥 Serve

• Transfer the shaking beef to a warm plate or bowl, preferably over a bed of jasmine rice or steamed white rice.
• Garnish with fresh lime wedges and a sprinkle of freshly ground black pepper if desired.
• Serve immediately while hot, accompanied by sliced cucumber or lettuce wraps for a refreshing contrast.